{"id":2362,"date":"2026-06-02T04:33:19","date_gmt":"2026-06-02T04:33:19","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/?p=2362"},"modified":"2026-06-02T04:33:19","modified_gmt":"2026-06-02T04:33:19","slug":"chicken-empanadas-golden-flaky-and-stuffed-with-goodness","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/2026\/06\/02\/chicken-empanadas-golden-flaky-and-stuffed-with-goodness\/","title":{"rendered":"Chicken Empanadas (Golden, Flaky, and Stuffed with Goodness)"},"content":{"rendered":"\n
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.<\/p>\n\n\n\n
Ingredients<\/h2>\n\n\n\n<\/figure>\n\n\n\n
Makes about 15 empanadas.<\/em><\/p>\n\n\n\n
For the Filling:<\/h3>\n\n\n\n
\n
2 cups cooked chicken, shredded (rotisserie works great)<\/li>\n\n\n\n
1 small onion, finely chopped<\/li>\n\n\n\n
\u00bd red bell pepper, finely chopped<\/li>\n\n\n\n
2 cloves garlic, minced<\/li>\n\n\n\n
2 tbsp olive oil<\/li>\n\n\n\n
1 tsp ground cumin<\/li>\n\n\n\n
1 tsp paprika<\/li>\n\n\n\n
\u00bd tsp dried oregano<\/li>\n\n\n\n
\u00bc cup green olives, chopped (optional)<\/li>\n\n\n\n
\u00bc cup raisins (optional)<\/li>\n\n\n\n
Salt and pepper to taste<\/li>\n<\/ul>\n\n\n\n
For the Dough:<\/h3>\n\n\n\n
\n
2 cups (250g) all-purpose flour<\/li>\n\n\n\n
\u00bd tsp salt<\/li>\n\n\n\n
\u00bd cup (115g) cold butter, cubed<\/li>\n\n\n\n
1 egg<\/li>\n\n\n\n
\u00bc cup (60ml) cold water<\/li>\n\n\n\n
1 tbsp vinegar (white or apple cider)<\/li>\n<\/ul>\n\n\n\n
Heat olive oil in a skillet. Saut\u00e9 onion and bell pepper until soft (5 minutes). Add garlic, cumin, paprika, oregano. Cook 1 minute.<\/li>\n\n\n\n
Add shredded chicken, olives, and raisins. Cook 2-3 minutes. Season with salt and pepper. Cool completely.<\/li>\n<\/ol>\n\n\n\n
Step 2: Make Dough<\/h3>\n\n\n\n\n
Whisk flour and salt. Cut in cold butter until mixture looks like coarse crumbs.<\/li>\n\n\n\n
Whisk egg, cold water, and vinegar. Add to flour mixture. Knead until just combined. Wrap and chill 30 minutes.<\/li>\n<\/ol>\n\n\n\n
Step 3: Assemble<\/h3>\n\n\n\n\n
Roll dough to \u215b-inch thickness. Cut into 4-5 inch circles.<\/li>\n\n\n\n
Place 1-2 tablespoons of filling in center of each circle.<\/li>\n\n\n\n
Fold in half. Press edges with a fork to seal.<\/li>\n<\/ol>\n\n\n\n
Step 4: Bake or Fry<\/h3>\n\n\n\n\n
Bake:<\/strong> Preheat oven to 375\u00b0F (190\u00b0C). Brush with egg wash. Bake 20-25 minutes until golden.<\/li>\n\n\n\n
Fry:<\/strong> Heat 2 inches of oil to 350\u00b0F (175\u00b0C). Fry 2-3 minutes per side until golden brown.<\/li>\n<\/ol>\n\n\n\n
Step 5: Serve<\/h3>\n\n\n\n\n
Serve hot with chimichurri, salsa, or sour cream. Fight over the last one.<\/li>\n<\/ol>\n\n\n\n
Summary<\/h2>\n\n\n\n
Prep Time:<\/strong> 30 min + chill | Cook Time:<\/strong> 20 min | Total:<\/strong> 50 min + chill<\/p>\n\n\n\n
Freeze uncooked:<\/strong> Freeze on a tray, then bag. Bake from frozen (add 5-7 minutes). Cooked empanadas:<\/strong> Fridge 3 days. Reheat in oven or air fryer at 375\u00b0F for 5-6 minutes. Never microwave (soggy sadness).<\/p>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Buttery, golden dough wrapped around juicy, spiced chicken. Baked or fried. Dipped in chimichurri or salsa. These are Latin America’s greatest handheld meal. Make a batch. Freeze the rest. Thank yourself later.<\/p>\n","protected":false},"author":1,"featured_media":2430,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[1765,1763,2070,1768,1764,2069,2071],"class_list":["post-2362","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","tag-baked-empanadas","tag-chicken-empanadas","tag-chicken-filling","tag-easy-empanadas","tag-empanada-recipe","tag-fried-empanadas","tag-latin-american-pastry"],"yoast_head":"\n
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