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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 seasoned 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 get-togethers to quiet dinners at home. Everyone always wonders how something this simple can taste so darn good.
Key Ingredients Breakdown
- Chicken breast: Try fresh cooked or grab a rotisserie chicken to save time
- Bell peppers: Throw in different colors for eye-catching looks and sweetness
- Fresh garlic: Don't skip this for real flavor, the jarred stuff just isn't the same
- Empanada dough: The ready-made kind works perfectly and cuts your work in half
- Tomato paste: Gives you that deep color and packed flavor punch
- Fresh cilantro: Adds that fresh pop to your filling
- Chicken bouillon: Brings extra savory goodness throughout
Simple Cooking Instructions
- Get The Filling Ready:
- Warm oil till it's hot, cook your veggies till they're soft but not browned, throw in your spices at the end so they don't burn, stir until everything smells amazing, let it cool down a bit before moving on.
- Mix In The Chicken:
- Pull chicken apart while it's still warm, mix it with your cooked veggies, add your seasonings little by little, taste and fix the flavor, cool it all the way down.
- Put 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 empty space around the edges, brush the borders with beaten egg.
- Close Them Up:
- Fold the dough over your filling, push out air bubbles carefully, press edges with a fork, make sure they're closed tight, put them on your baking tray.
- Cook Them Up:
- Brush with egg wash, poke a tiny hole on top, turn the pan around halfway through, look for nice golden color, cool a few minutes before eating.
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I learned to make these from my next-door neighbor's grandma from Argentina, who always said taking your time with food leads to the best results.
Perfect Filling Tricks
Getting the filling just right makes all the difference. After making tons of batches, I've figured out you need to cook off enough liquid so it's moist but not runny. This stops the bottom from getting soggy. I watch for when the mix sticks together if I press it with a spoon but still looks juicy.
Prep Ahead Ideas
These little pockets are awesome for planning ahead. I often cook the filling on the weekend, 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 uncooked empanadas, I lay them out on baking paper until they're solid, then toss them in freezer bags. This way they won't stick together and you can grab just one or two whenever you want.
Fun Twists To Try
I've played around with lots of add-ins over time. Throwing in some corn adds a nice sweetness, while chunks of potato make them more filling. My kids go crazy for the version with cheese inside that gets all melty during baking.
Ways To Serve 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.
Dough Handling Tips
Keeping the dough at the right temperature is super important. 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 floppy.
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These chicken empanadas have grown into something bigger than just food in my kitchen. They bring folks together. Whether I'm serving them as starters or the main meal, everyone loves them. That mix of flaky outside and tasty filling creates something special that makes people always ask for seconds.
Common Questions
- → Can I prepare these pockets beforehand?
- You bet. Make them and keep in the fridge up to a day before baking, or stick them in the freezer for up to 3 months.
- → Is store-bought rotisserie chicken okay to use?
- Absolutely. Grabbing a rotisserie chicken cuts down your prep time a ton. Just pull it apart well.
- → What's the point of the egg wash?
- The egg wash gives you that nice golden finish and helps stick the edges together when you fold them.
- → Could I fry them instead of using the oven?
- Sure thing. 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.