She Strengthens

The Art of Empanada Making: A Delicious South American Tradition

Empanadas are more than just a meal; they’re a cultural icon in South America, symbolizing warmth, community, and delicious flavors. This recipe combines the richness of braised chicken, olives, and spices, wrapped in a flaky, buttery dough that’s sure to impress.

Gather Your Crew: Empanada-Making is a Team Effort

Before you start, gather your friends and family together for an empanada-making party. The process may take some time, but the end result is well worth the effort. Plus, it’s a great opportunity to bond over good food and good company.

Special Equipment Needed

To make these empanadas, you’ll need a 4-1/2-inch round cutter to portion out the dough. If you don’t have one, you can trace a plate of the same size with a knife to create the perfect circles.

Game Plan: Freeze and Bake Later

These empanadas can be frozen either fully baked or unbaked without the egg wash. Simply place them on a baking sheet, brush with egg wash, and bake at 375°F until golden brown. For baked, frozen empanadas, cook until just heated through.

The Perfect Empanada Recipe

Yield: 18-20 hand pies
Difficulty: Medium
Total Time: 3 hours 40 minutes
Active Time: 1 hour 15 minutes

Ingredients:

For the dough:

• 2 large eggs
• 1/3 cup dry white wine, chilled
• 1 1/2 teaspoons distilled white vinegar
• 3 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 12 tablespoons unsalted butter (1 1/2 sticks), chilled and cut into small pieces

For the filling:

• 1 pound bone-in, skin-on chicken thighs (about 3 thighs)
• 1 tablespoon unsalted butter
• 1/2 medium yellow onion, finely chopped
• 1/2 medium red bell pepper, finely chopped
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 3/4 teaspoon fine salt, plus more for seasoning the chicken
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning the chicken
• 2 plum tomatoes, cored and finely chopped
• 1/4 cup dry white wine
• 2 tablespoons finely chopped green olives
• 2 tablespoons finely chopped cilantro
• 1/2 teaspoon distilled white vinegar

To Assemble and Serve:

• Flour, for dusting the work surface
• 1 large egg
• 1 tablespoon water

Instructions:

Make the Dough

Combine eggs, wine, and vinegar in a medium bowl and whisk to break up the yolks. Place flour, sugar, and salt in a large bowl and whisk briefly to combine. Add butter and blend until pea-size pieces remain. Drizzle egg mixture over flour mixture and combine until all flour is incorporated. Turn dough out onto a floured work surface and form into 2 round disks. Wrap each disk in plastic wrap and refrigerate until firm.

Prepare the Filling

Pat chicken dry with paper towels and season generously with salt and pepper. Melt butter in a large frying pan over medium-high heat. Add chicken and cook until golden brown. Remove chicken and set aside. Reduce heat to medium and add onion, bell pepper, oregano, cumin, red pepper flakes, salt, and pepper. Cook until onion has softened. Add tomatoes and wine, stir to combine, and bring to a simmer. Return chicken to the pan and simmer until cooked through. Finely chop the meat and return it to the pan. Add olives, cilantro, and vinegar, and season with more salt and pepper as desired.

Assemble and Bake the Empanadas

Heat the oven to 375°F and arrange a rack in the middle. Line 2 baking sheets with parchment paper. Combine egg and water in a small bowl and beat together. Remove a dough disk from the refrigerator and place it on a lightly floured work surface. Roll the dough to 1/16-inch thickness and stamp out as many rounds as possible. Place 2 level tablespoons of the filling in the center of a dough round. Dip your finger in the egg wash and trace around the edge of the round to moisten. Fold the sides up like a taco and squeeze the edges together to seal. Lay the empanada flat and press the back of a fork along the rounded edge to further seal and create a pattern. Brush the tops with egg wash and bake until golden brown.