Make the Filling
Heat the oil in a skillet over medium heat. Cook the onion and garlic until soft. Add the carrot and cook for 2 minutes. Stir in the shredded chicken, potato, and corn. Season with oregano, cumin, paprika, salt, and pepper. Pour in the chicken broth and cook until the filling is moist but not watery. Let it cool completely.
Make the Dough
In a large bowl, mix the flour, salt, and sugar. Add the shortening or butter and rub it into the flour until crumbly. Mix in the egg and vinegar. Slowly add the warm water until a soft dough forms. Knead for about 5 minutes until smooth. Cover and let the dough rest for 20 minutes.
Shape the Empanadas
Divide the dough into small balls, about 2 ounces (60 g) each. Roll each one into a 5 to 6-inch circle. Place 1 to 2 tablespoons of filling in the center. Lightly wet the edges with water, fold the dough over, and press the edges closed with a fork or crimp with your fingers.
Bake
Preheat the oven to 375°F (190°C). Place the empanadas on a lined baking sheet. Brush with the beaten egg. Bake for 25–30 minutes, or until golden brown.
Fry
Heat vegetable oil to 340–350°F (170–180°C). Fry the empanadas until golden brown on both sides. Drain on paper towels before serving.
Tips
Let the filling cool before assembling the empanadas.
Don’t overfill them, or they may open while cooking.
Freeze uncooked empanadas for an easy meal later.
Serve with salsa, guacamole, or your favorite dipping sauce.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.
These Chicken Empanadas from tinsuf are golden, flaky, and packed with juicy chicken filling. Save this recipe and follow tinsuf for more
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