Description
Flaky golden empanadas stuffed with creamy, spiced butter chicken filling, baked until crisp and finished with a fresh herb sprinkle.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, cut into small pieces
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup tomato sauce
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 12 empanada dough discs
- 1 egg, beaten
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Melt butter in a large skillet over medium heat. Add chopped onion, garlic, and grated ginger. Sauté until softened and fragrant.
- Stir in garam masala, ground cumin, and paprika. Add chicken pieces and cook until lightly browned.
- Pour in tomato sauce and simmer for 8 to 10 minutes until chicken is fully cooked and sauce thickens.
- Stir in heavy cream, salt, and black pepper. Cook until mixture is thick and creamy, then remove from heat and let cool completely.
- Place a spoonful of cooled filling in the center of each empanada dough disc. Fold over into a half moon shape and seal edges by crimping with a fork.
- Arrange empanadas on prepared baking sheet and brush tops with beaten egg.
- Bake for 18 to 22 minutes until golden brown and crisp.
- Remove from oven, let rest for 5 minutes, then sprinkle with chopped parsley before serving.
Notes
- Ensure the filling is thick and fully cooled before assembling to prevent leaks.
- Do not overfill the empanadas to avoid bursting during baking.
- Reheat leftovers in the oven to maintain crisp texture.
Nutrition
- Serving Size: 2 empanadas
- Calories: 420
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 105 mg