The BEST Flaky Chicken Empanada’s Made with Homemade Empanada Dough

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat is more nutritious, while store-bought is often cheaper.

Add seasonings to the flour and stir well.

Combine flour and half of the frozen butter in a blender.

Blend until mixed, then add the rest of the flour and butter and blend again.

Transfer the mixture to a mixing bowl.

Beat the eggs in a separate bowl, then add them to the flour mixture.

Add a little cold water to the mixture and press together to form a dough.

Wrap the dough in plastic wrap and refrigerate.

In a large pot over medium-high heat, add the chicken to brown on each side for a few minutes.

Remove the chicken and set aside.

Add unsalted butter, onions, peppers, diced tomatoes, and garlic to the pot and stir for 1.5 to 2 minutes.

Reduce heat to medium, stir in tomato paste and corn starch, then return the chicken to the pot.

Pour in the chicken broth, cover with a lid leaving a crack, and shred the chicken once cooked.

Add sweet corn and cheese to the filling while still hot.

Roll out the dough on a floured surface, cutting it into pieces.

Flatten and roll each piece of dough, then add filling to one side.

Fold the dough over the filling, stretching slightly and pressing the edges to seal.

If baking, brush with melted butter and raw eggs.

Heat a large skillet over medium-high heat and fry about four empanadas at a time, flipping them over.

Remove the empanadas and add the second batch.

Combine mayo and Sriracha sauce to create a dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens