How to Make Chicken Empanadas?

How to Make Chicken Empanadas? Delicious Comfort Food, Simplified

Chicken empanadas are made by encasing a savory, spiced chicken filling within a flaky, pastry crust, then baking or frying to golden perfection; this article provides a comprehensive guide to creating delicious, homemade empanadas, focusing on a simplified process without compromising on flavor.

A Taste of Tradition: Empanadas Around the World

Empanadas, those delightful pockets of flavor, transcend geographical boundaries. While often associated with Latin American cuisine, the concept of wrapping a savory filling in dough exists in cultures worldwide. From the Cornish pasty in England to the samosas of India, these hand-held pies offer a comforting and convenient meal. The Latin American empanada, however, boasts a rich tapestry of variations, each region contributing its unique twist on the filling and crust. Chicken, beef, pork, cheese, and vegetables all find their place within the empanada’s embrace, making it a versatile and adaptable dish.

The Allure of Chicken Empanadas: Why Make Them at Home?

Why embark on the journey of making chicken empanadas at home when they’re readily available at many restaurants and bakeries? The answer lies in the control you gain over the ingredients and the satisfaction of creating something truly special. Homemade empanadas allow you to:

• Customize the filling: Tailor the spice level, vegetable additions, and even the type of chicken used to perfectly suit your taste.
• Control the ingredients: Opt for organic, locally sourced ingredients for a healthier and more sustainable option.
• Create a healthier version: By using whole wheat flour in the crust and baking instead of frying, you can significantly reduce the fat content.
• Bond with family and friends: Empanada-making can be a fun and collaborative activity, perfect for gatherings and celebrations.
• Save money: Making empanadas at home is often more cost-effective than purchasing them.

Mastering the Empanada: A Step-by-Step Guide

The process of making chicken empanadas can be broken down into two main components: preparing the filling and creating the dough. Here’s a detailed guide to walk you through each step:

Part 1: Preparing the Chicken Filling

1. Cook the Chicken: Poach, bake, or shred pre-cooked chicken (about 2 cups shredded). Poaching yields moist chicken and requires simmering chicken breasts in water until cooked through (about 20 minutes).
2. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add diced onion, bell pepper (any color), and garlic. Cook until softened (about 5 minutes).
3. Add Spices: Stir in ground cumin, chili powder, smoked paprika, oregano, and a pinch of salt and pepper. Cook for 1 minute to bloom the spices.
4. Combine Ingredients: Add the shredded chicken, diced tomatoes (canned or fresh), olives (optional), and raisins (optional). Stir well to combine.
5. Simmer and Thicken: Reduce heat to low and simmer for 10-15 minutes, allowing the flavors to meld and the mixture to thicken. Add a tablespoon of cornstarch mixed with a tablespoon of water to thicken if necessary.
6. Cool Completely: This is crucial! A warm filling will melt the butter in your dough and result in a tough crust.

Part 2: Crafting the Empanada Dough

You can use store-bought empanada dough, but homemade is much tastier.

1. Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour (or a blend of all-purpose and whole wheat), salt, and baking powder.
2. Cut in the Fat: Cut in cold butter (or shortening or lard) using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The colder the butter, the flakier the crust.
3. Add Liquid: Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4. Form and Chill: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and prevents a tough crust.

Part 3: Assembling and Cooking the Empanadas

1. Roll Out the Dough: On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
2. Cut Circles: Use a cookie cutter or a bowl (about 4-5 inches in diameter) to cut out circles of dough.
3. Fill and Seal: Place a spoonful of the cooled chicken filling in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
4. Bake or Fry:
   • Baking: Preheat oven to 375°F (190°C). Place empanadas on a baking sheet lined with parchment paper. Brush with egg wash (egg beaten with a little water) for a golden brown finish. Bake for 20-25 minutes, or until golden brown.
   • Frying: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry empanadas in batches until golden brown and cooked through (about 3-5 minutes per side). Drain on paper towels.

The Empanada Equation: Ingredient Substitutions and Variations

Common Empanada Pitfalls (and How to Avoid Them)

• Warm Filling: Always ensure the filling is completely cooled before assembling the empanadas. Warm filling will melt the butter in the dough, resulting in a tough crust.
• Overmixing the Dough: Overmixing develops the gluten in the flour, leading to a tough and chewy crust. Mix only until the dough just comes together.
• Not Chilling the Dough: Chilling allows the gluten to relax and prevents shrinkage during baking.
• Insufficiently Sealing the Edges: This will cause the filling to leak out during cooking. Crimp the edges tightly with a fork.
• Overcrowding the Baking Sheet/Fryer: Overcrowding will lower the temperature and result in unevenly cooked empanadas.

Frequently Asked Questions (FAQs)

Can I use store-bought empanada dough?

Yes, using store-bought empanada dough is a convenient option. Look for disks of dough designed specifically for empanadas. Make sure to thaw it completely before using, following the package instructions.

How can I make the empanadas ahead of time?

You can assemble the empanadas and freeze them before baking or frying. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. When ready to bake, bake them directly from frozen, adding a few extra minutes to the cooking time. For frying, it is best to thaw them before frying for even cooking.

What is the best way to reheat empanadas?

To reheat baked empanadas, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through. Avoid microwaving them, as this will make the crust soggy. For fried empanadas, reheat in an air fryer or oven.

Can I use a different type of meat for the filling?

Absolutely! Ground beef, shredded pork, or even vegetarian options like beans and vegetables work well. Adjust the spices accordingly to complement the meat or vegetables you choose.

How do I prevent the empanadas from sticking to the baking sheet?

Lining your baking sheet with parchment paper or a silicone baking mat will prevent the empanadas from sticking. Greasing the baking sheet is another option, but parchment paper offers the best results.

What is the best dipping sauce for chicken empanadas?

That depends on your taste preferences! Some popular choices include: salsa verde, sour cream, guacamole, aji amarillo sauce (Peruvian), or even a simple hot sauce. Experiment to find your favorite combination.

Can I make the empanada dough in a food processor?

Yes, using a food processor is a quick and easy way to make empanada dough. Pulse the dry ingredients together, then add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing until the dough just comes together.

How do I know when the chicken filling is fully cooked?

If you are cooking the chicken from raw, use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). If using pre-cooked chicken, make sure it is heated through when you add it to the filling.

Why is my empanada dough cracking?

Cracking can occur if the dough is too dry or has not been chilled for long enough. Try adding a little more ice water to the dough if it seems dry, and ensure it chills for at least 30 minutes before rolling it out.

Can I add cheese to the chicken empanada filling?

Yes, adding cheese to the filling is a delicious option. Consider adding shredded cheddar, Monterey Jack, or Oaxaca cheese to the mixture before assembling the empanadas.

How long will the empanadas last in the refrigerator?

Baked or fried empanadas will last in the refrigerator for up to 3-4 days. Store them in an airtight container to maintain their freshness.

What is the secret to a truly flaky empanada crust?

The key to a flaky crust is using cold ingredients (especially butter) and avoiding overmixing the dough. Chilling the dough before rolling it out is also crucial.

Enjoy the delicious journey of creating your own homemade chicken empanadas!

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