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Come along as I whip up these crispy, golden chicken empanadas, where buttery crust wraps around juicy shredded chicken mixed with flavorful veggies. This dish turns everyday ingredients into portable pockets of deliciousness that'll bring Latin American warmth straight to your table.
I've tweaked this dish for years, and now these empanadas show up at everything from big family parties to quiet nights in. Everyone always asks how something so simple can taste this amazing.
Key Ingredients Breakdown
- Chicken breast: Go for just-cooked or grab a rotisserie chicken to save time
- Bell peppers: Use different colors for better looks and sweeter taste
- Fresh garlic: Don't skimp here for real flavor; jarred stuff just isn't the same
- Empanada dough: The ready-made kind works perfectly fine
- Tomato paste: Gives that deep color and packs in flavor
- Fresh cilantro: Adds that fresh pop to your filling
- Chicken bouillon: Brings extra richness to everything
Simple Cooking Instructions
- Getting The Filling Ready:
- Warm oil till it looks wavy, cook veggies till soft without browning them, toss in spices last so they don't burn, stir till they smell amazing and turn golden, cool a bit before using.
- Adding The Chicken:
- Pull apart chicken while it's still warm, mix it with your cooked veggies, sprinkle in seasonings bit by bit, give it a taste and fix if needed, let everything cool down completely.
- Putting Them Together:
- Handle just one dough circle at a time, keep the rest covered so they stay moist, drop filling slightly off-center, leave room around edges for closing, brush the edges with beaten egg.
- Closing Them Up:
- Fold dough halfway over your filling, push out air pockets carefully, press edges with a fork, make sure they're sealed tight, move to your baking tray.
- Cooking In The Oven:
- Paint with egg wash, poke a tiny hole on top, turn the pan around midway, look for that nice golden color, cool a little before eating.
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I learned to make these from my neighbor's grandma from Argentina, who taught me that taking your time leads to the best results.
Perfecting Your Filling
Getting the right filling texture makes all the difference. Through tons of practice, I've found you need to cook off extra moisture until it's just damp enough. This stops soggy bottoms but keeps everything tasty. Watch for when the mix sticks together if you press it with a spoon but isn't dry at all.
Prep-Ahead Tricks
These little pockets are perfect for making ahead. I often get the filling done on Sunday, then put them together and bake them throughout the week. The filling actually tastes better after sitting in the fridge overnight as all the flavors mix together.
Keeping Them Fresh
When I freeze unbaked empanadas, I lay them out on a paper-lined tray until they're totally frozen, then toss them in freezer bags. This way they don't stick together and you can grab just one or two when needed.
Mix It Up Options
I've tried lots of different add-ins over time. Throwing in some corn adds sweetness, while chunks of potato make them more filling. My kids always beg for the version with cheese inside, which gets all melty and gooey during baking.
Ways To Serve
Though they taste great by themselves, I love putting out different dips with these empanadas. A quick sour cream mixed with lime and cilantro or a green chimichurri sauce makes them fancy enough for company.
Watch Your Dough
Keeping your dough at the right temperature really matters. I store the rounds in the fridge while working and only take out what I'm using right then. This stops them from getting too soft and tricky to handle.
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These chicken empanadas aren't just food in my house - they're how we celebrate being together. You can serve them as starters or the main meal, and they always wow everyone. That mix of flaky outside and savory inside creates something special that folks can't get enough of.
Frequently Asked Questions
- → Can I prep these pockets beforehand?
- Sure thing, you can make them and keep them in the fridge up to a day before baking, or freeze them for up to 3 months.
- → Is store-bought rotisserie chicken okay to use?
- Absolutely, grabbing a rotisserie chicken saves you tons of time. Just pull it apart into small pieces.
- → What's the point of the egg coating?
- The egg wash gives you that pretty golden color and helps stick the edges together when you fold them.
- → Could I fry them instead of using the oven?
- You bet. Just heat oil to 350°F and cook them about 3-4 minutes on each side until they turn golden.
- → What goes well on the side?
- They taste amazing with chimichurri, fresh salsa, or a dollop of sour cream for dipping.