Chicken Empanadas Recipe

Make dough

In a large bowl whisk together 3 cups all-purpose flour and 1 tsp salt. Add the 10 tbs cold cubed unsalted butter and cut it into the flour with a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Stir together 6 tbsp cold water and 1 tsp white vinegar. Add the liquid a tablespoon at a time to the flour-butter mixture, tossing gently with a fork until the dough starts to come together. You may not need all the water; dough should be cohesive but not sticky.

Turn dough onto a lightly floured surface and gently knead 4–6 times to bring it together. Divide into 2 discs, flatten slightly, wrap in plastic, and refrigerate at least 30 minutes (up to 2 days).

Egg wash

Beat 1 large egg with about 1 tsp water in a small bowl and refrigerate until ready to brush empanadas before baking.

Prepare chicken

If you don't have pre-cooked chicken, poach two small breasts in simmering water or chicken stock for 12–15 minutes until cooked through, then shred with forks. Measure 2 cups shredded chicken.

Heat 2 tbs olive oil in a large skillet over medium heat. Add 1 diced yellow onion and sauté 4–5 minutes until translucent. Add 2 minced garlic cloves and 1 diced red bell pepper and cook 2–3 minutes more until softened.

Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper; cook 30 seconds to bloom the spices.

Add 2 tbs tomato paste and 2 cups shredded chicken; stir to combine and cook 1–2 minutes. If mixture is dry, add 1–2 tbs water to loosen. Fold in 1 tbs chopped green olives (optional), 2 tbs chopped cilantro or parsley and 1 tbs lime juice. Taste and adjust salt/pepper. Remove from heat and let cool to room temperature (15–20 minutes).

Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper. Lightly flour a work surface.

Roll chilled dough (one disc at a time) to about 1/8-inch thickness. Using a 4.5–5 inch round cutter (or a bowl), cut circles. Gather scraps and re-roll as needed to get about 12–14 circles total.

Place about 2 tablespoons of the cooled chicken filling in the center of each dough circle, leaving a 1/2-inch border. Do not overfill.

Brush the edge of the dough with a little egg wash. Fold the dough over to create a half-moon and press edges to seal. Crimp edges with the tines of a fork or fold a small pleat every 1/2 inch for a traditional empanada finish. Place empanadas on prepared baking sheets, spacing them about 1 inch apart.

Brush the tops of each empanada with egg wash. Using a small sharp knife, cut one or two small vents in the top of each to allow steam to escape while baking.

Bake in the preheated oven 18–22 minutes, rotating pans halfway, until golden brown and crisp. Let cool on the baking sheet 5 minutes before transferring to a rack.

While empanadas bake, stir together 1 cup Greek yogurt or sour cream, 1 tsp hot sauce or finely chopped chipotle, 1 tbs lime juice and 1/4 tsp salt until smooth. Chill until ready to serve.