Hi I am Nancy and I reach for this empanadas recipe when friends show up and I still look at the sink like it owes me money. Warm pastry meets juicy chicken and the kitchen smells like a tiny street cart in my head. We eat with our hands. We grin. We go back for more. I wrote this after a test run that turned into dinner. I use the base from my empanadas recipe chicken. I swap fillings when moods change. Apple lovers ask for my apple empanadas recipe. Veggie friends get a bright vegetarian empanadas recipe. Pork fans cheer for my pork empanadas recipe. No one leaves sad. If you want a classic path try my authentic empanadas recipe. If you want sweet and quick try my apple empanadas recipe easy. The dough stays tender. The edges crimp with little ridges that look like tiny waves. The first bite gives steam and spice and a flaky crumb on your shirt. Worth it.
Table of Contents
- 1) Key Takeaways
- 2) Easy Nancy Cooks Chicken Empanadas Recipe
- 3) Ingredients for Nancy Cooks Chicken Empanadas
- 4) How to Make Nancy Cooks Chicken Empanadas
- 5) Tips for Making Nancy Cooks Chicken Empanadas
- 6) Making Nancy Cooks Chicken Empanadas Ahead of Time
- 7) Storing Leftover Chicken Empanadas
- 8) Try these Main Course next
- 9) Nancy Cooks Chicken Empanadas
- 10) Nutrition
1) Key Takeaways
I am Nancy at Nancy Cooks and I keep things simple. This empanadas recipe stays friendly to busy nights and it still feels like a little win. We fold dough. We tuck in warm chicken. We bake until the edges turn golden and crisp. The empanadas recipe gives big comfort with basic steps.
You get flaky pastry and a juicy filling with pantry spices. The process fits real life. A bowl. A skillet. A tray. No special gear. We cook once and eat with friends. The empanadas recipe lands on a weeknight and it still works for a party. I like that balance.
We can swap fillings as moods shift. Chicken today. Pork tomorrow. Apple on a sweet night. The method holds. The flavor stays bright and warm. If you love a clear plan this section sums it up. Bake with calm. Eat with joy. Tell me how it went so I can tweak with you.
- Short list of wins
- Simple dough and clear steps
- Rotisserie chicken keeps prep quick
- Oven bake for clean crunch
- Family friendly and party ready
2) Easy Nancy Cooks Chicken Empanadas Recipe
I write this as I cool a tray on the counter and try not to burn my fingers. This easy path starts with flour butter egg and a splash of vinegar. The dough chills and relaxes. I roll and cut circles and I feel like a kid with a cookie cutter. The main idea stays kind to your time. This easy empanadas recipe fits a weeknight. This empanadas recipe still feels special when friends step in.
We use cooked chicken for speed. I like a rotisserie bird from the market since it gives tender meat with little effort. Onion softens in oil. Garlic wakes up the pan. Cumin and smoked paprika bring a warm edge. Tomato sauce adds body. Green olives bring a briny pop. The filling cools so the pastry stays crisp.
Our home smells like a tiny street cart and I mean that in the best way. If you want a twist try empanadas recipe chicken with a squeeze of lime before you fold. If a sweet path calls you try an apple empanadas recipe on the next tray. For a meatless night I like a vegetarian empanadas recipe with black beans and peppers. We play. We eat. We learn. That is the fun here on Nancy Cooks.
3) Ingredients for Nancy Cooks Chicken Empanadas
All purpose flour I start with flour that measures two and three fourths cups. This gives enough dough for a family tray. The flour holds the butter and keeps the layers tender. I sift if it clumps. Most days I skip the sifter and it works fine.
Kosher salt A teaspoon seasons both dough and filling by echo. It wakes flavor without stealing the show. I like the clean taste. Table salt reads stronger so use a lighter hand if that is what you have.
Cold unsalted butter Eight tablespoons in small cubes give lift and flakes. Cold bits melt in the oven and leave tiny pockets. I cut the butter in by hand. A cutter works. Fingers work. The goal feels like pea size pieces tucked in flour.
Large egg One egg pulls the dough together and adds a gentle richness. I whisk it with water and a splash of vinegar. The texture turns smooth and easy to roll. The color bakes up with a soft glow.
Ice water One third cup helps bind the flour. I add a spoon more if the dough looks dry. Cold water keeps the butter from softening too soon. The dough should feel soft but not sticky.
White vinegar A tablespoon tenderizes the dough. It keeps gluten in check and helps the crust stay delicate. You will not taste it. You will feel the difference when you bite.
Olive oil Two tablespoons start the filling. The oil helps the onion and pepper soften and it carries spice through the pan. Any mild oil works. I reach for olive oil since it sits on my counter and suits the dish.
Small onion Finely chopped onion brings sweetness once it softens. I cook it until it looks clear and smells mellow. That base makes the chicken taste fuller.
Green bell pepper A small pepper chopped fine adds color and crunch. It softens to a gentle bite. The flavor leans fresh and clean and it plays well with chicken.
Garlic Two cloves minced go in just long enough to bloom. The room smells like dinner in seconds. If you love garlic you can add one more clove. I often do.
Ground cumin One teaspoon gives that cozy profile I crave. Cumin sits warm and nutty in the background. It supports without shouting.
Smoked paprika Another teaspoon adds a whisper of smoke and a deep red hue. It makes the filling look inviting. It pairs with the chicken and tomato in a way that feels right.
Oregano A half teaspoon adds a green note that brightens the sauce. Dry oregano works here. If you have fresh leaves tear them small and use a touch more.
Cayenne A fourth teaspoon brings gentle heat. I keep it optional for kids. You can swap in diced jalapeno for a fresh kick. Taste and follow your crew.
Cooked shredded chicken Two cups make this meal fast. Rotisserie chicken fits perfect on a busy night. Leftover grilled chicken fits too. The meat should be juicy so it stays tender in the oven.
Tomato sauce A half cup gives body and moisture. It binds the filling so it does not leak. The color turns rich and the flavor rounds out.
Sliced green olives A fourth cup adds a briny burst that keeps each bite bright. If olives do not live in your pantry try chopped roasted peppers or a spoon of capers.
Egg for wash One beaten egg helps the tops turn shiny and golden. Brush with a light hand so it does not pool on the tray.
Flour for dusting A sprinkle on the board keeps the dough from sticking. Use just enough. Too much can make the edges dry.
4) How to Make Nancy Cooks Chicken Empanadas
Step one mix dry Place flour and salt in a large bowl and whisk. The mix should look even and light. This base sets your crust up for flakes.
Step two cut butter Add cold butter cubes. Use a cutter or your fingers to blend until you see pea size bits. Those bits melt in the oven and build layers.
Step three bind and chill Whisk egg water and vinegar. Pour over flour. Stir until a shaggy dough forms. Knead a few turns on a floured board. Wrap and chill for thirty minutes so the dough relaxes.
Step four cook filling Warm oil in a skillet on medium heat. Cook onion and pepper until soft. Stir in garlic cumin paprika and oregano. Add chicken tomato sauce and olives. Simmer until thick. Season with salt and pepper. Cool the filling.
Step five roll and cut Heat the oven to four hundred degrees Fahrenheit. Line two trays with parchment. Roll dough to a thin sheet. Cut rounds that measure four to five inches across.
Step six fill and seal Spoon a small mound in the center of each round. Fold and press the edges. Crimp with a fork for a neat seal.
Step seven bake and rest Brush with egg wash. Bake for twenty to twenty five minutes until golden. Let the tray rest five minutes. The crust firms and the steam settles. Serve warm and smile.
5) Tips for Making Nancy Cooks Chicken Empanadas
Keep the dough cold from start to oven. Cold butter makes flakes. If the room runs warm chill the bowl for a few minutes. Work with half the dough and keep the rest in the fridge.
Taste the filling before you fold. Salt and heat should feel balanced. A squeeze of lime wakes the mix if it tastes flat. A pinch of sugar softens the tomato if it tastes sharp.
Crimp with intent for a tidy seal. If leaks worry you brush the edge with a touch of water before you fold. Vent one tiny slit on top if your filling holds lots of steam. For variety test a pork empanadas batch next time and compare textures.
6) Making Nancy Cooks Chicken Empanadas Ahead of Time
I freeze trays often and future me says thanks. Fill and crimp as normal. Place the tray in the freezer until the pockets turn firm. Move them to a bag with the date. The shape holds well and the crust stays neat.
Bake from frozen on a lined tray. Add a few extra minutes and watch the color. The tops should look golden and the bottoms should feel crisp. If you plan a party make two trays and relax when guests arrive. The plan keeps stress low.
For a sweet change freeze an apple empanadas batch with cinnamon sugar. For a meatless night freeze a vegetarian empanadas mix with beans corn and peppers. Each version follows the same method so the routine stays easy.
7) Storing Leftover Chicken Empanadas
Cool leftovers to room temp then move them to an airtight box. The crust stays crisp longer when the steam has a minute to leave. Place a paper towel under the lid to catch extra moisture. This small move helps a lot.
Reheat in a hot oven so the crust wakes back up. Three hundred fifty degrees for eight to ten minutes works well. The pastry turns crisp and the center warms through. The microwave softens the crust so I use it only for a quick single bite.
If you love variety save a few plain rounds and fill them later with breakfast eggs. My kids cheer for that trick. It turns leftovers into a small morning victory.
8) Try these Main Course next
9) Nancy Cooks Chicken Empanadas
Nancy Cooks Chicken Empanadas empanadas recipe
Ingredients
For the Dough
- 2 and 3 fourths cups all purpose flour
- 1 teaspoon kosher salt
- 8 tablespoons cold unsalted butter cut in small cubes
- 1 large egg
- 1 third cup ice water plus more as needed
- 1 tablespoon white vinegar
For the Filling
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 1 small green bell pepper finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 half teaspoon oregano
- 1 fourth teaspoon cayenne optional
- 2 cups cooked shredded chicken
- 1 half cup tomato sauce
- 1 fourth cup sliced green olives
- Salt to taste
- Black pepper to taste
For Assembly
- 1 egg beaten for egg wash
- All purpose flour for dusting
Instructions
Make the Dough
- Whisk flour and salt in a large bowl
- Cut in the butter with fingers or a pastry cutter until you see pea size bits
- Whisk egg water and vinegar in a cup then pour into the bowl and stir until a shaggy dough forms
- Knead on a floured board just until it comes together then wrap and chill for 30 minutes
Cook the Filling
- Warm oil in a skillet over medium heat then add onion and bell pepper and cook until soft
- Stir in garlic cumin paprika oregano and cayenne and cook one minute
- Add chicken tomato sauce and olives then simmer until thick and saucy
- Season with salt and pepper then cool to room temp
Fill and Bake
- Heat oven to 400 degrees Fahrenheit and line two trays with parchment
- Divide dough in half and keep one half chilled
- Roll the dough on a floured board and cut 4 to 5 inch rounds
- Spoon filling in the center fold to close and crimp the edges with a fork
- Brush with egg wash place on trays and bake 20 to 25 minutes until golden
- Rest five minutes then serve
10) Nutrition
Serving size one empanada. Calories two hundred twenty. Sugar two grams. Sodium three hundred twenty milligrams. Fat ten grams. Saturated fat four grams. Carbohydrates twenty four grams. Fiber two grams. Protein nine grams. Cholesterol forty five milligrams. Numbers guide choices. Flavor still leads the way here at Nancy Cooks with me Nancy in your corner.
Questions on swaps. Use whole grain flour for a heartier crust. Use turkey for a leaner bite. For dairy free skip the egg wash and brush with oil. For gluten free use your trusted blend and watch texture as you mix. Write to me at Nancy Cooks and tell me how it went.
Before you head to the kitchen here is a quick word on search terms that help cooks find this guide. Some readers type chicken empanadas in search. Some type apple empanadas when the sweet tooth calls. Others type empanadas recipe chicken when they want the steps I wrote above. No matter the path I am glad you are here.
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