These Chicken Vegetable Empanadas are a delicious and savory pastry filled with a flavorful combination of shredded chicken, vegetables, and a perfect blend of spices. The filling is encased in a crispy, flaky homemade dough that’s simple to prepare. Empanadas are a popular dish in many cultures, and this recipe takes it to the next level with a nutritious filling of carrots, mushrooms, zucchini, and chicken. They’re great as an appetizer, snack, or even a light meal. Serve them with a dipping sauce or a side salad for the perfect bite-sized treat!
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 5 minutes
- Servings: 10-12 empanadas
Ingredients:
For the Filling:
- 2 tbsp butter or oil
- 1 small onion, chopped
- 1 cup shredded carrots
- 1 cup chopped mushrooms
- 1 cup shredded zucchini
- 1 cup shredded cooked chicken
- Seasoning to taste (such as salt, pepper, paprika, garlic powder, or herbs)
For the Crust/Dough:
- 250g (2 cups) all-purpose flour (plain flour)
- 1/2 tsp salt
- 115g (1/2 cup) cold butter, cut into cubes
- 1 egg yolk
- 4 tbsp (1/4 cup) cold/ice water (adjust as needed)
- You can use a whole egg for the dough by adjusting the water quantity.
Instructions:
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Prepare the Filling:
- In a large skillet, melt 2 tablespoons of butter or oil over medium heat.
- Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
- Add the shredded carrots, chopped mushrooms, and shredded zucchini to the pan. Stir to combine and cook for about 5-7 minutes, until the vegetables have softened.
- Stir in the shredded cooked chicken and season the filling with salt, pepper, and any other desired spices (such as paprika, garlic powder, or herbs).
- Remove the filling from heat and set it aside to cool while you prepare the dough.
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Prepare the Dough:
- In a large mixing bowl, combine the 250g flour and 1/2 teaspoon salt.
- Add the cold butter (115g) and use a pastry cutter, fork, or your hands to rub it into the flour until the mixture resembles coarse breadcrumbs.
- Create a well in the center of the flour mixture and add the egg yolk.
- Gradually add cold/ice water (4 tablespoons to start) and mix until the dough starts coming together. If the dough is too dry, add a little more water, one teaspoon at a time, until you get a smooth, pliable dough.
- Knead the dough on a lightly floured surface for a few minutes until it’s smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
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Assemble the Empanadas:
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Once the dough has chilled, roll it out on a floured surface to about 1/8 inch thick.
- Use a round cutter (about 4-5 inches in diameter) to cut circles from the dough.
- Place a spoonful of the prepared filling in the center of each dough circle, leaving a small border around the edges.
- Fold the dough over the filling to form a half-moon shape. Use a fork to press down on the edges to seal the empanada, making sure it’s tightly closed.
- Brush each empanada with a little beaten egg yolk to help it turn golden brown when baked.
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Bake the Empanadas:
- Arrange the empanadas on the prepared baking sheet, making sure they don’t touch each other.
- Bake for 25-35 minutes, or until they are golden brown and crispy on the outside.
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Serve:
- Once baked, remove the empanadas from the oven and let them cool for a few minutes before serving.
- Serve warm with a side of dipping sauce (such as salsa, yogurt, or guacamole) and enjoy!
Nutritional Facts (Per Empanada):
- Calories: 200-250
- Protein: 10g
- Carbohydrates: 18g
- Fat: 12g
- Fiber: 2g
- Sodium: 350mg
The Origins and Popularity of Empanadas:
Empanadas are a beloved dish in many countries, especially in Latin America, Spain, and parts of Africa and Asia. These pastries are traditionally filled with meats, vegetables, or even sweet fillings like fruit. The name “empanada” comes from the Spanish verb “empanar,” meaning “to bread” or “to wrap in bread.” The dough is typically savory and can be baked or fried, depending on the region and tradition. Empanadas are perfect for parties, picnics, or as a quick meal, and they have become popular around the world for their versatility and easy-to-hold, portable nature.
Why You’ll Love This Recipe:
You’ll love this recipe because it combines the flaky, buttery crust with a savory, flavorful filling that includes a variety of fresh, nutritious vegetables. The shredded chicken adds protein and richness, while the vegetables keep the empanadas light and balanced. They’re easy to make, and the dough is simple to work with, making this a great recipe for beginner bakers and seasoned pros alike. The empanadas are perfect for lunch, dinner, or even as a fun snack at parties!
Health Benefits of Chicken Vegetable Empanadas:
- Chicken provides a lean source of protein, helping to build and repair tissues.
- Carrots, zucchini, and mushrooms are packed with vitamins, minerals, and fiber, which are essential for overall health and digestion.
- The homemade dough is a healthier alternative to store-bought options, as it’s made with butter and egg yolk, which are rich in healthy fats.
Serving Suggestions:
- Serve these Chicken Vegetable Empanadas with a fresh green salad or a side of guacamole.
- Pair them with a cool drink like iced tea, lemonade, or sparkling water for a refreshing meal.
- For a heartier meal, serve alongside a soup such as tomato soup or vegetable broth.
Tips:
- Make ahead: Prepare the empanada dough and filling in advance. Store the dough in the refrigerator and the filling in an airtight container. Assemble and bake the empanadas the next day for a quick, easy meal.
- Freeze for later: You can freeze the assembled, unbaked empanadas. Just place them on a baking sheet and freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
- Customize the filling: Feel free to add other vegetables like spinach, bell peppers, or peas to the filling.
Variations to Try:
- Vegetarian Empanadas: Skip the chicken and use a combination of black beans, corn, and cheese for a hearty vegetarian option.
- Spicy Empanadas: Add some jalapeños or chili flakes to the filling for a spicy kick.
- Cheese Empanadas: Replace the chicken with mozzarella or cheddar cheese for a cheesy treat.
Conclusion:
These Chicken Vegetable Empanadas are a wonderful, versatile dish that’s perfect for any occasion. The flaky, buttery crust combined with the savory filling creates a satisfying meal that everyone will enjoy. Whether you’re preparing them for a family dinner, a gathering, or just as a snack, these empanadas will be a hit. Enjoy the flavors of fresh vegetables, shredded chicken, and flaky dough in every bite!
Frequently Asked Questions (FAQs):
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Can I use a store-bought dough for these empanadas?
Yes, you can use store-bought puff pastry or pie dough if you’re short on time, but homemade dough will give the empanadas a much richer, flakier texture. -
Can I bake these empanadas ahead of time?
Yes, you can bake them ahead of time and store them in the refrigerator. Reheat them in the oven for a few minutes before serving. -
What can I use if I don’t have chicken?
You can use turkey, ground beef, or even tofu as an alternative to the chicken.
Enjoy your Chicken Vegetable Empanadas!