Super Bowl Spicy Chicken Empanadas (Printable Version)
Golden, crispy delights packed with spicy chicken, peppers, and cheese. An ideal appetizer for game day gatherings.
# What You Need:
→ For the Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1 tablespoon olive oil
03 - 1 small red onion, finely diced
04 - 1 jalapeño, seeded and finely chopped
05 - 1 red bell pepper, finely diced
06 - 2 cloves garlic, minced
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 0.5 teaspoon chili powder
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper
12 - 0.5 cup tomato sauce
13 - 1 cup shredded Monterey Jack or cheddar cheese
14 - 2 tablespoons fresh cilantro, chopped
→ For the Dough
15 - 2.5 cups all-purpose flour
16 - 1 teaspoon salt
17 - 0.5 cup (1 stick) cold unsalted butter, cubed
18 - 1 large egg
19 - 0.33 to 0.5 cup cold water
→ For Assembly
20 - 1 egg, beaten (for egg wash)
# How-To Steps:
01 - In a large mixing bowl, whisk together the all-purpose flour and salt. Cut in the cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Incorporate the large egg, then gradually add 0.33 to 0.5 cup cold water, mixing just until the dough comes together. Briefly knead the dough, form it into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes to chill.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely diced red onion, seeded and finely chopped jalapeño, and finely diced red bell pepper. Sauté for 3 to 4 minutes until the vegetables have softened. Stir in the minced garlic, smoked paprika, ground cumin, chili powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper; cook for 1 minute more, stirring constantly until fragrant. Add the shredded cooked chicken breast and 0.5 cup tomato sauce; cook for 2 to 3 minutes, ensuring all ingredients are well combined. Remove the skillet from heat and allow the mixture to cool slightly. Once cooled, fold in the shredded Monterey Jack or cheddar cheese and the chopped fresh cilantro.
03 - Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. On a lightly floured work surface, roll out the chilled dough to an even thickness of approximately 0.125 inch (1/8 inch). Using a 4- to 5-inch biscuit cutter or a large glass rim, cut out circular dough pieces. Place about 2 tablespoons of the prepared chicken filling in the center of each dough circle. Fold the dough over to create a half-moon shape, gently pressing the edges together to seal, then crimp with a fork to secure the seal.
04 - Lightly brush the tops of the assembled empanadas with the beaten egg wash. Arrange the empanadas evenly spaced on the prepared baking sheets.
05 - Bake the empanadas in the preheated oven for 20 to 25 minutes, or until they achieve a rich golden-brown color and are puffed. Allow them to cool slightly on the baking sheets before serving warm.
# Helpful Tips:
01 -
- You're going to love how these crispy pockets deliver an explosion of savory, spicy chicken and gooey cheese in every bite, making them utterly addictive.
- They're the perfect handheld snack for any gathering, easily portable and guaranteed to be the first thing to disappear from the platter.
02 -
- I once rushed the dough chilling, and the empanadas were tougher than I'd hoped, proper chilling really does make all the difference for flakiness.
- Learning to let the filling cool before adding the cheese and assembling was a game changer, it prevents a watery, messy filling and ensures the cheese melts beautifully.
03 -
- For the flakiest crust, ensure all your dough ingredients, especially the butter and water, are as cold as possible, it truly makes a difference.
- Don't overfill your empanadas! It's tempting, but too much filling makes sealing difficult and can lead to leaks during baking.