Chicken Empanada Recipe: 5 Easy Steps to Flavorful

Introduction

Have you ever wondered if it’s possible to create restaurant-quality empanadas at home, bursting with flavor and perfectly flaky, in under two hours? Many home cooks believe achieving that authentic empanada crispiness and savory filling is a complex, all-day affair. But what if I told you that with this . chicken empanada recipe, you can unlock the secrets to flavorful perfection in just five straightforward steps? We’re about to dive into a culinary journey that will demystify the art of empanada making, proving that delectable, golden-brown pockets of joy are well within your reach. Get ready to impress your family and friends with a dish that’s both satisfying and surprisingly simple.

Ingredients List of Chicken Empanada Recipe

Chicken Empanada Recipe

Crafting the perfect . chicken empanada recipe starts with quality ingredients. Each component plays a crucial role in building layers of flavor and texture. Here’s what you’ll need to create these irresistible handheld pies:

For the Empanada Dough (or use store-bought for convenience): Chicken Empanada Recipe

• All-Purpose Flour: 3 cups (approximately 360g). This forms the structural backbone of our flaky crust. For a slightly richer dough, you can substitute 1/2 cup with whole wheat pastry flour.
• Unsalted Butter: 1 cup (2 sticks or 226g), chilled and cut into small cubes. The cold butter is key to creating those delightful flaky layers. For a dairy-free version, use a high-quality vegan butter substitute.
• Egg: 1 large, lightly beaten. This adds richness and helps bind the dough.
• Cold Water: 1/4 to 1/2 cup. Use ice-cold water to keep the butter from melting, ensuring a tender crust.
• Salt: 1 teaspoon. Enhances the flavor of the dough.
• Optional: White Vinegar or Lemon Juice: 1 teaspoon. This can help tenderize the dough.

For the Savory Chicken Filling: Chicken Empanada Recipe

• Cooked Chicken: 2 cups, shredded or finely diced. Rotisserie chicken works wonderfully here for a quick and flavorful option. You can also poach or bake chicken breasts and shred them.
• Olive Oil: 2 tablespoons. For sautéing the aromatics.
• Yellow Onion: 1 medium, finely chopped. Its sweetness forms a delicious base for the filling. Shallots can be a more delicate substitute.
• Garlic: 3 cloves, minced. Because garlic makes everything better! Adjust to your preference.
• Bell Pepper: 1 medium (any color, red or green adds a nice visual pop), finely chopped. Adds a subtle sweetness and texture.
• Chicken Broth: 1/2 cup. Adds moisture and deepens the chicken flavor. Vegetable broth can be used as an alternative.
• Tomato Paste: 2 tablespoons. For a concentrated tomato flavor and rich color.
• Smoked Paprika: 1 teaspoon. Lends a beautiful smoky depth. Sweet paprika can be used if preferred.
• Ground Cumin: 1 teaspoon. Adds a warm, earthy note.
• Dried Oregano: 1/2 teaspoon. A classic herb that complements chicken beautifully.
• Red Pepper Flakes: 1/4 teaspoon (optional). For a gentle kick of heat. Adjust to your spice tolerance.
• Green Olives: 1/4 cup, pitted and chopped (optional). Adds a briny, savory element.
• Hard-Boiled Eggs: 2, chopped (optional, but a traditional addition in many regions).
• Salt and Black Pepper: To taste. Always taste and adjust seasoning as you go.
• Fresh Parsley or Cilantro: 2 tablespoons, chopped, for garnish and fresh flavor.

For Assembly and Baking/Frying: Chicken Empanada Recipe

• Egg Wash: 1 egg, beaten with 1 tablespoon of water or milk. This gives the empanadas a beautiful golden-brown sheen when baked.
• Oil for Frying (if not baking): Vegetable, canola, or peanut oil, enough for at least 1-2 inches of depth in your frying pan.

This . chicken empanada recipe is designed to be adaptable. Feel free to get creative with your “Empanada filling ideas, Traditional empanada recipe, How to make empanadas” . Perhaps add some corn, peas, or even a touch of cheese to the filling. The goal is to create something you and your loved ones will adore.

Timing of Chicken Empanada Recipe

Understanding the time commitment for this . chicken empanada recipe will help you plan your culinary adventure efficiently. Here’s a breakdown:

• Preparation Time (Dough, if making from scratch): 30 minutes (plus at least 1 hour chilling time for the dough)
• Preparation Time (Filling): 25-30 minutes
• Assembly Time: 30-40 minutes (depending on your speed and how many empanadas you’re making)
• Cooking Time (Baking): 20-25 minutes
• Cooking Time (Frying): 4-6 minutes per batch

Total Time (with homemade dough, including chilling): Approximately 2 hours 45 minutes to 3 hours 15 minutes.
Total Time (with store-bought dough): Approximately 1 hour 15 minutes to 1 hour 35 minutes.

Data Insight: Many traditional empanada recipes can take upwards of 3-4 hours, especially when factoring in slow-cooked fillings and intricate dough preparations. This streamlined . chicken empanada recipe, particularly when using store-bought dough, shaves off a significant amount of time – potentially cutting prep and cook time by up to 40-50% compared to more laborious methods, without compromising on that authentic, homemade taste. This makes it a fantastic option for a weeknight treat or a weekend gathering where you want impressive results without spending the entire day in the kitchen.

Chicken Empanada Recipe

Step 1: Prepare the Empanada Dough (if making from scratch) Chicken Empanada Recipe

If you’re channeling your inner pastry chef and making dough from scratch, this step is your foundation. Remember, cold ingredients are your best friends for a flaky crust!

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the chilled, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor (pulse gently!), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This process is crucial for creating those coveted flaky layers. Pro Tip: Work quickly to prevent the butter from melting. If your kitchen is warm, you can even chill your bowl and flour beforehand.
3. Add Wet Ingredients: In a small bowl, whisk together the beaten egg and 1/4 cup of ice-cold water (and vinegar/lemon juice if using). Gradually add this liquid mixture to the flour-butter mixture, mixing gently with a fork or your hands until the dough just comes together. Be careful not to overmix; overmixing develops gluten and can lead to a tough crust. If the dough seems too dry, add more ice water, 1 tablespoon at a time, until it forms a cohesive ball.
4. Chill the Dough: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This chilling process allows the gluten to relax and the fat to solidify, resulting in a more tender and easier-to-roll dough. Personalized Tip: If you’re short on time, you pop the dough in the freezer for 20-30 minutes, but be careful it doesn’t freeze solid.

If using store-bought empanada discs, you can skip this step and proceed directly to preparing the filling! Simply thaw the discs according to package instructions.

Step 2: Craft the Flavorful Chicken Filling Chicken Empanada Recipe

This is where the magic happens, transforming simple ingredients into a savory, aromatic heart for your empanadas.

1. Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and bell pepper. Sauté for 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Actionable Tip: Don’t rush this step; allowing the onions to caramelize slightly builds a deeper flavor base.
2. Brown and Season: Add the shredded or diced cooked chicken to the skillet. Stir to combine with the vegetables. Sprinkle in the smoked paprika, ground cumin, dried oregano, and red pepper flakes (if using). Cook for 2-3 minutes, stirring frequently, to toast the spices and coat the chicken evenly. The aroma filling your kitchen should be divine!
3. Add Liquids and Simmer: Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. Pour in the chicken broth. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, allowing the flavors to meld together beautifully. The mixture should thicken slightly. Data Insight: Simmering the filling allows the chicken to absorb all the complex flavors of the spices and broth, resulting in a more succulent and cohesive filling than simply mixing cooked chicken with seasonings.
4. Final Touches: Remove the skillet from the heat. If using, stir in the chopped green olives and hard-boiled eggs. Season generously with salt and black pepper to taste. Remember, this filling will be encased in dough, so it needs to be well-seasoned. Personalized Tip: Taste the filling and adjust seasonings as needed. Maybe it needs a squeeze of lime juice for brightness or a pinch more salt.
5. Cool Completely: Transfer the chicken filling to a bowl and allow it to cool completely before assembling the empanadas. This is a crucial step! Using hot filling will melt the butter in your dough, resulting in soggy, rather than flaky, empanadas. You can spread it on a baking sheet to speed up cooling or even prepare it a day ahead and store it in the refrigerator. This is a key component of our . chicken empanada recipe‘s success.

Step 3: Assemble Your Chicken Empanadas Recipe

Now for the fun part – bringing the dough and filling together to create those iconic pockets of deliciousness!

1. Prepare Dough Discs: If using homemade dough, lightly flour your work surface. Take one disc of chilled dough from the refrigerator (leave the other chilling). Roll it out to about 1/8-inch thickness. Using a round cookie cutter (typically 4-6 inches in diameter, depending on your preferred empanada size) or the rim of a glass, cut out as many circles as possible. Gather the scraps, re-roll, and cut out more circles. Repeat with the second disc of dough. If using store-bought discs, simply lay them out on your lightly floured work surface. Actionable Tip: Keep the dough you’re not working with chilled to prevent it from becoming too soft and difficult to handle.
2. Fill the Empanadas: Place about 1-2 tablespoons of the cooled chicken filling onto one half of each dough circle, leaving a 1/2-inch border. Be careful not to overfill, as this will make sealing difficult and could cause them to burst during cooking. Personalized Tip: Imagine you’re building a mini flavor bomb – enough filling for a satisfying bite, but not so much it overwhelms the delicate crust.
3. Seal the Empanadas: Moisten the edge of the dough circle with a little water or some of the egg wash using your fingertip or a pastry brush. This will help create a tight seal. Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal.
4. Crimp the Edges (Repulgue): This is where you can get creative and also ensure a super-secure seal. The traditional method is called “repulgue,” which involves folding and pinching the edge to create a decorative border. Alternatively, you can simply press the tines of a fork along the sealed edge. Actionable Tip: Watch a quick video on “empanada repulgue techniques” if you want to master the traditional look. It’s easier than it seems and adds an authentic touch!
5. Prepare for Cooking: Place the assembled empanadas on a baking sheet lined with parchment paper. If you have time, you can chill the assembled empanadas in the refrigerator for 15-20 minutes before baking or frying. This helps them hold their shape and can result in an even flakier crust.

Knowing “Empanada filling ideas, Traditional empanada recipe, How to make empanadas” can really elevate your empanada game, but mastering the assembly is key to a perfect outcome.

Step 4: Cook Your Chicken Empanada Recipe to Golden Perfection

You have two excellent options here: baking for a healthier, less-messy version, or frying for that classic, ultra-crispy texture.

Option 1: Baking

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Apply Egg Wash: Lightly brush the tops of the empanadas with the prepared egg wash. This will give them a beautiful golden-brown color and a slight sheen as they bake. Pro Tip: Don’t skip the egg wash – it makes a huge difference in appearance!
3. Bake: Bake for 20-25 minutes, or until the empanadas are golden brown and puffed. The exact time will depend on your oven and the size of your empanadas.
4. Cool Slightly: Let the baked empanadas cool on a wire rack for a few minutes before serving. They will be very hot inside!

Option 2: Frying

1. Heat Oil: If frying, pour about 1-2 inches of vegetable, canola, or peanut oil into a heavy-bottomed pot or deep skillet. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a thermometer for accuracy. If you don’t have a thermometer, you can test the oil by dropping a small piece of dough into it; it should sizzle immediately and turn golden brown in about a minute.
2. Fry in Batches: Carefully place a few empanadas into the hot oil, being sure not to overcrowd the pan (this will lower the oil temperature and result in greasy empanadas). Fry for 2-3 minutes per side, or until they are deep golden brown and crispy.
3. Drain: Using a slotted spoon, remove the fried empanadas from the oil and transfer them to a wire rack or a plate lined with paper towels to drain any excess oil. Actionable Tip: Frying in batches ensures each empanada cooks evenly and achieves maximum crispiness.
4. Serve Warm: Fried empanadas are best served warm.

Whichever cooking method you choose for this . chicken empanada recipe, the result will be delicious!

Step 5: Serve and Savor Your Homemade Chicken Empanada Recipe

The moment of triumph! Your beautiful, flavorful chicken empanadas are ready.

1. Garnish (Optional): Just before serving, you can sprinkle the empanadas with a little fresh chopped parsley or cilantro for a touch of color and freshness.
2. Serve with Dips: Empanadas are fantastic on their own, but they also pair wonderfully with various dipping sauces. Consider serving them with:
   • Chimichurri Sauce: A vibrant, herbaceous Argentinian sauce that cuts through the richness.
   • Salsa Golf: A creamy Argentinian sauce similar to a Thousand Island dressing.
   • Aji Amarillo Sauce: A spicy Peruvian pepper sauce.
   • Simple sour cream or a spicy aioli.
3. Enjoy Warm: Empanadas are best enjoyed warm, when the crust is at its flakiest and the filling is succulent.
4. Share and Delight: Watch as your family and friends devour these homemade treasures. Be prepared for requests for the recipe! This stellar . chicken empanada recipe is sure to be a hit.

Nutritional Information

While empanadas are a delightful indulgence, it’s helpful to have an idea of their nutritional content. The following is an approximate nutritional breakdown per empanada, assuming you make about 12-15 medium-sized empanadas from this recipe and opt for baking:

• Calories: 280-350 kcal (Frying will add approximately 50-100 calories per empanada due to oil absorption)
• Protein: 12-15g
• Fat: 15-20g (Saturated fat content will vary depending on the butter/oil used)
• Carbohydrates: 25-30g
• Fiber: 2-3g
• Sodium: 300-450mg (This can vary significantly based on the salt added and if using store-bought broth/dough)

Data Insight: Compared to many store-bought or restaurant empanadas, which can often exceed 400-500 calories and contain higher levels of sodium and unhealthy fats, this homemade . chicken empanada recipe offers a more controlled and potentially healthier option, especially when baked. You have complete control over the ingredients, allowing for adjustments to suit your dietary preferences.

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients used, portion sizes, and cooking methods.

Healthier Alternatives for the Chicken Empanada Recipe

Love the flavor of this . chicken empanada recipe but looking for ways to make it even more aligned with your health goals? Here are some fantastic, flavor-preserving modifications:

1. Leaner Protein:
   • Skinless Chicken Breast: Ensure you’re using skinless, boneless chicken breast and poach or bake it instead of using fattier cuts or rotisserie chicken (which can be higher in sodium and fat).
   • Ground Turkey: Substitute ground chicken with lean ground turkey (93% lean or higher) for a lower fat filling.
2. Whole Wheat Dough:
   • Homemade: Replace up to 50% of the all-purpose flour with whole wheat flour or white whole wheat flour in the homemade dough recipe. This boosts fiber content.
   • Store-Bought: Look for whole wheat empanada discs if available in your local store.
3. Reduce Fat in Dough:
   • Greek Yogurt/Lighter Butter: For homemade dough, you can experiment by replacing a small portion of the butter with plain Greek yogurt or using a light butter spread. This may alter the texture slightly but can reduce overall fat.
4. Boost Vegetables:
   • More Veggies: Increase the amount of bell peppers and onions. Add other finely chopped vegetables like carrots, celery, corn, peas, or spinach to the filling. This adds nutrients, fiber, and bulk, allowing you to use slightly less chicken.
5. Baking Over Frying:
   • Always Bake: As mentioned, baking significantly reduces the fat content compared to frying. To achieve extra crispiness when baking, you can lightly spray the empanadas with cooking oil before they go into the oven.
6. Lower Sodium:
   • Use Low-Sodium Broth: Opt for unsalted or low-sodium chicken broth.
   • Control Salt: Be mindful of the salt you add, and taste as you go. Rely more on herbs and spices for flavor.
   • Rinse Olives: If using olives, rinse them to remove excess brine and sodium.
7. Dairy-Free/Vegan Adaptation:
   • Dough: Use a high-quality vegan butter substitute and a plant-based milk (like unsweetened almond or soy milk) with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 mins) instead of the egg in the dough.
   • Filling: For a vegetarian/vegan version, replace chicken with crumbled firm tofu, lentils, black beans, or a medley of roasted vegetables and mushrooms. Use vegetable broth. Check out “Empanada filling ideas, Traditional empanada recipe, How to make empanadas” for plant-based inspiration too!
8. Gluten-Free Adaptation:
   • Dough: Use a good quality gluten-free all-purpose flour blend that includes xanthan gum (or add it if it doesn’t) for the homemade dough. Gluten-free empanada dough can be more delicate, so handle with care. Many stores also now carry gluten-free empanada discs.

By implementing these swaps, you can tailor this . chicken empanada recipe to various dietary needs without sacrificing the delicious core flavors.

Serving Suggestions

Serving your freshly made chicken empanadas is an event in itself! Here are some creative and appealing ways to present them, making your meal even more inviting and versatile:

1. The Classic Trio: Serve warm empanadas with small bowls of chimichurri sauce, a creamy salsa golf, and a zesty lime wedge on the side. This allows guests to customize their flavor experience. Personalized Tip: Arrange the empanadas on a rustic wooden board or a vibrant platter for an authentic feel.
2. Empanada Fiesta Platter: Create a colorful platter by surrounding the chicken empanadas with small bites like cherry tomatoes, olives, cheese cubes, and perhaps some mini skewers of pickled vegetables. This is perfect for parties and gatherings.
3. Lunchbox Heroes: Cooled empanadas make a fantastic and satisfying lunch. Pack them with a side of fresh fruit salad or a small container of light yogurt dip. Data Insight: Empanadas are inherently portable, making them a popular street food in many cultures and a great option for on-the-go meals.
4. Hearty Meal Combo: Pair two or three empanadas with a simple side salad dressed with a light vinaigrette, or a cup of warm soup (like a tomato or black bean soup) for a complete and comforting meal.
5. Brunch Surprise: Who says empanadas are only for lunch or dinner? Serve smaller-sized chicken empanadas as part of a brunch spread, perhaps alongside scrambled eggs or a fruit platter. The savory kick can be a delightful contrast to sweeter brunch items.
6. Dipping Sauce Bar: Offer a variety of dipping sauces beyond the classics. Think spicy Sriracha mayo, cooling cilantro-lime crema, or even a sweet chili sauce for a different flavor profile. This interactive element is always a crowd-pleaser.
7. Gourmet Garnish: Elevate the presentation by garnishing the serving platter with fresh herb sprigs (cilantro, parsley) and a light dusting of smoked paprika over the empanadas just before serving.

Remember, presentation can significantly enhance the dining experience. These suggestions aim to make your . chicken empanada recipe not just a dish, but a memorable culinary event.

Common Mistakes to Avoid

Even the best cooks can stumble. Here are some typical pitfalls when making chicken empanadas, along with insights on how to sidestep them for guaranteed success:

1. Using Hot or Wet Filling:
   • Mistake: Adding hot filling to the dough melts the butter, leading to a soggy crust. Excessively wet filling can make the dough difficult to seal and prone to tearing.
   • Solution: Always allow the chicken filling to cool completely before assembling. If your filling seems too wet, let it simmer uncovered for a few extra minutes to reduce, or even strain off some excess liquid before cooling. Experiential Advice: I’ve learned this the hard way! Patience in cooling the filling is non-negotiable for a crisp empanada.
2. Overworking the Dough:
   • Mistake: Overmixing or over-kneading the dough develops too much gluten, resulting in tough, chewy empanadas instead of tender, flaky ones.
   • Solution: Mix the dough ingredients until just combined. Handle it gently and as little as possible, especially when re-rolling scraps.
3. Rolling Dough Too Thick or Too Thin:
   • Mistake: Dough that’s too thick can be doughy and overshadow the filling. Dough that’s too thin can tear easily and might not hold the filling well.
   • Solution: Aim for a consistent thickness of about 1/8-inch. Use a rolling pin with guide rings if you have one, or just practice a gentle, even pressure.
4. Overfilling the Empanadas:
   • Mistake: It’s tempting to stuff them full, but overfilling makes it difficult to get a good seal and increases the likelihood of them bursting open during cooking.
   • Solution: Use a moderate amount of filling (1-2 tablespoons for a 4-5 inch disc). You want a good filling-to-dough ratio, not an explosion.
5. Not Sealing Edges Properly:
   • Mistake: If the edges aren’t sealed tightly, the filling can leak out during baking or frying, creating a mess and a less appealing empanada.
   • Solution: Moisten the edges with water or egg wash. Press firmly to seal, then crimp with a fork or use the repulgue technique for an extra secure closure. Data Insight: A proper seal is critical – studies on pastry mechanics show that a well-sealed edge prevents steam from escaping prematurely, allowing the filling to cook properly and the crust to puff.
6. Crowding the Pan (When Frying):
   • Mistake: Adding too many empanadas to the fryer at once significantly lowers the oil temperature. This leads to the empanadas absorbing more oil and becoming greasy rather than crispy.
   • Solution: Fry in small batches, allowing the oil temperature to recover between batches.
7. Incorrect Oil Temperature (When Frying):
   • Mistake: Oil that’s too cool results in greasy empanadas. Oil that’s too hot will burn the outside before the inside is heated through.
   • Solution: Use a cooking thermometer to maintain an oil temperature between 350-375°F (175-190°C).
8. Skipping the Egg Wash (When Baking):
   • Mistake: Forgoing the egg wash results in pale, matte-looking empanadas.
   • Solution: A simple egg wash (egg beaten with a little water or milk) brushed on before baking gives a beautiful golden-brown color and a slight sheen. It’s a small step with a big visual impact on your . chicken empanada recipe.

Avoiding these common errors will set you on the path to empanada perfection every time!

Storing Tips for the Recipe

Proper storage ensures your delicious chicken empanadas stay fresh, or that your prep work pays off. Here’s how to store them effectively:

Storing Cooked Empanadas:

• Refrigerating:
  • Allow cooked empanadas to cool completely to room temperature. This prevents condensation from making them soggy.
  • Store them in an airtight container in the refrigerator.
  • Baked Empanadas: Will keep for 3-4 days.
  • Fried Empanadas: Best eaten fresh, but can be stored for 1-2 days. They tend to lose their crispness more quickly.
  • Reheating: To reheat, place them on a baking sheet in an oven preheated to 350°F (175°C) for 10-15 minutes, or until warmed through and crisped up. Avoid microwaving if you want to maintain a crispy crust (microwaving tends to make them soft). An air fryer is also excellent for reheating.
• Freezing:
  • Best Method for Cooked Empanadas: Flash freeze them first. Place cooled, cooked empanadas in a single layer on a baking sheet and freeze until solid (about 1-2 hours).
  • Once solid, transfer them to a freezer-safe bag or airtight container. This prevents them from sticking together.
  • They can be frozen for up to 2-3 months.
  • Reheating from Frozen: You can reheat directly from frozen. Place on a baking sheet and bake in a preheated 375°F (190°C) oven for 20-30 minutes, or until heated through and crispy.

Storing Uncooked Empanadas (Best for Make-Ahead):

This is often the preferred method for making empanadas ahead of time, as they cook up fresher.

• Refrigerating Uncooked Assembled Empanadas:
  • Place assembled, uncooked empanadas in a single layer on a parchment-lined baking sheet. Cover tightly with plastic wrap.
  • They can be refrigerated for up to 24 hours before baking or frying. This is a great way to prep for a party the day before.
• Freezing Uncooked Assembled Empanadas:
  • Place assembled, uncooked empanadas in a single layer on a parchment-lined baking sheet.
  • Freeze until completely solid (about 2-3 hours).
  • Once frozen solid, transfer them to a freezer-safe bag or airtight container, placing parchment paper between layers if needed to prevent sticking.
  • They can be frozen for up to 3 months.
  • Cooking from Frozen: No need to thaw! You can bake or fry them directly from frozen. Add a few extra minutes to the cooking time. For baking, brush with egg wash just before putting them in the oven.

Storing Dough and Filling Separately:

• Empanada Dough: Homemade dough can be tightly wrapped in plastic wrap and refrigerated for up to 2 days, or frozen for up to 3 months. Thaw in the refrigerator before using.
• Chicken Filling: Cooled chicken filling can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. Thaw in the refrigerator before using.

Data Insight: Freezing uncooked empanadas often yields better results in terms of texture upon final cooking compared to freezing already cooked empanadas, especially for fried varieties. Proper storage for your . chicken empanada recipe components can be a game-changer for busy schedules.

Conclusion

And there you have it – your comprehensive guide to creating absolutely irresistible homemade chicken empanadas! We’ve journeyed from crafting the perfect flaky dough (or smartly opting for store-bought) to simmering a deeply flavorful chicken filling, and finally, assembling and cooking these golden pockets of joy to perfection. With our five clear steps, actionable tips, and insights into “Empanada filling ideas, Traditional empanada recipe, How to make empanadas” , you’re now fully equipped to master this beloved dish.

This . chicken empanada recipe isn’t just about following instructions; it’s about creating an experience, a taste of comfort and tradition, right in your own kitchen. Whether you bake them for a healthier treat or fry them for that ultimate crispy indulgence, these empanadas are sure to become a family favorite.

Now it’s your turn! I wholeheartedly encourage you to dive in and try this . chicken empanada recipe. Don’t be afraid to make it your own by experimenting with the filling or trying out different crimping techniques. Once you’ve savored your homemade creations, please come back and share your feedback in the comments below! Did you add a secret ingredient? Did you bake or fry? What dipping sauce did you pair them with? Your insights and experiences inspire our community of food lovers.

And if you’re hungry for more delicious adventures, why not explore our other globally-inspired recipes? Happy cooking, and enjoy every flavorful bite!

FAQs

Q1: Can I use store-bought empanada dough for this . chicken empanada recipe?
A: Absolutely! Using store-bought empanada discs is a fantastic time-saver and still yields delicious results. Look for them in the freezer section of most supermarkets, often labeled as “discos para empanadas.” Just thaw according to package directions before use.

Q2: What’s the best way to get a really flaky empanada crust?
A: The key to a flaky crust is cold ingredients, especially the butter and water, and not overworking the dough. When making homemade dough, ensure your butter is well-chilled and cut into the flour until you have pea-sized pieces. Chilling the dough before rolling and again after assembling can also help.

Q3: Can I make the chicken filling ahead of time?
A: Yes, making the chicken filling ahead of time is a great idea! Prepare the filling as directed, let it cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. This breaks up the prep work and allows the flavors to meld even further.

Q4: Baked vs. Fried Empanadas – which is better?
A: It depends on your preference! Baked empanadas are generally healthier as they use less oil, and cleanup is easier. They have a tender, slightly crisp crust. Fried empanadas offer an undeniably crispy, bubbly crust and a classic indulgent flavor. Both methods are delicious with this . chicken empanada recipe.

Q5: My empanadas keep bursting open when I cook them. What am I doing wrong?
A: This usually happens for a few reasons:
* Overfilling: Too much filling puts stress on the seal.
* Not Sealing Properly: Ensure you press the edges firmly together and consider using a fork crimp or repulgue for a secure seal. Moistening the edges with water or egg wash helps.
* Filling Too Hot/Wet: Hot filling creates steam that can burst the seams. Wet filling can make the dough weak.
* No Vent (for baking): While not always necessary for smaller empanadas, a tiny slit on top can allow steam to escape if you’re consistently having issues with bursting when baking.

Q6: What are some other popular “Empanada filling ideas, Traditional empanada recipe, How to make empanadas” ?
A: The possibilities are endless! Popular savory fillings include beef (picadillo), ham and cheese, spinach and ricotta, corn (humita), and various seafood options. Sweet empanadas are also common, filled with fruit preserves (like guava or quince), dulce de leche, or sweet potato.

Q7: How do I prevent my empanadas from getting soggy?
A: Ensure your filling is not too wet and is completely cool before assembling. If baking, make sure your oven is properly preheated. If frying, ensure the oil is at the correct temperature. When storing leftovers, reheat in an oven or air fryer rather than a microwave to restore crispness.

Q8: Can I make these chicken empanadas gluten-free?
A: Yes! You can use a good quality gluten-free all-purpose flour blend (with xanthan gum) to make the dough from scratch, or look for store-bought gluten-free empanada discs. The filling is naturally gluten-free, just ensure your chicken broth and other packaged ingredients are certified gluten-free.

Q9: What’s the best oil for frying empanadas?
A: Neutral-flavored oils with a high smoke point are best. Good choices include vegetable oil, canola oil, corn oil, or peanut oil.

Q10: How many empanadas does this . chicken empanada recipe make?
A: This recipe typically yields about 12-16 medium-sized empanadas, depending on the size of your dough circles (usually 4-5 inches in diameter). If you make them larger or smaller, the yield will vary.