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Baked Chicken Empanadas with Latin Soul

Baked Chicken Empanadas with Latin Soul for Comfort Eating

Baked Chicken Empanadas with Latin Soul offer comfort in flaky pastry wrapped around savory chicken, perfect for meal prep or last-minute snacks.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 empanadas
Course: Dinner
Cuisine: Latin American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour can substitute with half whole wheat flour for added texture
  • 1/2 tsp salt essential for enhancing flavor
  • 1/2 cup cold butter, diced ensure it's cold to prevent melting during mixing
  • 1 egg egg used for the egg wash
  • 1/2 cup cold water use cold water to maintain the integrity of the butter
  • 1 tsp white vinegar can be omitted if necessary
Filling
  • 2 cups cooked shredded chicken
  • 1 tbsp olive oil can be replaced with vegetable oil if preferred
  • 1/2 cup onion, chopped adds depth of flavor
  • 1/4 cup red bell pepper swap for green bell pepper if preferred
  • 2 cloves garlic minced or powdered can be used as a substitute
  • 1/2 tsp cumin can swap with chili powder for a different kick
  • 1/2 tsp smoked paprika regular paprika works as a substitute if necessary
  • 1/4 tsp oregano fresh herbs can substitute dried ones
  • salt and pepper adjust according to taste preferences
  • 1/4 cup tomato sauce ketchup is an alternative if needed
  • 1/4 cup chopped green olives optional

Equipment

  • Mixing bowl
  • skillet
  • Baking sheet
  • Pastry Cutter
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Preparation
  1. In a large mixing bowl, whisk together flour and salt until well combined. Cut in cold butter until the mixture resembles coarse crumbs.
  2. Mix together egg, cold water, and vinegar, then stir into the flour mixture until just combined. Knead gently, wrap in plastic, and refrigerate for 30 minutes.
Cooking Filling
  1. Heat olive oil in a skillet over medium heat. Add onion and red bell pepper, sauté for 5-6 minutes until soft.
  2. Stir in garlic, cumin, smoked paprika, and oregano, cooking for an additional minute. Incorporate tomato sauce and chicken; simmer until thickened. Allow filling to cool.
Shaping Empanadas
  1. Preheat oven to 375°F. Roll out chilled dough to about 1/8-inch thickness. Cut into circles.
  2. Place filling onto the center of each circle, fold to create a half-moon, and crimp edges to seal.
Baking Empanadas
  1. Line a baking sheet with parchment and transfer empanadas onto it. Brush with egg wash and bake for 25-30 minutes until golden brown.
  2. Allow to cool slightly on a wire rack before serving.

Nutrition

Serving: 1empanadaCalories: 250kcalCarbohydrates: 25gProtein: 15gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 400mgPotassium: 180mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1.5mg

Notes

These empanadas can be frozen for meal prep or served fresh; enjoy them with chimichurri or avocado salsa.

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