Authentic Chicken Empanadas Recipe

Flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavors in both the dough and the filling.

Butter: Adds richness and flakiness to the dough.

Water: Helps bring the dough together.

Olive oil: Used for sautéing the onion and garlic.

Onion: Adds a sweet and savory base flavor to the filling.

Garlic: Provides a pungent and aromatic flavor to the filling.

Chicken breast: The main protein for the filling, cooked and shredded.

Ground cumin: Adds a warm, earthy flavor to the filling.

Paprika: Provides a mild, smoky flavor and a hint of color.

Chicken broth: Adds moisture and depth of flavor to the filling.

Green olives: Adds a briny, tangy flavor to the filling.

Egg: Used for the egg wash to give the empanadas a golden brown finish.

When making the dough for the empanadas, ensure that the butter is very cold and cut into small cubes. This helps create a flaky texture. Use a pastry cutter or your fingers to mix the butter into the flour until the mixture resembles coarse crumbs. Gradually add the cold water and mix just until the dough comes together. Overworking the dough can result in a tough texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the empanadas slightly healthier.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• cold butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor and texture.

• cold water - Substitute with cold milk: Cold milk can add a bit more richness to the dough.

• olive oil - Substitute with vegetable oil: Vegetable oil can be used if olive oil is unavailable, though it may lack the distinct flavor of olive oil.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic provides a more robust flavor.

• chicken breast - Substitute with turkey breast: Turkey breast is a lean protein that can be used similarly to chicken breast.

• ground cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor profile to cumin.

• paprika - Substitute with chili powder: Chili powder can add a bit more heat and complexity compared to paprika.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to make the recipe vegetarian-friendly.

• green olives - Substitute with kalamata olives: Kalamata olives provide a more intense flavor and a different texture.

• egg - Substitute with milk: Milk can be used for the egg wash to provide a similar browning effect on the empanadas.

• Allow the empanadas to cool completely after baking. This prevents condensation, which can make the pastry soggy.

• For short-term storage, place the cooled empanadas in an airtight container. Store them in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.

• For freezing, arrange the cooled empanadas in a single layer on a baking sheet. Freeze until solid, about 2 hours. This prevents them from sticking together.

• Once frozen, transfer the empanadas to a freezer-safe bag or container. Label with the date and contents. They can be stored in the freezer for up to 3 months.

• To reheat frozen empanadas, preheat the oven to 375°F (190°C). Place the frozen empanadas on a baking sheet and bake for 25-30 minutes, or until heated through and golden brown.

• For a quicker reheating option, use a microwave. Place the frozen empanadas on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 2-3 minutes, then finish in a preheated oven for 5-10 minutes to restore crispiness.

• If you prefer to freeze the empanadas before baking, follow the same initial freezing steps. When ready to bake, preheat the oven to 375°F (190°C) and bake the frozen empanadas for 30-35 minutes, or until golden brown and cooked through.

• For added flavor, brush the empanadas with an extra layer of egg wash before reheating or baking from frozen. This will enhance the golden color and give a slight sheen to the pastry.

• To maintain the best texture, avoid reheating empanadas in a microwave alone, as this can make the pastry chewy. Always finish in the oven for optimal results.

• Oven Method: Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until the empanadas are warmed through. This method ensures the crust remains crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the empanadas in a single layer in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure they are not overcooking. This method gives a quick and crispy result.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the empanadas in the skillet and cover with a lid. Heat for about 3-4 minutes on each side or until they are warmed through and the crust is crispy. This method is great for maintaining the texture of the dough.

• Microwave Method: Place the empanadas on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Heat on medium power for 1-2 minutes, checking halfway through. This method is the quickest but may result in a softer crust.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the empanadas on the toaster oven tray. Heat for about 10 minutes or until they are warmed through and the crust is crispy. This method is convenient and effective for small batches.

• Oven: Used to bake the empanadas until they are golden brown and cooked through.

• Mixing bowl: Used to combine the flour, salt, and butter to form the dough.

• Plastic wrap: Used to wrap the dough and refrigerate it for 30 minutes.

• Pan: Used to sauté the onion and garlic and cook the chicken filling.

• Spatula: Used to stir the ingredients in the pan.

• Rolling pin: Used to roll out the dough on a floured surface.

• Round cutter: Used to cut the dough into circles.

• Fork: Used to seal the edges of the empanadas.

• Baking sheet: Used to place the empanadas on for baking.

• Pastry brush: Used to brush the empanadas with the beaten egg for the egg wash.

Prepare the filling: Make the chicken filling a day ahead and store it in the fridge. This allows the flavors to meld and saves time on the day of preparation.

Use a food processor: Quickly mix the dough by pulsing the flour, salt, and butter in a food processor. This speeds up the process and ensures a crumbly texture.

Pre-cut dough circles: Use a large cookie cutter or a glass to pre-cut the dough circles before adding the filling. This ensures uniform size and speeds up assembly.

Batch baking: Bake multiple empanadas at once by using multiple baking sheets. This reduces overall cooking time.