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Ingredients
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Empanada Dough
Chicken Filling
Toppings
Method
Empanada Dough Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Beat the egg and add it to the flour mixture along with water. Mix until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Chicken Filling Preparation
- 2
Prepare the Filling
In a skillet, heat a little oil over medium heat. Add the diced onion and minced garlic; sauté until the onion is translucent. Add the shredded chicken, cumin, paprika, salt, and black pepper. Stir to combine and cook for 5-7 minutes until heated through. Remove from heat and let cool.
Assembly and Cooking
- 3
Assemble the Empanadas
Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thickness. Cut out circles using a large cookie cutter or a glass. Place a spoonful of the chicken filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
- 4
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a little egg wash (beaten egg with a splash of water). Bake for 20-25 minutes until golden brown.
Serving
- 5
Serve with Toppings
Serve hot empanadas with shredded cabbage, pico de gallo, guacamole, and crumbled queso fresco on the side for topping.