Empanadas are crescent shaped flaky pastries made of dough with a savory filling inside. These are hand held version of Spanish meat pies. There are variety of fillings for empanadas like beef, pork, tuna, chicken, cheese and vegetables combined with variation of spices and seasonings giving a characteristic flavor to each. These are then baked or fried to get a perfect golden flaky outside. This recipe of empanadas is loaded with a hearty mixture of chicken and beans filling wrapped in flaky crust and it is the best empanadas you will ever have. We will be using chicken and beans filling seasoned with herbs and spices to create a flavorful experience with a simple homemade dough for tucking in the filling. The dough is made of flour, ice water, salt, butter and egg. To seal the empanadas, egg wash will be really helpful. It won’t be wrong to say that these are heavenly pockets of joy. The process of making empanadas itself is too much exciting. Filling and folding to make these small pockets is fun. You can serve these pockets with salad or guacamole. Follow this recipe for delicious homemade empanadas with beans and chicken filling. It turns out so good and you will definitely crave for more.
Preparation time: 20 minutes cook time: 45 minutes total time: 1hr and 5 minutes
Ingredients:
- ¼ cup vegetable oil
- 1 finely chopped onion
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper
- 2 finely chopped garlic cloves
- 1 can black beans
- 2 cups cooked shredded chicken
- Salt and black pepper
- 2 ½ cups all-purpose flour
- 4 ounce unsalted chilled butter
- 1 egg
- 1/3 cup ice water
Instructions:
- To make the dough pulse flour and salt in processor then add butter, egg and ice water while pulsing until it forms coarse crumbs. Shape the dough into ball and cover in plastic wrap tightly. Place in refrigerator for about half an hour.
- Add oil in a skillet and heat it. Add onion and garlic and cook until onions are translucent. Now add beans, chicken and spices and mix. Let cook until beans are heated. Turn off heat and let the mixture cool.
- Preheat oven to 375F.
- Remove the dough from refrigerator. Divide it into 8-10 equal parts. Roll each piece on floured surface. Sprinkle some on top as well and roll out to make 7” wide circle. Do the same with all the pieces of dough.
- Now assemble empanadas. Place tablespoon of filling in each circle on one side and fold it in half. Then seal the edges with egg wash and pinch with fork so it is sealed properly and the filling does not fall out.
- Brush the tops with oil or egg wash place in baking sheet with a parchment lining and bakein preheated oven for about 35 minutes or until golden brown.
Note: Empanadas is a make ahead recipe. After assembling and sealing shut the empanadas lay these onbaking sheet and you can freeze them. Freeze overnight then transfer to airtight container and freeze for up to three months. When you are ready to bake, place frozen empanadas on parchment lined baking sheet and bake at 400F for 45 minutes.
