Chicken Empanadas
These Chicken Empanadas are a crispy, flavorful handheld treat with a warm, smoky filling and melty cheddar cheese. Perfect for snacks, dinners, or parties!
Equipment
- Large Skillet
- Fork
- Baking Sheet
- Deep Frying Pan
Ingredients
- 2 cups cooked chicken shredded
- 1 cup onion diced
- 1/2 cup bell pepper diced
- 1/2 cup carrots diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 cup chicken broth
- 1 cup cheddar cheese shredded
- 1 package empanada dough discs
- 1 egg beaten (for egg wash)
- salt and pepper to taste
- oil for frying
Instructions
Prepare the Filling
- Heat a tablespoon of oil in a large skillet over medium heat. Add diced onion, bell pepper, and carrots. Sauté for about 5 minutes until vegetables soften and onions become translucent.
- Stir in minced garlic, cumin, paprika, chili powder, salt, and pepper. Cook for another minute until fragrant.
- Add shredded cooked chicken to the skillet. Pour in chicken broth and stir together. Let simmer for 3-4 minutes to reduce broth and meld flavors.
- Remove skillet from heat and stir in shredded cheddar cheese until melted and well combined. Set filling aside to cool slightly.
Assemble the Empanadas
- Lay out empanada dough discs on a clean surface. Place about 2 tablespoons of chicken filling in the center of each disc, avoiding overfilling.
- Fold dough over filling to form a half-moon shape. Press edges firmly and crimp with a fork to seal completely.
- Brush tops of each empanada with beaten egg to give a golden finish when cooked.
Cook the Empanadas
- For frying: Heat about 2 inches of oil in a deep pan over medium-high heat to 350°F (175°C). Fry empanadas in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels before serving.
- For baking: Preheat oven to 400°F (200°C). Place empanadas on parchment-lined baking sheet and bake for 20-25 minutes until golden brown and cooked through.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience and flavor.
- Freeze assembled empanadas on a tray before storing to prevent sticking and ease cooking later.
- Adjust chili powder or omit it for a milder filling suitable for kids.
- Try baking for a lighter, less oily version of empanadas.
- Seal edges well and use egg wash for a beautiful golden crust and to prevent filling leaks.