Chicken Empanadas (Golden, Flaky, and Stuffed with Goodness)

Empanadas are pocket-sized perfection. Flaky, golden dough stuffed with savory chicken, bell peppers, onions, and spices. Bite in. Watch the filling tumble out. These freeze like champs. Make extra.

Ingredients

Makes about 15 empanadas.

For the Filling:

• 2 cups cooked chicken, shredded (rotisserie works great)
• 1 small onion, finely chopped
• ½ red bell pepper, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp dried oregano
• ¼ cup green olives, chopped (optional)
• ¼ cup raisins (optional)
• Salt and pepper to taste

For the Dough:

• 2 cups (250g) all-purpose flour
• ½ tsp salt
• ½ cup (115g) cold butter, cubed
• 1 egg
• ¼ cup (60ml) cold water
• 1 tbsp vinegar (white or apple cider)

For Egg Wash:

• 1 egg + 1 tbsp water, beaten

Step-by-Step Instructions

Step 1: Make Filling

1. Heat olive oil in a skillet. Sauté onion and bell pepper until soft (5 minutes). Add garlic, cumin, paprika, oregano. Cook 1 minute.
2. Add shredded chicken, olives, and raisins. Cook 2-3 minutes. Season with salt and pepper. Cool completely.

Step 2: Make Dough

1. Whisk flour and salt. Cut in cold butter until mixture looks like coarse crumbs.
2. Whisk egg, cold water, and vinegar. Add to flour mixture. Knead until just combined. Wrap and chill 30 minutes.

Step 3: Assemble

1. Roll dough to ⅛-inch thickness. Cut into 4-5 inch circles.
2. Place 1-2 tablespoons of filling in center of each circle.
3. Fold in half. Press edges with a fork to seal.

Step 4: Bake or Fry

1. Bake: Preheat oven to 375°F (190°C). Brush with egg wash. Bake 20-25 minutes until golden.
2. Fry: Heat 2 inches of oil to 350°F (175°C). Fry 2-3 minutes per side until golden brown.

Step 5: Serve

1. Serve hot with chimichurri, salsa, or sour cream. Fight over the last one.

Summary

Prep Time: 30 min + chill | Cook Time: 20 min | Total: 50 min + chill

Yield: 15 empanadas | Difficulty: Medium

Storage Notes

Freeze uncooked: Freeze on a tray, then bag. Bake from frozen (add 5-7 minutes). Cooked empanadas: Fridge 3 days. Reheat in oven or air fryer at 375°F for 5-6 minutes. Never microwave (soggy sadness).