Chicken Empanadas with Salsa Verde
Spice up your snack table with these Chicken Empanadas with Salsa Verde crispy, golden pockets filled with juicy, flavorful chicken! Wrapped in a flaky crust and baked or fried to perfection, these empanadas are paired with a zesty salsa verde that adds a fresh, tangy kick. Perfect for parties, appetizers, or a satisfying handheld meal, this easy recipe is both comforting and crowd-pleasing. Whether you’re hosting or craving something savory, these empanadas are a must-try. Save this delicious chicken empanadas recipe for later!
Ingredients
- For the Dough
- 2 ½ cups all-purpose flour
- ½ tsp salt
- 1 stick (½ cup) unsalted butter, cold and cubed
- 1 egg
- ½ cup cold water
- 1 tbsp vinegar
- For the Filling
- 2 cups cooked chicken, shredded
- 1 small onion, finely chopped
- 1 red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt and black pepper, to taste
- 2 tbsp olive oil
- ¼ cup shredded cheddar or Monterey Jack cheese (optional)
- For the Salsa Verde
- 1 cup fresh cilantro
- 2 tomatillos, husked and rinsed
- 1 small jalapeño, seeded
- 1 garlic clove
- Juice of 1 lime
- Salt to taste
- For Assembly
- 1 egg, beaten (for egg wash)
- Flour for dusting
Instructions
- Prepare dough: Mix flour and salt, cut in butter, add wet ingredients, knead lightly, refrigerate.
- Cook filling: Sauté onion, garlic, pepper; add chicken and spices; stir in cheese.
- Make salsa: Blend cilantro, tomatillos, jalapeño, garlic, lime juice, and salt.
- Roll dough: Roll dough, cut into circles.
- Assemble empanadas: Fill, fold, seal, brush with egg.
- Bake: Bake 20–25 minutes at 375°F until golden.
- Serve: Serve warm with salsa verde.