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Flaky Chicken Empanadas
Created by: Howcan Team
Ingredients
- 1 lb cooked chicken, shredded
- 1/2 cup onion, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 package (17.3 oz) puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded chicken, chopped onion, red bell pepper, minced garlic, cumin, paprika, cayenne pepper, salt, pepper, and chopped cilantro. Mix well to combine.
- On a lightly floured surface, roll out the puff pastry and cut it into 12 equal squares.
- Place a spoonful of the chicken mixture onto one half of each pastry square, leaving a border around the edges.
- Brush the edges of the pastry with the beaten egg, then fold the pastry over the filling to create a triangle. Press the edges together with a fork to seal.
- Place the empanadas on the prepared baking sheet and brush the tops with the remaining beaten egg.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
- Remove from the oven and let the empanadas cool for a few minutes before serving. Enjoy!
The history of chicken empanadas with a flaky puff pastry crust can be traced back to Spain, where the empanada originated. The dish made its way to Latin America during the colonial period and has since become a beloved staple in many countries, including Argentina, Mexico, and Colombia. The flaky puff pastry crust adds a delightful texture to the traditional empanada, elevating the dish to a new level of indulgence. In Argentina, renowned chefs like Francis Mallmann have popularized the use of puff pastry in empanadas, creating a fusion of European and Latin American flavors. In Mexico, street vendors and family-owned restaurants have perfected the art of making flaky chicken empanadas, often using a blend of traditional spices and seasonings to enhance the flavor. Today, the best versions of chicken empanadas with a flaky puff pastry crust can be found in authentic Latin American eateries that prioritize using high-quality, fresh ingredients. The key to getting this dish right lies in achieving the perfect balance of savory chicken filling and buttery, flaky pastry. While the traditional method involves hand-crafting the pastry dough, some modern recipes may opt for store-bought puff pastry for convenience without sacrificing the deliciousness of the dish.
55 min
12
280 calories
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