Chicken Empanada Recipe

Sauté Vegetables

In a skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.

Add Garlic and Spices

Add the minced garlic, ground cumin, paprika, oregano, salt, and black pepper. Cook for an additional 2 minutes until fragrant.

Combine Chicken

Stir in the shredded chicken and mix until well combined. Remove from heat and let it cool.

Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour and salt.

Cut in Butter

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Add Egg and Water

Make a well in the center of the mixture, add the beaten egg and cold water. Mix until the dough comes together.

Chill Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

Preheat Oven

Preheat your oven to 375°F (190°C).

Roll Out Dough

On a floured surface, roll out the dough to about 1/8 inch thick. Cut out circles using a large round cutter.

Fill Empanadas

Place a tablespoon 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 to seal.

Prepare Egg Wash

In a small bowl, whisk together the beaten egg and water. Brush the egg wash over the tops of the empanadas.

Bake Empanadas

Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.