CHICKEN EMPANADAS

Chicken Empanadas are a savory and flavorful pastry that combines a perfectly spiced chicken filling encased in a golden, flaky crust. These handheld delights are perfect for a snack, appetizer, or main dish and are incredibly versatile, with fillings that can range from spicy to mild, depending on your taste. The chicken is cooked with onions, garlic, and a blend of Latin spices, then mixed with vegetables like bell peppers and olives for added flavor and texture. Once filled, the empanadas are either baked or fried to a crispy golden perfection, making them an irresistible treat. Serve them with a tangy salsa or dipping sauce for an extra burst of flavor.

Ingredients:

For the Filling:

• 2 cups cooked chicken, shredded (about 2 medium chicken breasts)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder (optional, for heat)
• 1/4 cup green olives, chopped (optional)
• 1/4 cup raisins or currants (optional, for a sweet contrast)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh cilantro, chopped (optional)

For the Dough:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 egg (for egg wash, optional)
• 1/4 to 1/3 cup cold water (adjust as needed)

Instructions:

1. Make the Filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5-6 minutes. Add the garlic, cumin, paprika, and chili powder (if using), and cook for another 1-2 minutes until fragrant. Stir in the shredded chicken, olives, raisins, and cilantro. Season with salt and pepper to taste. Remove from heat and let the filling cool to room temperature.
2. Prepare the Dough: In a large bowl, combine the flour and salt. Add the chilled, cubed butter and mix with a pastry cutter or your hands until the mixture resembles coarse crumbs. Slowly add cold water, a tablespoon at a time, mixing until a dough forms. You may need more or less water depending on the humidity and your flour. Once the dough comes together, wrap it in plastic wrap and refrigerate for at least 30 minutes to allow it to chill and firm up.
3. Shape the Empanadas: Preheat the oven to 375°F (190°C) for baking, or heat oil in a deep fryer or large pan for frying. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Using a round cutter (about 4-5 inches in diameter), cut out circles of dough. Place a spoonful of the cooled chicken filling in the center of each circle, being careful not to overfill.
4. Seal the Empanadas: Fold the dough over the filling to form a half-moon shape. Press the edges together with your fingers, then crimp the edges with a fork to ensure they are sealed. If you’re baking the empanadas, brush the tops with a beaten egg for a golden finish.
5. Bake or Fry:
   • To Bake: Place the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
   • To Fry: Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the empanadas in batches for about 3-4 minutes on each side, until golden brown. Drain on paper towels.
6. Serve: Let the empanadas cool slightly before serving. Pair with a tangy dipping sauce, salsa, or sour cream for added flavor.

Chicken Empanadas are a delicious, crispy bite-sized meal filled with savory flavors that can be enjoyed by themselves or served with a side dish. Whether baked or fried, they offer the perfect combination of flaky crust and flavorful filling, making them a crowd favorite for any occasion.