Discover Authentic Argentine Meat Pie Empanada Recipes & Cooking Tips

Empanadas are delightful, handmade pastries filled with a variety of savory or sweet ingredients, resembling dumplings in appearance. These delectable treats can be baked or fried and have their roots in Spain, though they’ve become a beloved staple across Latin America. Depending on the region, empanadas might also go by names like pastelillos, empanadillas, or empanaditas.

**Pastry Ingredients:**
– 2 ¾ cups all-purpose flour
– ¼ teaspoon granulated sugar
– ¾ cup unsalted butter, melted
– ½ cup cold water
– ½ teaspoon salt

**Filling:**
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 2 tablespoons vegetable oil
– 2 medium onions, diced
– 1 tablespoon minced garlic
– 1 teaspoon paprika
– 1 teaspoon ground cumin
– Salt and pepper to taste
– ¼ teaspoon cayenne pepper
– 1 cup hot water

**Other:**
– 1 beaten egg

**Instructions:**

**Empanada Dough:**
In the bowl of a food processor fitted with a dough blade, combine the flour, salt, and sugar. Gradually add the melted butter, followed by enough water to form a soft, smooth dough. Wrap the dough in plastic and refrigerate for 1 hour to let it rest.

**Pie Filling:**
Heat the oil in a large skillet over medium-low heat. Add the onions and cook for 15-20 minutes, stirring occasionally, until they turn a rich, golden caramel color. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.

Next, add the shredded chicken, seasoning it with paprika, cumin, salt, black pepper, and cayenne pepper. Pour in the hot water and simmer uncovered until most of the liquid has evaporated, about 20-30 minutes. Remove from heat and allow the filling to cool to room temperature. If desired, you can refrigerate the filling overnight for even more flavor.

**Baking Empanadas:**
Preheat your oven to 350˚F (175˚C). Line two baking sheets with parchment paper or lightly grease them.

On a lightly floured surface, roll out the dough thinly. Use a 4 ¾ inch round cutter to cut the dough into perfect circles. Place about 2 tablespoons of the cooled chicken mixture in the center of each circle. Lightly brush the edges with a little beaten egg, then fold the dough over the filling. Press the edges together firmly to seal.

For an elegant touch, gently crimp the edges of the dough with the tines of a fork, creating a decorative, rope-like pattern. Place the empanadas on the prepared baking sheets, spacing them 2 inches apart. Brush the tops with the remaining beaten egg and bake for 20-25 minutes, or until they are beautifully golden and crisp.

Enjoy these delicious empanadas as a hearty snack or a satisfying meal!