Empanadas De Chispa Recipe
Make Empanadas De Chispa Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
For Brushing
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Whisk together until evenly mixed.
- 2
Incorporate Butter
Cut the unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
- 3
- 4
Knead and Chill
Turn the dough onto a floured surface and knead gently for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 5
- 6
Mix Filling Ingredients
In a large bowl, combine the sautéed vegetables, chopped cooked chicken, shredded cheese, cumin, paprika, salt, and black pepper. Mix well until all ingredients are evenly combined.
Assembling Empanadas
- 7
Roll Out Dough
Remove the dough from the refrigerator. On a floured surface, roll out the dough to about 1/8 inch thickness. Use a round cutter or a glass to cut out circles of dough, about 4-5 inches in diameter.
- 8
Fill Empanadas
Place about 2 tablespoons of the 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. Crimp the edges with a fork for extra security.
- 9
Prepare Egg Wash
In a small bowl, beat the egg with water until well combined. Brush the mixture over the tops of each empanada for a golden finish.
Baking Empanadas
- 10
Preheat Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 11
Bake Empanadas
Place the empanadas on the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until golden brown.
- 12
Cool and Serve
Remove from the oven and allow to cool slightly before serving. Enjoy your homemade Empanadas de Chispa!
