{"id":2850,"date":"2026-04-19T13:42:08","date_gmt":"2026-04-19T13:42:08","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/seasonspoon\/?p=2850"},"modified":"2026-04-19T13:42:09","modified_gmt":"2026-04-19T13:42:09","slug":"chicken-empanadas-golden-pockets-of-latin-comfort","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/seasonspoon\/2026\/04\/19\/chicken-empanadas-golden-pockets-of-latin-comfort\/","title":{"rendered":"Chicken Empanadas: Golden Pockets of Latin Comfort"},"content":{"rendered":"\n
Empanadas are the ultimate hand pie\u2014a golden, flaky dough wrapped around a savory filling that’s juicy, spiced, and deeply satisfying. This version features shredded chicken simmered with bell peppers, onions, garlic, cumin, paprika, green olives, and a handful of raisins for a touch of sweetness. You can bake them for a lighter crunch or fry them for extra decadence. The dough comes together in minutes, the filling is make-ahead friendly, and the whole family can help assemble. They freeze beautifully, so make a double batch.<\/p>\n\n\n\n
The Science of Flaky Dough & Why the Filling Must Be Dry<\/h2>\n\n\n\n
Empanada dough is different from pie dough. It typically includes egg and sometimes vinegar or baking powder<\/strong>, which gives it a slightly more tender, pliable texture that can be folded and crimped without cracking. The fat (butter or shortening)<\/strong> is cut into the flour, creating small pockets of fat that melt during baking, leaving behind layers of flaky, tender dough. Resting the dough<\/strong> allows the gluten to relax, making it easier to roll out without shrinking. The filling must be dry<\/strong>\u2014this is critical. If the filling is too wet, the liquid will soak into the dough during baking or frying, turning the empanadas soggy from the inside out. Cooking down the chicken mixture until most of the liquid evaporates, and letting it cool completely before assembling, prevents this. The egg wash<\/strong> isn’t just for color\u2014it seals the edges and creates a glossy, golden-brown crust.<\/p>\n\n\n\n
Ingredients<\/h2>\n\n\n\n<\/figure>\n\n\n\n
For the Empanada Dough:<\/strong><\/p>\n\n\n\n
\n
3 cups (360g) all-purpose flour<\/li>\n\n\n\n
\u00bd teaspoon salt<\/li>\n\n\n\n
\u00bd teaspoon baking powder (optional, for tenderness)<\/li>\n\n\n\n
\u00bd cup (113g) unsalted butter, cold and cubed (or shortening)<\/li>\n\n\n\n
1 large egg<\/li>\n\n\n\n
\u2153 cup (80 ml) cold water<\/li>\n\n\n\n
1 tablespoon white vinegar or apple cider vinegar<\/li>\n<\/ul>\n\n\n\n
For the Chicken Filling:<\/strong><\/p>\n\n\n\n
\n
2 cups (300g) cooked chicken, shredded (rotisserie chicken works great)<\/li>\n\n\n\n
1 tablespoon olive oil<\/li>\n\n\n\n
1 small onion, finely chopped<\/li>\n\n\n\n
1 bell pepper (red or green), finely chopped<\/li>\n\n\n\n
2 cloves garlic, minced<\/li>\n\n\n\n
1 teaspoon ground cumin<\/li>\n\n\n\n
1 teaspoon smoked paprika<\/li>\n\n\n\n
\u00bd teaspoon dried oregano<\/li>\n\n\n\n
\u00bc cup (60 ml) chicken broth<\/li>\n\n\n\n
\u00bc cup (40g) green olives, chopped<\/li>\n\n\n\n
2 tablespoons raisins (optional, but traditional)<\/li>\n\n\n\n
Salt and pepper to taste<\/li>\n<\/ul>\n\n\n\n
For Assembly & Finishing:<\/strong><\/p>\n\n\n\n
\n
1 large egg (for egg wash)<\/li>\n\n\n\n
1 tablespoon water (for egg wash)<\/li>\n\n\n\n
Sesame seeds or coarse salt for topping (optional)<\/li>\n<\/ul>\n\n\n\n
For Serving:<\/strong><\/p>\n\n\n\n
\n
Chimichurri sauce or salsa verde<\/li>\n\n\n\n
Lime wedges<\/li>\n<\/ul>\n\n\n\n
Instructions<\/h2>\n\n\n\n
1. Make the Dough:<\/strong> In a food processor, combine the flour, salt, and baking powder. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs (about 10 pulses). In a small bowl, whisk together the egg, cold water, and vinegar. With the food processor running, pour the wet ingredients through the feed tube. Process just until the dough comes together in a ball\u2014do not overmix. Turn the dough out onto a lightly floured surface, form into a disc, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 days).<\/p>\n\n\n\n
2. Make the Filling:<\/strong> Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and cook for 5\u20136 minutes until softened. Add the garlic, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant. Add the shredded chicken and chicken broth. Cook for 3\u20134 minutes, stirring, until the liquid has mostly evaporated. Stir in the chopped olives and raisins. Season with salt and pepper. Remove from heat and let the filling cool completely. (Cold filling is much easier to work with.)<\/p>\n\n\n\n
3. Preheat the Oven:<\/strong> Preheat your oven to 400\u00b0F (200\u00b0C). Line two baking sheets with parchment paper.<\/p>\n\n\n\n
4. Roll Out the Dough:<\/strong> On a lightly floured surface, roll the dough out to about \u215b-inch (3mm) thickness. Use a 4\u20135 inch (10\u201312 cm) round cutter (or a bowl of similar size) to cut out circles. Gather the scraps, re-roll, and cut more circles. You should get about 16\u201320 circles.<\/p>\n\n\n\n
5. Fill the Empanadas:<\/strong> Place about 1\u00bd tablespoons of cooled filling in the center of each dough circle. Dip your finger in water and moisten the edge of the dough. Fold the dough over the filling to create a half-moon. Press the edges firmly to seal. For a decorative edge, use a fork to crimp the edges, or fold and press the edge with your fingers.<\/p>\n\n\n\n
6. Egg Wash and Top:<\/strong> In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the egg wash over each empanada. Sprinkle with sesame seeds or coarse salt if desired. Cut 2\u20133 small slits on top of each empanada with a knife to allow steam to escape.<\/p>\n\n\n\n
7. Bake:<\/strong> Arrange the empanadas on the prepared baking sheets, spaced about 1 inch apart. Bake for 20\u201325 minutes, rotating the pans halfway through, until the empanadas are deep golden-brown and the filling is hot. For frying: heat 2 inches of oil to 350\u00b0F (175\u00b0C) and fry for 2\u20133 minutes per side until golden.<\/p>\n\n\n\n
8. Serve:<\/strong> Let the empanadas cool for 5 minutes before serving (the filling is very hot). Serve warm with chimichurri or salsa verde for dipping and lime wedges on the side.<\/p>\n\n\n\n
Pro-Tips for Empanada Excellence<\/h2>\n\n\n\n
\n
Keep the dough cold:<\/strong> Cold butter is the key to flaky layers. If the dough gets warm while you’re working, pop it back in the fridge for 10 minutes.<\/li>\n\n\n\n
Don’t overwork the dough:<\/strong> Overmixing develops gluten, making the dough tough instead of tender. Mix just until it comes together.<\/li>\n\n\n\n
Filling must be cool and dry:<\/strong> Warm or wet filling will make the dough soggy and difficult to seal. Cook the filling until most liquid is gone, then refrigerate or cool completely. <\/li>\n\n\n\n
Don’t overfill:<\/strong> 1\u00bd tablespoons is plenty. Overfilled empanadas burst open during baking. <\/li>\n\n\n\n
Seal edges tightly:<\/strong> Press firmly, then crimp with a fork. Any gaps will leak filling. <\/li>\n\n\n\n
Steam vents are essential:<\/strong> Those small slits on top let steam escape\u2014otherwise the empanadas can explode or get soggy inside. <\/li>\n\n\n\n
Freeze for later:<\/strong> Assemble uncooked empanadas on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen\u2014add 5\u20138 minutes to the baking time.<\/li>\n\n\n\n
Make it spicy:<\/strong> Add \u00bd teaspoon of cayenne pepper or a chopped jalape\u00f1o to the filling.<\/li>\n\n\n\n
Cheese variation:<\/strong> Add \u00bc cup of shredded Monterey Jack or queso fresco to the filling. These empanadas are a project, but a fun one. Get the family involved\u2014everyone can fill and crimp. The messy ones taste just as good.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
Flaky, golden dough wrapped around a savory, slightly spicy shredded chicken filling with peppers, onions, olives, and raisins. These baked (or fried) empanadas are the perfect handheld meal\u2014crispy on the outside, juicy and flavorful on the inside. Great for parties, lunch boxes, or freezing for later. The dough comes together in a food processor, and the filling is pure Latin comfort. Ol\u00e9.<\/p>\n","protected":false},"author":1,"featured_media":2915,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[2067,2066,2061,2064,2062,2069,2068,2065,2063],"class_list":["post-2850","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","tag-argentine-empanadas","tag-baked-empanadas","tag-chicken-empanadas","tag-empanada-dough","tag-empanada-recipe","tag-freezer-friendly-appetizer","tag-hand-pies","tag-latin-american-appetizer","tag-shredded-chicken-filling"],"yoast_head":"\n
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