Spanish Chicken Empanadas
Spanish Chicken Empanadas (Empanadas de Pollo) are delicious, golden pastries filled with a savory mixture of chicken, vegetables, and spices. Popular across Spain and Latin America, empanadas are loved for their flaky crust and flavorful fillings, making them perfect as snacks, appetizers, or even a complete meal.
These handheld treats are incredibly versatile. The dough can be baked or fried, and the filling can vary depending on regional preferences. In this version, tender chicken is combined with onions, peppers, garlic, and spices to create a rich and satisfying filling.
Whether you’re preparing them for a party, lunchbox, or evening snack, Spanish Chicken Empanadas are always a crowd-pleaser.
Ingredients
For the dough:
2½ cups all-purpose flour
½ cup butter (cold, cubed)
1 egg
½ tsp salt
½ cup cold water
(You can also use store-bought pastry dough for convenience.)
For the filling:
2 cups cooked chicken (shredded)
2 tbsp olive oil
1 onion (finely chopped)
3 cloves garlic (minced)
1 red bell pepper (chopped)
1 tomato (chopped) or ½ cup tomato sauce
1 tsp paprika
½ tsp cumin
Salt and pepper to taste
2 tbsp fresh parsley (chopped)
For assembly:
1 egg (beaten, for egg wash)
How to Make Spanish Chicken Empanadas
Step 1: Prepare the dough
In a bowl, mix flour and salt. Add cold butter and rub until the mixture resembles breadcrumbs. Add egg and cold water gradually to form a smooth dough. Cover and refrigerate for 30 minutes.
Step 2: Prepare the filling
Heat olive oil in a pan. Sauté onions until soft, then add garlic and bell peppers. Cook for a few minutes.
Step 3: Add chicken and spices
Add shredded chicken, tomatoes, paprika, cumin, salt, and pepper. Cook for 5–7 minutes until the mixture is well combined and slightly thickened. Stir in parsley and let it cool.
Step 4: Roll and cut dough
Roll out the chilled dough and cut into circles (about 4–5 inches in diameter).
Step 5: Fill and seal
Place a spoonful of filling in the center of each circle. Fold over to form a ნახევ-moon shape and seal the edges using a fork.
Step 6: Apply egg wash
Brush the empanadas with beaten egg for a golden finish.
Step 7: Bake or fry
Bake: Preheat oven to 180°C and bake for 20–25 minutes until golden.
Fry: Heat oil and fry until crispy and golden brown.
Step 8: Serve
Serve warm with your favorite dip or sauce.
Chef’s Note
Make sure the filling is cool before stuffing to prevent soggy dough.
Do not overfill the empanadas, or they may burst أثناء cooking.
Chill the dough well for a flaky texture.
You can add olives, boiled eggs, or cheese for extra flavor.
Baking is a healthier option, while frying gives extra crispiness.
Nutritional Information (Approx. per serving)
Calories: 300–400 kcal
Protein: 15–20g
Carbohydrates: 25–30g
Fat: 15–20g
Fiber: 2–4g
Sodium: 400–600mg
Note: Values may vary depending on preparation method and ingredients.
FAQs
- Can I use store-bought dough?
Yes, ready-made pastry dough works perfectly and saves time.
- Can I freeze empanadas?
Yes, freeze them before baking or frying and cook directly from frozen.
- Can I make them vegetarian?
Absolutely, replace chicken with vegetables or beans.
- How do I keep empanadas crispy?
Avoid overfilling and ensure proper sealing. Serve immediately after cooking.
- What can I serve with empanadas?
They pair well with salsa, aioli, or a fresh salad.
Spanish Chicken Empanadas are the perfect combination of flaky pastry and flavorful filling. Easy to make and incredibly satisfying, they are a versatile dish that fits any occasion—from casual snacks to festive gatherings.
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