Homemade Chicken Empanadas Recipe
Introduction
Homemade chicken empanadas are a delicious and satisfying treat perfect for any meal or snack. With a tender, flavorful filling wrapped in a soft yet crisp dough, they are sure to please family and friends. This recipe guides you through making everything from scratch.
Ingredients
- 500 gram bread flour
- 250 gram water
- 40 gram olive oil
- 25 gram fresh yeast
- 1 tablespoon salt
- 1 boneless, skinless chicken breast
- 1 egg
- Tomato sauce, to taste
- Cayenne pepper, to taste
- Cooking oil, as needed
Instructions
- Step 1: In a large bowl, dissolve the fresh yeast in the water.
- Step 2: In another large bowl, sift the bread flour and make a crater in the center. Pour the yeast water into the crater and begin mixing. Once combined, add olive oil and continue mixing. Then add salt and mix thoroughly.
- Step 3: Turn the dough onto a flat surface and knead by hand for 10 minutes. Place the dough in a bowl, drizzle with olive oil, cover with a cloth, and let it rise for 1.5 hours.
- Step 4: Hardboil the egg, let it cool, and grate it.
- Step 5: Dice the chicken breast. Heat olive oil in a frying pan over medium heat.
- Step 6: Season the chicken with salt and add it to the pan. Stir in the grated egg and cayenne pepper. Add tomato sauce to taste, then cook until the mixture reduces and thickens.
- Step 7: Roll out a portion of the dough with a rolling pin.
- Step 8: Place some filling in the center of the rolled dough, careful not to overfill.
- Step 9: Brush the edges of the dough with water, fold over to enclose the filling, and press edges firmly. Use a fork to crimp the edges sealing completely.
- Step 10: Heat cooking oil in a frying pan. Fry empanadas until golden brown on both sides, then drain on paper towels to remove excess oil.
- Step 11: Serve warm and enjoy your homemade chicken empanadas!
Tips & Variations
- For a spicy kick, add a pinch of smoked paprika or chili flakes to the filling along with cayenne pepper.
- Substitute fresh yeast with instant yeast using about one-third less quantity.
- If you prefer baking over frying, brush empanadas with egg wash and bake at 200°C (400°F) for 20–25 minutes until golden.
Storage
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at medium heat to keep the crust crispy. Avoid microwaving if possible, as it may make the dough soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for the filling?
Yes, but make sure to fully thaw and pat dry the chicken before dicing and cooking to avoid excess moisture in the filling.
How do I know when the dough has risen enough?
The dough should roughly double in size and look puffed up. When gently pressed with a finger, the indentation should remain rather than springing back immediately.
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Homemade Chicken Empanadas Recipe
- Total Time: 1 hour 50 minutes
- Yield: 8–10 medium empanadas 1x
Description
These homemade chicken empanadas feature a tender, yeast-based dough filled with a flavorful mixture of diced chicken, grated hardboiled egg, cayenne pepper, and tomato sauce. Fried to golden perfection, these empanadas offer a crispy exterior with a juicy, spicy filling, making them a delicious savory snack or appetizer.
Ingredients
Scale
Dough
- 500 gram Bread Flour
- 250 gram Water
- 40 gram Olive Oil
- 25 gram Fresh Yeast
- 1 tablespoon Salt
Filling
- 1 Boneless, Skinless Chicken Breast
- 1 Egg
- Tomato Sauce, to taste
- Cayenne Pepper, to taste
- Salt, to taste
- Olive Oil, as needed for cooking
For Frying
- Cooking Oil, as needed
Instructions
- Prepare the dough: In a large bowl, dissolve 25 grams of fresh yeast in 250 grams of water to activate the yeast.
- Mix dough ingredients: In another large bowl, sift 500 grams of bread flour and create a crater in the center. Pour the yeast water into the crater and begin mixing. After initial mixing, add 40 grams of olive oil and continue blending. Finally, add 1 tablespoon of salt and mix thoroughly until combined.
- Knead and rise: Transfer the dough onto a flat surface and knead by hand for about 10 minutes until smooth and elastic. Place the dough back into the bowl, drizzle with a bit of olive oil, cover with a cloth, and let it rise for 1 hour and 30 minutes until doubled in size.
- Prepare the egg: Hard boil the egg, cool it, then grate it finely to incorporate into the filling.
- Make the filling: Dice the boneless, skinless chicken breast into small pieces. Heat olive oil in a frying pan over medium heat, season the chicken with salt, and cook until no longer pink.
- Combine filling ingredients: Add the grated hardboiled egg and cayenne pepper to taste into the pan with the chicken, mixing well. Pour in tomato sauce to taste and simmer gently, allowing it to reduce and thicken, forming a flavorful filling mixture.
- Roll out dough: Once risen, take portions of the dough and roll each out with a rolling pin on a floured surface into thin circles suitable for empanadas.
- Fill the empanadas: Place a generous spoonful of the chicken filling in the center of each dough circle, being careful not to overfill.
- Seal the empanadas: Brush the edges of the dough with water to act as glue, fold over the dough to create a half-moon shape, and press edges together. Use the tines of a fork to crimp and seal the edges completely to prevent filling leakage during frying.
- Fry the empanadas: Heat cooking oil in a frying pan over medium heat. Fry the sealed empanadas until golden brown on both sides, turning as needed. Remove and place on paper towels to absorb excess oil.
- Serve: Serve the empanadas hot as a delicious snack or meal accompaniment. Enjoy the crispy crust and savory chicken filling!
Notes
- Ensure the oil is sufficiently hot before frying to achieve a crispy texture without absorbing excess oil.
- The filling can be customized with additional spices or vegetables as desired for extra flavor and texture.
- Dough can be prepared in advance and refrigerated to rest longer for enhanced flavor.
- These empanadas are best enjoyed fresh but can be reheated in an oven for crispiness.
- If fresh yeast is unavailable, use active dry yeast, adjusting the quantity accordingly.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Latin American
Keywords: chicken empanadas, homemade empanadas, fried empanadas, savory pastry, Latin American snack
