Smoked Chicken Empanadas Recipe

Make dough

In a very large bowl, whisk together 6 cups all-purpose flour, 2 tsp salt and 1 tbsp sugar. Add the cold cubed butter (1.5 cups) and cold lard/shortening (1/2 cup). Using a pastry blender or your fingertips, cut the fats into the flour until pea-sized bits remain and mixture looks coarse (some larger pieces are fine).

Bring dough together

Whisk together 1 egg and 2 tsp white vinegar in a measuring cup. Gradually add 1 to 1 1/4 cups ice water, starting with 1 cup, fold with a fork until dough begins to come together; add remaining water only if needed. Handle minimally so dough stays flaky.

Rest dough

Turn dough onto a lightly floured surface, divide into 4 equal portions, flatten each into a disk, wrap tightly in plastic and chill at least 1 hour (or up to 2 days). Chill ensures easier rolling and flaky crust.

Roll and cut

When ready, roll each chilled disk to about 1/8" thickness and cut 7–8" rounds (use a 7–8 inch cutter or template) to yield roughly 24 large empanada rounds. Keep rounds covered with plastic to prevent drying while you assemble.

Season chicken

Pat 6 lbs chicken thighs or breasts dry. Rub with 3 tbsp olive oil, 2 tbs kosher salt, 2 tsp black pepper, 2 tsp paprika, 1 tsp garlic powder and 1 tsp onion powder. Let rest 20 minutes.

Smoke the chicken

Preheat smoker to 275°F (135°C). Add 1/2 cup soaked wood chips if using. Arrange chicken on the smoker and smoke until internal temperature reaches 155–160°F, about 45–70 minutes depending on thickness.

Finish braising (optional, for moistness)

If desired, transfer smoked chicken to a covered pan with 1 cup chicken stock and 2 tbsp unsalted butter and braise in a 325°F oven for 15–20 minutes to ensure tenderness. Remove and let rest 10 minutes.

Shred and combine

Shred chicken finely using forks or a mixer on low. In a skillet over medium heat, melt 2 tbsp butter. Sauté 2 cups finely diced yellow onion until translucent, 6–8 minutes. Add 1 cup diced red bell pepper and 1 minced jalapeño; sauté 3–4 minutes. Add shredded chicken to skillet, stir to combine, then add 3/4 cup chopped cilantro, 2 tsp lime zest, 2 tbsp lime juice and 1/4 tsp cayenne (if using). Taste and adjust salt/pepper. Remove from heat and cool to room temperature before assembling.

Mix crema

Whisk together 3 cups sour cream and 1 cup mayonnaise until smooth. Stir in 4 tbsp lime juice, 1 tsp lemon zest, 1 tbsp honey, 1 tsp salt and 1/2 tsp black pepper. Chill at least 30 minutes to let flavors marry. Keep refrigerated until service.

Make relish

Combine 2 cups finely diced pickled cherry peppers (drained), 1/2 cup very finely diced red onion, 1/4 cup chopped capers, 3 tbsp red wine vinegar, 2 tbsp olive oil and 1/4 cup chopped parsley in a bowl. Season with 1/2 tsp black pepper, stir and taste; add a pinch of sugar if too acidic. Refrigerate at least 30 minutes to meld. Bring to cool temperature before serving.

Preheat and prepare pans

Preheat oven to 400°F (200°C). Lightly oil full sheet pans or line with parchment and brush with 1–2 tbsp neutral oil to prevent sticking.

Fill empanadas

Place a dough round on a lightly floured surface. Spoon 2.5–3 tbsp (about 1.5 oz) of the chilled smoked chicken filling into the center of each round, leaving a 1/2" border. Do not overfill. Brush the edge with beaten egg wash (from 2 eggs + 2 tbsp water). Fold dough over to form a half moon and press edges to seal. Crimp edges with a fork or make a decorative fold. Place empanadas on prepared sheet pans spaced 1" apart.

Egg wash and vent

Brush tops lightly with egg wash. Use a small knife to make a 1/4" vent in the top of each empanada to allow steam to escape.

Bake

Bake in the preheated 400°F oven for 18–24 minutes or until golden brown and crisp. Rotate pans halfway through for even browning. Internal pastry should be fully cooked and filling hot.

Cool and hold

Remove from oven and let rest 5–10 minutes on pans. Transfer to a wire rack briefly. For large-format tray service, arrange empanadas on warm trays, place citrus crema in squeeze bottles or bowls, and spoon relish into a small hotel pan for guests to top as desired.

Serve empanadas hot with citrus crema drizzled or on the side and cherry pepper relish for bright, tangy contrast. Garnish trays with additional chopped cilantro and lime wedges if desired.