Chicken Empanadas Recipe
Crispy dough filled with seasoned chicken.
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Ingredients
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Dough
Filling
For Frying
Method
Dough Preparation
- 1
Mix Flour and Butter
In a large mixing bowl, combine 3 cups of all-purpose flour and 1 cup of unsalted butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 2
Add Egg and Salt
Add 1 teaspoon of salt and 1 large egg to the flour mixture. Mix until combined.
- 3
Incorporate Water
Gradually add 4 tablespoons of cold water, mixing until the dough comes together. You may need more or less water depending on the humidity.
- 4
Chill the Dough
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 5
- 6
Mix in Chicken and Spices
Add 2 cups of shredded cooked chicken, 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir to combine and cook for about 5 minutes.
- 7
Add Cilantro and Lime Juice
Remove from heat and stir in 0.5 cups of chopped fresh cilantro and 1 tablespoon of lime juice. Allow the filling to cool.
Assembling and Cooking
- 8
Roll Out the Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter (approximately 4-6 inches in diameter) to cut out circles.
- 9
Fill the Empanadas
Place about 1-2 tablespoons of the chicken filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for an extra seal.
- 10
Fry the Empanadas
In a deep skillet, heat 2 cups of vegetable oil over medium-high heat. Once hot, carefully add the empanadas in batches, frying for about 3-4 minutes on each side or until golden brown.
- 11
Drain and Serve
Remove the empanadas from the oil and place them on paper towels to drain any excess oil. Serve hot with your favorite dipping sauce.
