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Chicken Empanadas with Green Sauce

Warm, savory pockets filled with shredded chicken and tangy salsa verde, perfect for dinner, lunch, or a snack.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 empanadas
Course: Main Course, Snack
Cuisine: Latin American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked shredded chicken Rotisserie chicken can be used for convenience.
  • 1 cup salsa verde Use store-bought or homemade.
For the Dough
  • 2 cups all-purpose flour Can use whole wheat for a healthier option.
  • 1/2 cup unsalted butter, chilled and cubed Alternatives such as olive oil can be used.
  • 1/2 teaspoon salt
  • 1/4 cup cold water Adjust as necessary for dough consistency.
  • 1 egg for egg wash Optional for a golden finish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine the shredded chicken and salsa verde.
  3. In another bowl, mix the flour, butter, and salt until crumbly.
  4. Gradually add cold water until the dough forms.
  5. Roll out the dough on a floured surface, then cut into circles.
  6. Place a spoonful of chicken mixture on each circle, fold, and seal edges.
  7. Brush the tops with egg wash.
  8. Place on a baking sheet and bake for 25-30 minutes or until golden brown.

Notes

Serve warm with a side salad or steamed vegetables for a balanced meal. For portion control, two empanadas with greens or quinoa make a filling dish.