Chicken Empanada Recipe

Prepare the Filling

In a large skillet, heat some oil over medium heat. Add finely chopped onions, garlic, and bell peppers, and sauté until they become soft. Add diced chicken breast and cook until the chicken is no longer pink. Stir in tomato paste, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and let the filling cool.

Prepare the Dough

In a large mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Divide the dough into small balls and roll them out into circles.

Assemble the Empanadas

Place a spoonful of the chicken filling onto one half of each dough circle. Fold the dough over the filling and seal the edges by pressing with a fork. Ensure the empanadas are sealed well to prevent the filling from leaking out during baking.

Bake the Empanadas

Preheat your oven to 375°F (190°C). Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg to give them a golden color. Bake for 20-25 minutes or until the empanadas are golden brown and crispy.

Serve

Allow the empanadas to cool slightly before serving. Enjoy them warm, either on their own or with a dipping sauce of your choice.