Chicken empanadas are made with delicious homemade dough and stuffed with an irresistible filling of shredded chicken, garlic, red onion, and cilantro. These hand held empanadas are perfect as appetizers or snacks at any occasion!
Heat a non-stick skillet on low-medium heat with oil. Saute onion, garlic, cilantro, and spices until fragrant. Remove from heat.
1 tablespoon red onion, 1 garlic clove, 1 teaspoon fresh cilantro, ½ teaspoon smoked paprika, ½ teaspoon ground cumin, 1 teaspoon extra virgin olive oil
In a medium bowl, add chicken, corn, ranch dressing, salt and pepper with onion mix. Combine all together and set aside.
½ pound shredded chicken, 2 tablespoons corn, 2 tablespoons ranch dressing, salt and black pepper
Prepare Empanadas dough. In a mixing bowl, add flour, baking powder, salt, water, and butter. Mix with your hands until a dough forms. Knead for 5 minutes. Transfer dough to a floured surface, and flour the rolling pin too. Roll dough to ¼ inch thick and use a 3.14 inch cookie cutter to cut out the rounds. Re-roll scraps to make more rounds until no more dough is left.
1⅓ cups all-purpose flour, 1 teaspoon baking powder, sea salt, ½ cup plus 1 ½ tablespoons luke warm water, 2½ tablespoons butter
Place ¾ - 1 tablespoon of the chicken filling in the center of a dough round, and lightly moisturize the edge of the dough with water. Fold the dough over the filling and use a fork to crimp edges together. Repeat with remaining dough and filling.
Heat oil in a large deep pan to fry empanadas. Fry until golden brown, place on kitchen paper to remove excess of oil.
cooking oil
Serve immediately. Enjoy.
Notes
Storage: Store chicken empanadas in an airtight container in the refrigerator for 3 days, or freeze for 3 months.