Chicken and Spring Onion Empanadas

These chicken and spring onion empanadas are a tasty and filling dish that everyone will love. Made with a flaky pastry dough and a savory chicken and spring onion filling, they are perfect for a quick and easy meal. The combination of tender chicken, flavorful spring onions, and spices make these empanadas a delicious treat. Serve them warm with a side of salsa or guacamole for a complete and satisfying meal.

Ingredients

• For the dough:
• - 2 cups all-purpose flour
• - 1/2 teaspoon salt
• - 1/2 cup unsalted butter, cold and cubed
• - 1/2 cup ice cold water
• For the filling:
• - 2 cups cooked chicken, shredded
• - 1 cup spring onions, chopped
• - 1/2 cup green bell pepper, chopped
• - 1/2 cup red bell pepper, chopped
• - 2 cloves garlic, minced
• - 1 teaspoon ground cumin
• - 1/2 teaspoon paprika
• - Salt and pepper to taste
• - 1 tablespoon olive oil
• For garnish:
• - Egg wash (1 egg beaten with a splash of water)
• - Salsa or guacamole for serving

Directions

1. In a large bowl, combine the flour and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
2. Gradually add the ice cold water, a tablespoon at a time, mixing with a fork until the dough comes together.
3. Turn the dough out onto a lightly floured surface and knead it a few times until it is smooth. Shape it into a disk, cover it with plastic wrap, and refrigerate for at least 30 minutes.
4. Meanwhile, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
5. Add the spring onions, green and red bell peppers, and cook until they begin to soften, about 5 minutes.
6. Add the cooked chicken, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, until heated through and well combined. Remove from heat and let it cool slightly.
7. Preheat the oven to 400°F (200°C).
8. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Using a round cutter or a glass, cut out circles of dough. Re-roll scraps as needed.
9. Place a spoonful of the chicken filling onto one half of each dough circle. Fold the other half over the filling and pinch the edges to seal. Use a fork to crimp the edges and create a decorative pattern.
10. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the egg wash.
11. Bake in the preheated oven for 20-25 minutes, or until golden brown.
12. Serve the empanadas warm with salsa or guacamole on the side.

Interesting Facts