Gentle Simmer

Tag: easy empanadas

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

    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).

  • Chicken Empanadas (Golden Pockets of Pure Joy)

    Chicken Empanadas (Golden Pockets of Pure Joy)

    Empanadas are what happens when a dumpling and a turnover fall in love.

    These are packed with shredded chicken, bell peppers, onions, and cumin—plus cream cheese for extra creaminess. Use store-bought dough (no shame) or make your own. Either way, they’re gone in minutes.

    Ingredients

    Makes 12 empanadas.

    • 1 package discos (empanada dough rounds) or 2 pie crusts
    • 2 cups cooked shredded chicken (rotisserie = hero)
    • ½ cup cream cheese, softened
    • ½ cup shredded Monterey Jack or mozzarella
    • ½ small onion, finely chopped
    • ½ red bell pepper, finely chopped
    • 2 cloves garlic, minced
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • Salt and pepper to taste
    • 1 egg, beaten (for egg wash)

    Step-by-Step Instructions

    Step 1: Make the Filling

    1. Heat a skillet over medium heat. Sauté onion, bell pepper, and garlic for 3-4 minutes.
    2. Add shredded chicken, cumin, paprika, salt, and pepper. Stir for 2 minutes.
    3. Remove from heat. Stir in cream cheese until melted. Then mix in shredded cheese. Let cool slightly.

    Step 2: Preheat Oven

    1. Preheat to 375°F (190°C). Line a baking sheet with parchment paper.

    Step 3: Fill the Dough

    1. Place discos on a work surface. Spoon 2 tablespoons of filling onto one half of each round, leaving a border.
    2. Fold dough over to make a half-moon. Press edges with a fork to seal.

    Step 4: Egg Wash and Bake

    1. Brush tops with beaten egg. Cut a small slit on top to vent steam.
    2. Bake for 20-25 minutes until golden brown.

    Step 5: Serve

    1. Serve with salsa, chimichurri, or garlic sauce.

    Summary

    Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

    Yield: 12 empanadas

    Difficulty: Easy

    Storage Notes

    Fridge (baked): Keeps 4 days. Reheat in oven at 350°F for 8-10 minutes (microwave makes them sad).

    Freezer (unbaked): Freeze on a tray, then bag. Bake from frozen at 375°F for 25-30 minutes. No thawing needed.

    Freezer (baked): Freeze up to 2 months. Reheat from frozen at 350°F for 15 minutes.

    Make ahead tip: Make filling up to 3 days ahead. Assemble and bake when ready.