Chicken empanadas are a beloved comfort food, originating from Spain but loved worldwide for their crisp pastry and savory fillings. If you've ever wanted to make the perfect chicken empanada at home, follow these comprehensive steps for a taste that transports you straight to Latin America or Spain, right from your kitchen.
1. Gather Your Ingredients
The foundation of any great empanada is the quality of the ingredients. Here’s what you’ll need:
- Dough: 3 cups all-purpose flour, 1⁄2 cup cold lard or butter (cut into pieces), 1⁄4 tsp salt, 1 egg, and about 1⁄2 cup cold water.
- Filling: 1 lb ground chicken, 1 onion finely chopped, 2 garlic cloves minced, 1 bell pepper diced, 1⁄4 cup chopped green onions, 2 tsp paprika, 1 tsp cumin, 1 tsp dried oregano, salt to taste, black pepper to taste, 1⁄4 cup raisins (optional), and 1⁄4 cup sliced green olives.
- Egg Wash: 1 egg yolk mixed with 1 tbsp water.
2. Prepare the Dough
- Mix the flour and salt in a large mixing bowl, then cut in the cold lard or butter until the mixture resembles coarse crumbs.
- Add the egg and slowly incorporate the water, mixing until the dough just comes together.
- Knead the dough on a floured surface until smooth, form it into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.
3. Make the Filling
- In a skillet, heat some oil over medium heat. Add onions and bell pepper, cooking until soft.
- Add garlic, green onions, and cook for another minute. Add the ground chicken, breaking it apart as it cooks.
- Stir in the spices, olives, and raisins if using. Cook until the chicken is done, then set aside to cool.
4. Assemble the Empanadas
- Divide the chilled dough into equal portions (depending on your preferred size).
- Roll each portion into a circle, ensuring it’s not too thick. Place a spoonful of filling onto one half of the circle, leaving space to seal the edges.
- Fold the dough over the filling to create a semi-circle, then press the edges to seal, using a fork to crimp them.
5. Baking or Frying
- Baking: Preheat oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper, brush with egg wash, and bake for 25-30 minutes or until golden brown.
- Frying: In a deep fryer or a pot filled with oil, heat oil to 350°F (175°C). Fry empanadas until golden brown on both sides, around 6-8 minutes in total. Remove and drain on paper towels.
🍽 Note: If baking, you might choose to sprinkle a bit of cheese on top before baking to create a delicious golden-brown finish with a cheesy topping.
🍳 Note: If frying, ensure the oil is at the right temperature. Too hot and the empanadas will burn outside while remaining uncooked inside.
Wrapping up our journey into the world of homemade chicken empanadas, we've covered how to create the perfect dough, concoct a flavorful filling, assemble, and cook these delectable treats. Whether you opt for the healthier baked version or the traditional deep-fried method, empanadas are sure to be a hit at your table. They are not just a dish; they are an experience, bringing the rich cultures of Spain and Latin America into your home. Remember, while these steps are a guide, the true magic happens when you add your personal touch, turning each bite into a celebration of flavors.
Can I use store-bought dough for empanadas?
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Yes, you can use store-bought empanada dough or puff pastry as an alternative. However, homemade dough often yields a better texture and taste.
What other fillings can I use?
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The possibilities are endless! Traditional fillings include beef with potatoes, cheese and ham, or even seafood. Vegetarians can try fillings like spinach, mushrooms, and cheese.
Can empanadas be made ahead of time?
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Absolutely. Empanadas can be assembled, frozen, and then baked or fried directly from the freezer. Add a few extra minutes to the cooking time to account for the frozen state.
What’s the best way to keep empanadas from opening during cooking?
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Ensure the edges are well-sealed. You can use a fork to crimp the edges, and chilling the assembled empanadas before cooking can help them hold their shape.
