Shredded Chicken Empanadas (1 Hr, 30 Mins)

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Shredded chicken empanadas are a popular Latin American pastry that’s savory, filling, and versatile.

These hand-held treats are made with a flaky pastry dough, encasing a juicy and flavorful shredded chicken filling, seasoned with a blend of spices.

Perfect for parties, family dinners, or as a portable lunch, these empanadas can be baked or fried to golden perfection.

  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 15 empanadas 1x

Ingredients

Units Scale

For the dough:

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1 egg
  • 1/2 cup water

For the filling:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, shredded (rotisserie works great)
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1/2 cup chicken broth
  • 2 tablespoons tomato paste

For assembly and cooking:

  • 1 egg, beaten (for egg wash)
  • Oil for frying (if frying)

Instructions

  1. Prepare the dough (20 minutes): In a large bowl, combine flour and salt. Cut in the butter using a pastry blender or two knives until the mixture resembles coarse crumbs. Mix the egg with water and gradually add to the flour mixture, stirring until a dough forms. Knead briefly until smooth, then cover and let rest for about 30 minutes.
  2. Make the filling (15 minutes): Heat olive oil in a skillet over medium heat. Add onion and garlic, and sauté until soft. Stir in the shredded chicken, cumin, paprika, oregano, salt, and pepper. Mix chicken broth and tomato paste together and pour over the chicken. Cook until the mixture is thickened, about 10 minutes. Let it cool before assembling.
  3. Assemble the empanadas (20 minutes): Roll out the dough on a floured surface to about 1/8-inch thickness. Cut out round disc shapes using a large cookie cutter or a cup. Spoon a small amount of the chicken mixture onto the center of each disc. Fold the dough over to enclose the filling, forming a half-moon shape. Seal edges by pressing with a fork.
  4. Cook the empanadas (30 minutes):
    • To bake: Preheat the oven to 400°F (200°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake for 20-25 minutes until golden.
    • To fry: Heat oil in a deep fryer or a deep skillet to 350°F (175°C). Fry the empanadas in batches until golden brown, about 3-5 minutes. Drain on paper towels.
  5. Serve (5 minutes): Serve hot with your choice of dipping sauce, such as salsa, guacamole, or sour cream.

Notes

Shredded chicken empanadas are a delightful treat that can be customized to your taste preferences.

Feel free to add other ingredients like bell peppers, olives, or raisins to the filling for added flavor and texture.

Enjoy these empanadas fresh and warm for the best taste and texture!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 empanada
  • Calories: 220
  • Sugar: 1g
  • Sodium: 150mg
  • Fat: 10g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 10g
  • Cholesterol: 50mg

Pair this with...

Black Bean and Corn Salad

Start by draining and rinsing a can of black beans, then combine it with a cup of sweet corn (frozen and thawed works great, or fresh off the cob). Dice up a ripe tomato, a red pepper, and a red onion for some juicy crunch. For that herbal freshness, chop up a handful of cilantro and toss it in. Mix everything in a large bowl and give it a good stir. For dressing, squeeze the juice of one lime, drizzle a bit of olive oil, and season with salt and pepper. Mix it all up, and voila!

Fresh Mixed Greens Salad

Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

Jalapeño Corn Muffins

Begin by warming your oven and lining a muffin tin with paper liners. In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, and a pinch of salt. In a separate bowl, whisk together melted butter, milk, and an egg. Merge the wet and dry ingredients, mixing just until they become friends. Now, fold in some finely diced jalapeños (adjusting the amount based on your heat preference) and perhaps a handful of grated cheddar cheese for added richness. Spoon this vibrant batter into the muffin cups, filling each about two-thirds full. Into the oven they go! Bake until they rise proudly and sport a golden crown. Let them cool slightly, then dive in.

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