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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add onions and bell pepper, sauté until softened, about 5 minutes. Add garlic, cumin, paprika, salt, and pepper, cooking for an additional 2 minutes. Stir in shredded chicken and cilantro, mixing until well combined. Remove from heat and let cool.
- 2
Make the Dough
In a large bowl, combine 3 cups of all-purpose flour, 1 tsp of salt, and 1/2 cup of unsalted butter (cut into small pieces). Mix until crumbly. Add 1/2 cup of cold water gradually until the dough comes together. Knead briefly, wrap in plastic wrap, and refrigerate for 30 minutes.
- 3
Assemble the Empanadas
Preheat the oven to 400°F (200°C). On a floured surface, roll out the dough to about 1/8 inch thickness. Cut into circles (about 4-5 inches in diameter). Place a spoonful of the filling in the center of each circle, fold over, and crimp the edges to seal.
- 4
Bake the Empanadas
Place empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 egg beaten with 1 tbsp water). Bake for 20-25 minutes or until golden brown. Serve warm.