Empanadas Recipe

Empanadas are a delicious staple in many Latin American countries, and now you can make them at home! With a flaky crust and savory filling, these pastry pockets are perfect for a snack or meal. This easy recipe combines the comfort of chicken, cheese, and onion in a crispy, golden package.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice-cold water
• 1/2 cup finely chopped onion
• 1/2 cup diced cooked chicken
• 1/2 cup shredded mozzarella cheese
• 1 egg, beaten

Instructions

In a large mixing bowl, combine the flour, salt, pepper, and paprika. Mix well until the spices are evenly distributed.

Add the cold butter to the flour mixture and use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse crumbs.

Gradually add the ice-cold water to the flour mixture, stirring with a fork until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.

Divide the dough into 5 equal pieces.

Roll out each piece into a thin circle, about 1/8 inch thick. In a separate bowl, mix together the chopped onion, diced chicken, and shredded mozzarella cheese.

Place a tablespoon of the chicken and cheese mixture onto one half of each dough circle.

Brush the edges with the beaten egg. Fold the other half of the dough circle over the filling to form a half-moon shape, pressing the edges together to seal.

Use a fork to crimp the edges.

Heat a large skillet over medium-high heat and cook the empanadas for 2-3 minutes on each side, until golden brown. Serve hot and enjoy!

Notes

Empanadas are best served warm, so plan accordingly if you’re making them ahead of time. If you find the dough too sticky, add a bit more flour, and if it’s too dry, add a bit more ice-cold water.

You can also customize the filling with your favorite ingredients, just be sure not to overfill.

To freeze, place the uncooked empanadas on a baking sheet lined with parchment paper, then transfer them to a freezer-safe bag or container for up to 3 months. When you’re ready to cook, simply thaw overnight in the fridge or at room temperature for a few hours.

These empanadas are perfect for parties, potlucks, or just a quick snack!

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 34g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 20g