Chimichurri Chicken Empanada Recipe
Delicious empanada filled with chimichurri chicken.
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Ingredients
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Empanada Filling
Method
Making the Empanadas
- 1
Prepare the Filling
In a large bowl, combine the shredded chicken, chimichurri sauce, chopped red onion, minced garlic, salt, and black pepper. Mix well until all ingredients are evenly coated. Set aside.
- 2
Prepare the Dough
If using store-bought empanada dough, skip to the next step. For homemade dough, combine 2 cups of all-purpose flour, 1/2 tsp of salt, 1/4 cup of unsalted butter (cubed), and 1/4 cup of cold water. Mix until a dough forms, then knead for a few minutes until smooth. Roll out to about 1/8 inch thickness and cut into circles.
- 3
Fill the Empanadas
Place about 2 tablespoons of the chicken filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork or pinch with fingers.
- 4
Cook the Empanadas
Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden finish. Bake for 20-25 minutes or until golden brown.
- 5
Serve
Remove from the oven and let cool slightly before serving. Enjoy your chimichurri chicken empanadas warm!