Empanada (chicken Or Beef) Recipe

Mix dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 1 tsp salt and 1 tsp sugar until evenly combined.

Cut in fats

Add 6 tbsp cold cubed unsalted butter and 2 tbsp shortening (if using). Use a pastry cutter or your fingertips to cut the fat into the flour until mixture resembles coarse crumbs with some pea-sized pieces.

Add liquids and form dough

Mix 3 tbsp cold milk and 3 tbsp cold water in a small bowl. Drizzle into the flour mixture a tablespoon at a time, gently folding with a fork until the dough just comes together. Do not overwork. If dough is too dry add up to 1 more tablespoon cold water.

Chill dough

Turn dough out onto a lightly floured surface, gather into a disk, wrap in plastic wrap and refrigerate at least 30 minutes (up to 2 hours). Chilling relaxes gluten and firms the fat for flakier empanadas.

Roll and cut

On a lightly floured surface roll the dough to about 1/8-inch (3 mm) thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles. Re-roll scraps as needed. Expect about 12–14 rounds.

Cook chicken

Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add 1 lb chicken thighs and sear 3–4 minutes per side until browned but not fully cooked through. Remove and shred with two forks once cool enough, or finely chop after cooking.

Sauté aromatics

In the same skillet add 1 tbsp olive oil if needed. Sauté 1 cup finely chopped yellow onion and 1 medium diced red bell pepper over medium heat until softened, about 5–6 minutes. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Build filling

Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano and 2 tbsp tomato paste. Cook 1 minute to bloom spices. Return shredded chicken to the skillet. Add 1 cup chicken stock (or water) and bring to a gentle simmer. Stir in 8 chopped green olives (optional) and 2 tbsp raisins (optional). Simmer until mixture is thick and most liquid is absorbed, about 6–8 minutes.

Season and cool

Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Remove from heat and stir in 2 tbsp chopped cilantro or parsley. Transfer filling to a bowl and cool to room temperature before assembling empanadas to prevent soggy dough.

Brown beef

Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spoon, until browned and most liquid evaporates, about 6–8 minutes. Drain excess fat if there's a lot, leaving a little for flavor.

Sauté aromatics

Add 1 cup finely chopped yellow onion and 1 medium diced red bell pepper to the skillet with the beef. Cook until softened, about 5 minutes. Add 3 minced garlic cloves and cook 30 seconds more.

Build filling

Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano and 2 tbsp tomato paste. Cook 1 minute. Add 1 cup beef stock or water and chopped green olives (8) if using. Simmer until thickened, about 6–8 minutes.

Finish

Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. If using, fold in 2 chopped hard-boiled eggs. Stir in 2 tbsp chopped cilantro or parsley. Transfer to a bowl to cool to room temperature before assembling.

Prepare empanada rounds

Lightly dust each dough round with flour. Place about 2–3 tablespoons of cooled filling (chicken or beef) in the center of each round, leaving a 1/2-inch border.

Seal

Beat the reserved egg and brush the edge of the dough circle with a little egg wash. Fold the dough over to form a half-moon and press the edges to seal. Crimp the edges with a fork or use a traditional rope/crimp technique to ensure a tight seal. Repeat with remaining rounds and filling.

Frying method

If frying: heat about 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Fry empanadas in batches, seam-side down first, 2–3 minutes per side until golden brown and crisp. Drain on paper towels. Keep warm on a rack in a low oven (200°F/95°C) while finishing remaining empanadas.

Baking method

If baking: preheat oven to 400°F (200°C). Place empanadas on a parchment-lined baking sheet. Brush each with egg wash. Bake 18–22 minutes until golden brown and crisp. Rotate sheet halfway through for even browning.

Serve

Let empanadas rest 2–3 minutes before serving. Serve warm with chimichurri, salsa, or a simple dipping sauce of sour cream and lime if desired.