Chicken Empanadas
These Chicken Empanadas from tinsuf are crispy on the outside and filled with a juicy, flavorful chicken filling. You can bake or fry them, making them perfect for family dinners, parties, or an easy snack everyone will love.
Ingredients
For the Dough
8½ cups (1 kg) all-purpose flour
200 g vegetable shortening or butter
1 tsp salt
1 tsp sugar
1 large egg
1 tbsp white vinegar or lemon juice
1 to 1¼ cups warm water (about 250–300 ml)
For the Chicken Filling
1 lb (500 g) cooked chicken breast, shredded
2 tbsp vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 medium carrot, grated
1 medium potato, cooked and diced (optional)
½ cup corn kernels
1 tsp dried oregano
1 tsp ground cumin
1 tsp paprika
Salt and black pepper, to taste
½ cup chicken broth
For Baking or Frying
1 beaten egg (for baked empanadas)
Vegetable oil (for frying)
Directions
Make the Filling
Heat the oil in a skillet over medium heat. Cook the onion and garlic until soft. Add the carrot and cook for 2 minutes. Stir in the shredded chicken, potato, and corn. Season with oregano, cumin, paprika, salt, and pepper. Pour in the chicken broth and cook until the filling is moist but not watery. Let it cool completely.
Make the Dough
In a large bowl, mix the flour, salt, and sugar. Add the shortening or butter and rub it into the flour until crumbly. Mix in the egg and vinegar. Slowly add the warm water until a soft dough forms. Knead for about 5 minutes until smooth. Cover and let the dough rest for 20 minutes.
Shape the Empanadas
Divide the dough into small balls, about 2 ounces (60 g) each. Roll each one into a 5 to 6-inch circle. Place 1 to 2 tablespoons of filling in the center. Lightly wet the edges with water, fold the dough over, and press the edges closed with a fork or crimp with your fingers.
Bake
Preheat the oven to 375°F (190°C). Place the empanadas on a lined baking sheet. Brush with the beaten egg. Bake for 25–30 minutes, or until golden brown.
Fry
Heat vegetable oil to 340–350°F (170–180°C). Fry the empanadas until golden brown on both sides. Drain on paper towels before serving.
Tips
Let the filling cool before assembling the empanadas.
Don’t overfill them, or they may open while cooking.
Freeze uncooked empanadas for an easy meal later.
Serve with salsa, guacamole, or your favorite dipping sauce.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.
These Chicken Empanadas from tinsuf are golden, flaky, and packed with juicy chicken filling. Save this recipe and follow tinsuf for more easy homemade treats.
