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.

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

Find it online: https://www.heresyourdinner.com/shredded-chicken-empanadas-1-hr-30-mins/