Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) cold unsalted butter, cut into ½-inch cubes
  • ½ cup (120ml) ice water
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 pound (450g) cooked chicken breast, shredded (rotisserie chicken works great!)
  • ½ cup (75g) diced red bell pepper
  • ½ cup (75g) frozen peas, thawed
  • 1 teaspoon (2g) ground cumin
  • ½ teaspoon (1g) smoked paprika
  • ¼ teaspoon (0.5g) cayenne pepper (optional, for heat)
  • ½ cup (120ml) chicken broth
  • Salt and black pepper to taste
  • 1 large egg
  • 1 tablespoon (15ml) milk

Instructions:

  1. Make the Dough: Pulse flour and salt in a food processor (or whisk in a bowl). Add cold butter and pulse (or cut in with a pastry blender) until the mixture resembles coarse crumbs. Gradually add ice water, pulsing (or stirring) until the dough just comes together. Form into a disc, wrap in plastic, and chill for at least 15 minutes.
  2. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Combine Filling Ingredients: Add shredded chicken, bell pepper, peas, cumin, paprika, and cayenne (if using) to the skillet. Stir to combine.
  4. Simmer the Filling: Pour in chicken broth and bring to a simmer. Cook until the liquid has reduced slightly and the filling is thickened. Season with salt and pepper to taste. Let cool slightly.
  5. Assemble the Empanadas: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  6. Roll Out the Dough: On a lightly floured surface, roll out the dough to about ⅛-inch thickness.
  7. Cut and Fill: Use a cookie cutter or bowl to cut out circles of dough. Place a spoonful of filling in the center of each circle.
  8. Seal the Empanadas: Fold the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal.
  9. Egg Wash and Bake: Whisk together egg and milk. Brush the tops of the empanadas with the egg wash.
  10. Bake: Bake for 25-30 minutes, or until golden brown.
  11. Cool and Serve: Let cool slightly on the baking sheet before serving.