authentic chicken empanadas recipe
The Best authentic chicken empanadas recipe
Oh, you’re asking about authentic chicken empanadas? Well, let me tell you, these things are a lifesaver—both in the kitchen and in my family’s heart. I’ve been making them since my kids were little, and honestly, they’ve never once complained about the texture or the taste. The secret isn’t just in the filling; it’s in the way the crust holds together, the way the spices sing when you bake them, and the way they feel like a little handheld meal that’s both comforting and satisfying. My husband swears by them for lunch on busy weekdays, and my kids will eat them for dinner if I’m not looking. They’re that good.
I love this recipe because it’s versatile—you can make them for a quick weeknight meal, a game day spread, or even a fancy dinner if you want to impress. The chicken is tender and flavorful, wrapped in a buttery, slightly crispy pastry that’s just right. And the health part? Well, if you use whole wheat flour or a mix of whole wheat and all-purpose, you can cut down on the carbs without sacrificing taste. My kids won’t even notice the difference, and I get to feel like I’m feeding them something nutritious without it tasting like it. Plus, they’re packed with protein and fiber, which keeps them full longer than a sad sandwich ever could. It’s that kind of recipe that makes me want to keep making it—because it’s not just food, it’s something that brings people together.
Authentic Argentine Chicken Empanadas
A classic Argentine dish featuring tender chicken filling wrapped in crispy, buttery pastry, served with a tangy tomato sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (7g) active dry yeast
- 1 cup warm milk (37°C)
- 2 large eggs
- 2 tbsp unsalted butter, melted
- 1 lb (450g) boneless, skinless chicken breast or thigh, diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper (any color), finely diced
- 1 cup cooked rice (optional, for binding)
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp black pepper
- ½ cup chicken broth
- Salt to taste
- 2 tbsp olive oil
- 1 cup crushed tomatoes
- 1 tbsp tomato paste
- 1 clove garlic, minced
- 1 tsp sugar
- ½ tsp dried basil
- Salt to taste
- ½ cup chicken broth
- 1 tbsp olive oil
👨🍳Directions
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1 For the dough: In a large bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit for 5 minutes until foamy. Add flour, salt, eggs, and melted butter. Mix until a soft dough forms. Knead for 8-10 minutes until smooth and elastic. Cover with a damp towel and let rise in a warm place for 1 hour or until doubled.
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2 For the filling: Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes. Add diced chicken, cooking until no longer pink. Stir in tomato paste, oregano, cumin, paprika, black pepper, and chicken broth. Simmer for 10 minutes. Cool before mixing with rice (if using).
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3 Preheat oven to 375°F (190°C). Roll out the dough to about ⅛-inch thickness. Cut into circles using a 6-inch round cutter or glass.
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4 Place 2 tbsp of filling in the center of each dough circle. Fold the dough over the filling, sealing edges with water or a fork. Trim excess dough and crimp edges with fingers or a fork.
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5 For the sauce: Heat olive oil in a saucepan over medium heat. Sauté garlic for 30 seconds. Add crushed tomatoes, tomato paste, sugar, basil, and salt. Simmer for 15 minutes until thickened. Adjust seasoning if needed.
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6 Place empanadas on a baking sheet. Bake for 20-25 minutes until golden brown. Brush with a little melted butter for extra crispiness.
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7 Serve warm with the tomato sauce on the side.
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🔧Equipment
- Mixing bowls
- Kitchen shears
- Rolling pin
- Oven
- Baking sheet
- Non-stick skillet
- Whisk
- Measuring cups/spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Authentic Argentine Chicken Empanadas Works
This authentic chicken empanada recipe is always a crowd-pleaser because it’s simple enough to make ahead and still taste fresh, making it perfect for busy weeknights or last-minute gatherings. Whether you’re serving them at a family dinner or a potluck, the tender chicken filling and crispy pastry hold up well, and they’re easy to customize with your own spices and herbs. They’re also a great way to use up leftover chicken and keep leftovers warm for days, so you won’t waste anything.
❓ Frequently Asked Questions About Argentine Chicken Empanadas
1. What is the secret to making perfectly crispy chicken empanadas that stay crispy even after baking or frying? The key lies in using a thin, well-seasoned dough that’s properly chilled before filling, and ensuring the filling is packed tightly but not overstuffed. For crispiness, brush the edges of the dough with beaten egg or melted butter before sealing, and bake at a high temperature (375°F/190°C) until golden. If frying, pan-fry in hot oil (350–375°F/175–190°C) until golden brown on both sides, then drain on paper towels to avoid sogginess.
2. How do you ensure the chicken filling stays moist and flavorful without turning rubbery? Marinate the chicken in a mix of olive oil, garlic, onions, cumin, paprika, and a splash of lemon juice for at least 30 minutes (or overnight for deeper flavor). Shred or dice it finely (not too small) and mix with fresh herbs like parsley or cilantro. Avoid overcooking—simmer the filling in a little broth or water until just tender (10–12 minutes) before assembling. For extra moisture, add a little tomato paste or a beaten egg to the dough before sealing.
3. What’s the best way to handle the dough if it’s too sticky or hard to work with? If the dough is sticky, chill it for 30 minutes before rolling to firm it up. If it’s too dry or hard, add 1–2 tbsp of ice water or milk while kneading (just enough to make it pliable). For a lighter texture, replace 10% of the flour with cornstarch or semolina. If the dough cracks when rolling, place it back in the fridge for 10 minutes to relax the gluten before continuing.
4. Should you use store-bought empanada dough or make it from scratch? While store-bought dough saves time, homemade dough gives better control over texture and flavor. For a quick version, use a simple pizza dough recipe (flour, yeast, water, salt, and olive oil) or a store-bought pizza dough adjusted with a pinch of baking powder for extra lift. If using scratch dough, ensure it’s light and elastic—fold and rest it for 30 minutes after kneading for best results.
5. How can you prevent the empanadas from becoming soggy after baking or frying? Double-check the dough is sealed tightly by pressing the edges with a fork or rolling pin to create a crimped seal. Avoid overfilling—the filling should be snug but not overflowing. For baking, brush the top with beaten egg or oil before baking to enhance crispiness. If frying, ensure the oil is hot enough (350°F/175°C) and drain on paper towels immediately. For a crispy finish after baking, broil for 1–2 minutes at the end.
