Chicken Empanada Recipe

Mix the Dough

In a large bowl, mix the flour and salt together. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg and add cold water gradually until the dough comes together.

Knead the Dough

Turn the dough onto a lightly floured surface and knead gently for about 3-5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Cook the Filling

In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.

Combine Filling Ingredients

Add the shredded chicken, creamed corn, cumin, paprika, salt, and black pepper to the skillet. Stir to combine and cook for an additional 5 minutes. Remove from heat and let cool.

Roll out the Dough

After the dough has chilled, roll it out on a floured surface to about 1/8 inch thick. Cut into circles (about 4-5 inches in diameter).

Fill the Empanadas

Place a tablespoon of the chicken filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges if desired.

Fry the Empanadas

In a deep skillet, heat the vegetable oil over medium-high heat. Fry the empanadas in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.