Why You’ll Love Baked Chicken Empanadas

These empanadas are a hit for so many reasons. Here’s why they’re a must-try:

• Flavorful Filling: A savory mix of chicken, spices, and veggies makes every bite delicious.

• Healthier Option: Baked, not fried, for a lighter twist on a classic.

• Perfect for Any Occasion: Great as an appetizer, snack, or main dish.

• Freezer-Friendly: Make ahead and freeze for quick meals later.

• Customizable: Adjust the spices or add different fillings to suit your taste.

How to Make Baked Chicken Empanadas

Follow this step-by-step guide to create empanadas that are crispy, golden, and bursting with flavor.

Ingredients You’ll Need

For the Filling:

• 2 cups cooked chicken, shredded or diced

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 bell pepper, finely chopped

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon chili powder

• ½ teaspoon dried oregano

• Salt and pepper, to taste

• ½ cup tomato sauce

• ¼ cup fresh cilantro, chopped (optional)

• ½ cup shredded cheese (cheddar, Monterey Jack, or mozzarella for extra creaminess)

For the Dough:

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• ½ cup unsalted butter, cold and cubed

• 1 egg

• ½ cup cold water

For the Egg Wash:

• 1 egg, beaten

• 1 tablespoon water

Step-by-Step Instructions

1. Prepare the Filling:

• Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and bell pepper, and sauté until softened, about 5 minutes.

• Stir in the cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cook for 1-2 minutes until fragrant.

• Add the cooked chicken and tomato sauce, stirring to combine. Cook for another 2-3 minutes, then remove from heat. Stir in the cilantro and shredded cheese (if using) and let the filling cool.

2. Make the Dough:

• In a large bowl, mix the flour and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.

• Beat the egg and mix it into the flour mixture. Gradually add the cold water, mixing until a dough forms.

• Knead lightly on a floured surface, shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. Assemble the Empanadas:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

• Roll out the dough on a floured surface to about ⅛-inch thickness. Cut out circles using a 4-5 inch cutter or a small bowl.

• Place a spoonful of the filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges together.

• Use a fork to crimp the edges for a decorative seal.

4. Bake the Empanadas:

• Place the empanadas on the prepared baking sheet.

• Brush each with the egg wash to give them a golden, crispy finish.

• Bake for 20-25 minutes, or until golden brown.

• Let cool slightly before serving.

Tips & Variations

• Add More Fillings: Try adding black beans, corn, or diced jalapeños for extra flavor.

• Dipping Sauces: Serve with sour cream, guacamole, or a spicy salsa for an extra kick.

• Make-Ahead: Freeze unbaked empanadas on a tray, then transfer to a zip-top bag. Bake from frozen, adding a few extra minutes.

Enjoy your delicious homemade baked chicken empanadas! 🍟