Golden Chicken Empanadas: Leak-Proof Recipe!

Is there anything more disappointing than biting into a freshly baked empanada only to have the filling squirt out all over the place? I’ve been there, more times than I care to admit! But after much experimentation (and a few messy baking sheets), I’ve finally perfected a recipe for Golden Chicken Empanadas that are not only incredibly delicious but also practically leak-proof. Get ready to enjoy savory, perfectly sealed empanadas every single time!

Why You’ll Love These Golden Chicken Empanadas

These aren’t your average empanadas! Here’s why you’ll fall in love with this recipe:

• No More Leaks: The secret’s in the sealing technique!
• Golden, Crispy Crust: Baked to perfection for a satisfying crunch.
• Savory Chicken Filling: A flavorful blend of chicken, veggies, and spices.
• Easy to Customize: Adjust the spice level to your liking.
• Perfect for Any Occasion: From weeknight dinners to parties.

Gathering Your Ingredients for Golden Chicken Empanadas

Before we dive into the cooking process, let’s talk about the ingredients that will make these empanadas sing! The heart of these empanadas lies in the balance of a flaky, buttery crust and a savory, well-seasoned chicken filling. We’re aiming for a warm, comforting flavor profile with a hint of spice that’s easily customizable to your preference.

For the Empanada Dough:

• 2 cups all-purpose flour: This forms the base of our dough, providing structure and stability.
• 1 teaspoon salt: Enhances the flavor of the dough and balances the sweetness of the filling.
• 1/2 cup (1 stick) cold unsalted butter, cubed: The key to a flaky crust! Cold butter creates pockets of steam as it bakes, resulting in layers of deliciousness. Make sure your butter is very cold.
• 1/2 cup ice water: The cold temperature of the water is crucial for preventing the gluten in the flour from developing too much, which would result in a tough crust.
• 1 tablespoon apple cider vinegar: This tenderizes the dough and adds a subtle tang that complements the other flavors.

For the Savory Chicken Filling:

• 2 cups cooked shredded chicken: Use leftover roasted chicken, rotisserie chicken, or even poached chicken – whatever is most convenient!
• 1/2 cup diced onion: Adds a foundational savory flavor to the filling.
• 1 red bell pepper, diced: Provides sweetness and a vibrant color.
• 1 jalapeno pepper, finely minced (optional): For a touch of heat! Feel free to omit or reduce the amount if you prefer a milder flavor.
• 1 teaspoon chili powder: Adds warmth and depth of flavor.
• 1/2 teaspoon cumin: Contributes an earthy, smoky note.
• 1/4 teaspoon garlic powder: Enhances the savory flavor.
• 1/4 teaspoon smoked paprika: Adds a delicious smoky flavor.
• 1/4 cup chicken broth: Helps to bind the filling together and keep it moist.

For the Finishing Touch:

• 1 egg, beaten, for egg wash: The egg wash gives the empanadas a beautiful golden-brown color and a glossy finish.

Crafting Your Golden Chicken Empanadas: Step-by-Step

Now for the fun part! Don’t be intimidated by the process. I’ll walk you through each step to ensure empanada success. The most important part is to read through these instructions before you start to avoid unwanted stops and start with making your dough so it has time to chill.

1. Prepare the Dough: A Foundation for Flakiness

   In a large bowl, whisk together the all-purpose flour and salt. This ensures that the salt is evenly distributed throughout the dough. Next, cut in the cold, cubed unsalted butter using a pastry blender or your fingers. The goal is to break the butter down into small pieces, resembling coarse crumbs. This is crucial for creating those flaky layers we all crave!

   Gradually add the ice water and apple cider vinegar, mixing until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax, making the dough easier to roll out and handle. It also helps to firm up the butter, which contributes to flakiness.

2. Make the Filling: A Symphony of Savory Flavors

   While the dough is chilling, let’s prepare the chicken filling. In a large skillet over medium heat, saute the diced onion and bell pepper until they soften and become fragrant, about 5 minutes. This step releases their natural sweetness and creates a flavorful base for the filling.

   If you’re using jalapeno, add it to the skillet and cook for another minute, releasing its spicy aroma. Stir in the cooked shredded chicken, chili powder, cumin, garlic powder, and smoked paprika. Cook until the filling is heated through, about 5 minutes, allowing the flavors to meld together beautifully. Finally, add the chicken broth and cook until the liquid is absorbed, ensuring that the filling is not too wet. Allow the filling to cool slightly before assembling the empanadas.

3. Assemble the Empanadas: The Art of Shaping Perfection

   Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This will prevent the empanadas from sticking and make cleanup a breeze.

   On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cookie cutter or a bowl (about 4-5 inches in diameter) to cut out circles. Gather the dough scraps, reroll them, and cut out more circles until you’ve used all of the dough.

4. Fill and Seal: The Key to Leak-Proof Empanadas!

   Place about 2-3 tablespoons of the chicken filling in the center of each dough circle. Now, this is where the magic happens! Lightly brush the edge of half of the dough circle with the beaten egg wash. This will act as a glue, ensuring a tight seal.

   Fold the dough over to form a half-moon shape. Press the edges firmly to seal, squeezing out any excess air. You can also use a fork to crimp the edges for a decorative and extra-secure seal. This is what keeps the juices in, preventing those dreaded leaks!

5. Bake: Achieving Golden Perfection

   Place the assembled empanadas on the prepared baking sheet. Brush the tops with the remaining egg wash, which will give them a beautiful golden-brown color. Bake for 20-25 minutes, or until the empanadas are golden brown and the crust is crispy. Let cool slightly before serving.

Tips for Perfect Golden Chicken Empanadas Every Time

Want to take your empanada game to the next level? Here are a few pro tips to ensure success:

• Keep the Dough Cold: Working with cold dough is essential for a flaky crust. If the dough becomes too warm, the butter will melt, resulting in a tough empanada.
• Don’t Overfill: Overfilling the empanadas can cause them to burst open during baking. Stick to the recommended 2-3 tablespoons of filling per empanada.
• Seal Tightly: A well-sealed empanada is a happy empanada! Make sure to press the edges firmly to prevent leaks. The fork crimping technique is especially helpful.
• Experiment with Spices: Feel free to adjust the spices in the filling to your liking. Add a pinch of cayenne pepper for extra heat, or a teaspoon of smoked paprika for a deeper smoky flavor.
• Make Ahead: Empanadas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Simply add a few extra minutes to the baking time.

What to Serve With Golden Chicken Empanadas

These Golden Chicken Empanadas are delicious on their own, but they’re even better when paired with the right accompaniments. Consider serving them with a side of creamy spiced potatoes for a comforting meal. Alternatively, a fresh and vibrant salad can provide a lovely contrast to the richness of the empanadas. For a complete meal, why not try them with some golden rice pilaf?

Your Golden Chicken Empanadas Questions Answered (FAQ)

Can I use a different type of flour?

While all-purpose flour is the preferred choice for this recipe, you can experiment with other types of flour. For a slightly denser and more nutritious empanada, try using whole wheat flour. You might also like to check out our detailed guide on substituting flours for more information.

Can I make these empanadas ahead of time?

Yes, you can absolutely make these empanadas ahead of time! Assemble them completely, then store them in an airtight container in the refrigerator for up to 24 hours before baking. When you’re ready to bake, simply add a few extra minutes to the baking time.

Can I freeze these empanadas?

Yes, these empanadas freeze beautifully! To freeze, place the assembled empanadas on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container and store for up to 2 months. When ready to bake, bake from frozen, adding about 5-10 minutes to the baking time. You may want to check the internal temperature after the cooking time using a kitchen thermometer.

Can I use store-bought dough?

While homemade dough is always best, you can definitely use store-bought pie crust or empanada dough to save time. Just make sure to follow the package instructions for thawing and rolling out the dough.

Enjoy Your Homemade Golden Chicken Empanadas!

There you have it – a foolproof recipe for Golden Chicken Empanadas that are guaranteed to be leak-proof and absolutely delicious! This recipe is a fantastic way to use up leftover chicken, and the savory filling is sure to please everyone. So gather your ingredients, put on your apron, and get ready to enjoy a batch of these golden-brown beauties. Don’t forget to leave a comment and let me know how they turned out!