Ingredients and Weight:
- 1 1/2 cups (180g) all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 1/4 cup (60ml) ice water
- 1 pound (450g) boneless, skinless chicken breasts
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- Vegetable oil, for greasing
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- To make the dough, combine the flour and salt in a large bowl. Add the butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
- Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough is chilling, prepare the chicken filling. Season the chicken breasts with salt and pepper, then cook them in a skillet over medium heat until cooked through. Remove from heat and shred the chicken.
- Heat a tablespoon of vegetable oil in the same skillet and sauté the onion, bell peppers, and garlic until softened. Stir in the cumin, chili powder, oregano, salt, and pepper. Cook for 1-2 minutes, then add the shredded chicken and stir to combine.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough to a thickness of 1/8-inch. Cut out circles of dough using a 4-inch (10cm) cutter.
- Place about 2 tablespoons of the chicken filling in the center of each circle of dough. Fold the dough over the filling and press the edges together to seal.
- Brush the empanadas with beaten egg and place them on a greased baking sheet.
- Bake for 20-25 minutes, or until golden brown and heated through.
Nutritional Information (per serving, 2 empanadas):
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 500mg
- Carbohydrates: 30g
- Dietary Fiber: 2g
- Protein: 20g
Dish Characteristics:
- Flaky, golden-brown crust
- Savory chicken filling with a blend of spices
- Perfect for appetizers, snacks, or as a main course
User Comments:
- "These empanadas were so delicious and easy to make. I loved the combination of flavors in the chicken filling." - Sarah
- "I'm not usually a fan of empanadas, but these were amazing! The crust was so flaky and the filling was so flavorful." - John
- "These empanadas were a hit at my party. Everyone loved them and they were gone in minutes." - Mary
Special Precautions and Tips:
- To make the empanadas ahead of time, bake them according to the instructions and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through.
- You can use any type of meat or vegetables you like for the filling.
- If you don't have a 4-inch cutter, you can use a glass or a cup to cut out the circles of dough.
- Be sure to seal the empanadas well so that they don't leak during baking.
