Q1: What is the absolute, number one secret to truly crispy baked empanadas that taste like they were fried?

The secret is an egg wash and a hot oven . Brushing the outside of your empanadas with a simple beaten egg is the key that helps the pastry to become beautifully shiny and a deep, golden brown. Baking them in a properly preheated oven ensures that the pastry cooks quickly and becomes wonderfully crisp and flaky, not soggy.

Q2: Can I make these empanadas ahead of time and freeze them?

Yes, this is a perfect freezer meal! The best method is to assemble the unbaked empanadas completely . Then, you can lay them in a single layer on a baking sheet and freeze them until they are solid. Once they are frozen, you can transfer them to a freezer-safe, resealable bag. When you are ready to eat, you can bake them directly from frozen, just be sure to add about 10-15 extra minutes to the total baking time.

Q3: What is the best way to seal empanadas so that the filling doesn't leak out in the oven?

The most important trick is to not overfill them. A good rule of thumb is to only place your filling on one half of the dough circle. After you have folded the dough over, use the tines of a fork to press down firmly and crimp the edges all the way around. This will create a beautiful, decorative edge and a strong seal.

Q4: Can I make these in an air fryer?

Yes, an air fryer is a fantastic way to make these empanadas extra crispy! Simply preheat your air fryer to 375°F (190°C) . Place the assembled empanadas in a single layer in your air fryer basket. You will likely need to work in batches. Cook for about 8-10 minutes , flipping them halfway through, until they are a deep golden brown and crispy.

Q5: What is the difference between empanada dough and pie crust?

They are very similar! A traditional empanada dough is often a bit sturdier and less flaky than a classic American pie crust, which makes it perfect for holding a savory filling. However, in a pinch, a store-bought pie crust is a fantastic and delicious substitute.

Baked Chicken Empanadas (Crispy & Creamy!)

Chicken Empanadas (Crispy & Creamy!)

An easy recipe for delicious baked empanadas with a creamy shredded chicken filling. This dish uses convenient, store-bought empanada dough circles. The savory filling is made by combining pre-cooked shredded chicken with sautéed onions and bell peppers, Greek yogurt for creaminess, fresh spinach, and a blend of Southwestern spices like smoked paprika and cumin. The filled pastries are sealed, brushed with an egg wash, and baked until golden brown and puffed.

Author: Evelyn

Ingredients

2 Tablespoons oil
1/2 medium white or yellow onion, diced
1 medium orange bell pepper, diced
1 medium red bell pepper, diced
2 Tablespoons minced garlic
1/4 cup plain Greek yogurt
2 cups shredded cooked chicken
2 teaspoons smoked paprika
1 1/4 teaspoons cumin
1/2 teaspoon salt
1/2 cup finely chopped spinach
1/4 cup fresh cilantro
12 empanada dough shells
1 large egg, for egg wash

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Heat the oil in a skillet over medium heat. Sauté the diced onions and peppers for about 5 minutes until they begin to soften.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
In a large bowl, combine the sautéed vegetables with the shredded chicken, Greek yogurt, paprika, cumin, salt, chopped spinach, and cilantro. Mix well.
Place about 2-3 tablespoons of the chicken mixture onto the center of each empanada dough circle.
Fold the dough over to create a half-moon shape. Use a fork (dipped in flour to prevent sticking) to press and seal the edges.
Place the assembled empanadas on the prepared baking sheet.
In a small bowl, whisk the egg with a splash of water to create an egg wash. Brush the top of each empanada with the egg wash.
Bake for 30 minutes, or until the empanadas are golden brown.
Let them cool for a few minutes before serving with your favorite dipping sauce.

Notes

This recipe is made quick and easy by using pre-cooked shredded chicken (like from a rotisserie chicken) and store-bought empanada dough.
Using Greek yogurt is a simple way to create a creamy, tangy filling with a boost of protein.
Brushing the empanadas with an egg wash before baking is a key step that gives them a beautiful, shiny golden-brown finish.

Find it online: https://cookupjoy.com/baked-chicken-empanadas/