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Come along as I whip up these crispy, golden chicken empanadas, where buttery, flaky crust hugs a mix of juicy shredded chicken and tasty veggies. This dish turns everyday ingredients into handy little pockets of deliciousness that'll bring Latin American comfort straight to your table.
I've tweaked this recipe for years, and now these empanadas show up at everything from big family parties to quiet dinners at home. Everyone always wonders how something this simple can taste so darn good.
Key Ingredients Breakdown
- Chicken breast: Try rotisserie chicken for a quick shortcut
- Bell peppers: Go for different colors to make it pretty and sweet
- Fresh garlic: Don't skimp here - the jarred stuff just isn't the same
- Empanada dough: The pre-made kind works perfectly and saves hours
- Tomato paste: Gives a nice deep color and packs tons of flavor
- Fresh cilantro: Adds that fresh pop to every bite
- Chicken bouillon: Brings extra chicken-y goodness to the mix
Easy-to-Follow Cooking Steps
- Getting The Filling Ready:
- Warm oil till it's hot, cook veggies till soft but not browned, throw in garlic and spices last so they don't burn, cook till you can smell all that goodness, then let it cool a bit before using.
- Mixing In The Chicken:
- Pull chicken apart 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 completely.
- Putting Them Together:
- Handle just one piece of dough at a time, keep the rest covered so they stay moist, put filling toward one side, leave space around the edge for sealing, brush edges with beaten egg.
- Getting A Good Seal:
- Fold dough over the filling, push out air bubbles gently, press edges with a fork, make sure they're fully sealed, place on your baking sheet.
- Cooking Them Up:
- Brush tops with egg wash, poke a tiny hole in each one, turn the pan around halfway through cooking, look for nice golden color, cool a few minutes before eating.
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My neighbor's grandma from Argentina taught me these empanadas, showing me that taking your time leads to the best results.
Perfect Filling Tips
The real trick to amazing empanadas is getting the filling just right. After making batch after batch, I've learned you need to cook off extra liquid until it's moist but not wet. This stops soggy bottoms but keeps everything tasty. I watch for when the mix stays together if I press it with a spoon.
Prep Ahead Ideas
These little pockets are fantastic for planning ahead. I often mix up the filling on weekends, 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 get to know each other.
How To Store Them
When I freeze unbaked empanadas, I lay them out on a baking sheet with parchment until they're solid, then toss them in freezer bags. This way they don't stick together, and I can grab just a couple whenever I want.
Fun Ways To Switch It Up
Over the years, I've tried throwing in different stuff. Adding some corn makes them sweeter, while chunks of potato make them more filling. My kids go crazy for the ones with a bit of cheese inside that gets all melty during baking.
What To Serve With Them
Though these taste great on their own, I love setting out some dipping sauces. A quick mix of cilantro, lime and sour cream or a simple chimichurri makes them fancy enough for company.
Keeping Dough Just Right
Getting the dough temperature right makes all the difference. I keep the rounds in the fridge while working and only pull out what I'm using right now. This stops them from getting too soft and floppy.
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These chicken empanadas aren't just food in my house - they bring folks together. Whether I'm serving them as starters or the main event, everyone loves them. That mix of crispy outside and savory inside makes something really special that has everyone reaching for seconds.
Frequently Asked Questions
- → Can I prep these ahead of time?
- Absolutely! Keep them in the fridge for up to a day or freeze for three months before baking.
- → Is rotisserie chicken okay to use?
- Totally! Just shred it finely, and you're good to go.
- → What’s the purpose of egg wash?
- It helps the edges stick together and gives the crust that crispy golden look.
- → Can I fry these instead of baking?
- Sure! Fry them in hot oil (350°F) for about 3 minutes on each side until perfectly browned.
- → What dips go well with these?
- Try them with tangy chimichurri, fresh salsa, or creamy sour cream.