Large mixing bowl
Measuring cups and spoons
Rolling pin
4-inch round cutter or small plate (for cutting circles)
Baking sheets
Parchment paper or silicone baking mats
Pastry brush (for egg wash)
Fork (for sealing edges)
Sharp knife and cutting board
Make the Dough
Mix flour and salt in a large bowl
Cut in cold butter until mixture resembles coarse crumbs
Whisk one egg with water and vinegar
Gradually mix wet ingredients into flour mixture
Knead gently until dough forms
Wrap and refrigerate for 1 hour
Prepare the Filling
Cook and shred chicken
Sauté onions in oil until translucent
Add garlic, pepper, and spices
Mix in chicken, broth, and tomato paste
Simmer 10 minutes
Stir in cilantro and cool completely
Assemble and Bake
Preheat oven to 375°F (190°C)
Roll dough ⅛ inch thick
Cut 4-inch circles
Add 2-3 tablespoons filling
Seal edges with fork
Brush with beaten egg
Bake 25-30 minutes until golden
- Keep dough cold for flakiest crust
- Don't overfill empanadas
- Cool filling completely before assembling
- Create small steam vents on top
- Let rest 5-10 minutes before serving
Calories: 275kcal | Carbohydrates: 24g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 380mg | Potassium: 210mg | Sugar: 1g