Tips To Serve Chicken Empanada Recipe Foxy Folksy Easy

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Alright, folks, gather ’round the kitchen counter ’cause we’re whipping up a batch of piping hot, crispy chicken empanadas that are sure to tantalize your taste buds! These beauties are flaky, flavorful, and perfect for a satisfying snack, party appetizer, or even a quick lunch on the go. So, grab your aprons and let’s get cookin’!

Gather Your Ingredients:

The best Chicken Empanada in buttery, flaky pastry - Foxy Folksy
The best Chicken Empanada in buttery, flaky pastry – Foxy Folksy

2 cups all-purpose flour

  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup ice water
  • 1 large egg yolk, beaten with 1 tablespoon of water (egg wash)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 (10-ounce) package frozen peas, thawed
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste

  • Let’s Get Cooking!

    1. Prep the Dough: In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, until the dough just comes together. Be careful not to overmix! Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

    2. Sauté the Veggies: While the dough chills, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute, until fragrant.

    3. Assemble the Filling: In a large bowl, combine the cooked and shredded chicken, peas, cilantro, cumin, chili powder, smoked paprika, salt, and pepper. Stir in the cooked onion and garlic mixture. Taste and adjust seasonings as needed.

    4. Roll Out the Dough: Preheat your oven to 400°F (200°C). Lightly flour a clean surface and roll out the dough to a 1/8-inch thickness. Using a round cookie cutter or a drinking glass, cut out circles from the dough.

    5. Fill and Fold: Place a heaping tablespoon of the chicken filling in the center of each dough circle. Brush the edges of the dough with the egg wash. Fold the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal. Repeat with remaining dough and filling.

    6. Bake to Golden Perfection: Transfer the empanadas to a baking sheet lined with parchment paper. Brush the tops with the remaining egg wash. Bake for 20-25 minutes, or until golden brown and crispy. Let cool slightly before serving.

    Nutritional Goodness (per serving):

    This recipe yields approximately 12 empanadas. Here’s a rough estimate of the nutritional content per serving:

    Calories: 400

  • Fat: 20g
  • Saturated Fat: 8g
  • Carbohydrates: 30g
  • Protein: 25g
  • Sodium: 500mg (depending on the salt content of your ingredients)

  • Foxy Folksy Finale:

    These chicken empanadas are a guaranteed crowd-pleaser! The combination of flaky crust, savory chicken filling, and fresh herbs is simply irresistible. Feel free to experiment with different fillings and spices to create your own unique flavor combinations.

    Now, grab a hot cup of coffee, tea, or your favorite beverage and savor these delightful hand-held treats!

    Foxy Folksy FAQs:

    1. Can I use pre-cooked rotisserie chicken? Absolutely! Shredded rotisserie chicken is a great time-saving option for this recipe.

    2. What if I don’t have fresh cilantro? No worries! You can substitute chopped parsley or another fresh herb of your choice.

    3. Can I freeze these empanadas? Yes, you can! Once assembled, place the unbaked empanadas on a baking sheet and freeze for up to 3 months. Bake frozen empanadas for an additional 5-10 minutes, or until heated through.

    4. How can I make these vegetarian? Simply omit the chicken and replace it with additional vegetables, such as roasted red peppers, corn, or black beans.