How to Make Empanadas from Scratch - Chicken Empanadas - Empanadas Dough Recipe

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.

In a bowl, combine all-purpose flour and salt.

Add cold butter cut into small cubes and blend using a pastry cutter until the mixture resembles small balls or breadcrumbs.

In a separate bowl, mix water, distilled vinegar, and egg together.

Add the liquid mixture to the flour mixture and mix with hands until a dough forms.

Knead the dough for about two minutes until it comes together, then wrap in plastic wrap and refrigerate for one hour.

For the filling, heat oil in a pan over medium heat and add chopped cubanelle peppers, tomatoes, and onion.

Add garlic paste and white distilled vinegar to the pan and cook until vegetables are soft.

Stir in tomato paste and chicken bouillon cubes, mixing until dissolved.

Add shredded chicken and some poaching liquid (or chicken stock/water) to the mixture and stir until thickened.

Set the filling aside and roll out the empanada dough on a floured surface until thin.

Use a 5-inch cutter to cut out circles from the dough, then roll them out a little bigger if desired.

Place some chicken filling in the center of each circle, fold over, and seal the edges with a fork.

Heat corn oil in a pan over medium-high heat and fry the empanadas until golden brown on both sides.

Remove from oil and drain on paper towels before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens