Empanadas are pocket-sized perfection. Flaky, golden dough stuffed with savory chicken, bell peppers, onions, and spices. Bite in. Watch the filling tumble out. These freeze like champs. Make extra.
Step-by-Step Instructions
Make Filling
Heat olive oil in a skillet. Sauté onion and bell pepper until soft (5 minutes). Add garlic, cumin, paprika, oregano. Cook 1 minute.
Add shredded chicken, olives, and raisins. Cook 2-3 minutes. Season with salt and pepper. Cool completely.
Make Dough
Whisk flour and salt. Cut in cold butter until mixture looks like coarse crumbs.
Whisk egg, cold water, and vinegar. Add to flour mixture. Knead until just combined. Wrap and chill 30 minutes.
Assemble
Roll dough to ⅛-inch thickness. Cut into 4-5 inch circles.
Place 1-2 tablespoons of filling in center of each circle.
Fold in half. Press edges with a fork to seal.
Bake or Fry
Bake: Preheat oven to 375°F (190°C). Brush with egg wash. Bake 20-25 minutes until golden.
Fry: Heat 2 inches of oil to 350°F (175°C). Fry 2-3 minutes per side until golden brown.
Serve
Serve hot with chimichurri, salsa, or sour cream. Fight over the last one.
Summary
Prep Time: 30 min + chill | Cook Time: 20 min | Total: 50 min + chill
Yield: 15 empanadas | Difficulty: Medium
Storage Notes
- Freeze uncooked: Freeze on a tray, then bag. Bake from frozen (add 5-7 minutes).
- Cooked empanadas: Fridge 3 days. Reheat in oven or air fryer at 375°F for 5-6 minutes.
- Never microwave (soggy sadness).
