Spicy Chicken Empanadas (Paula Deen)

The aroma of warm spices and savory chicken always transports me back to my grandmother’s kitchen. She wasn’t a formally trained chef, but she had a magical touch with simple ingredients. One dish I particularly remember was her version of hand pies, stuffed with all sorts of flavorful fillings. These Spicy Chicken Empanadas, popularized by Paula Deen, capture that same comforting feeling, with a delightful kick of heat and a flaky, golden crust. It’s a recipe that’s both accessible and deeply satisfying.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 10-12 empanadas
• Yield: 10-12 empanadas
• Dietary Type: Not specified (contains dairy)

Ingredients

• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely diced
• 1 (4 1/4 ounce) can diced green chilies
• 1/2 jalapeno, seeded and finely diced (optional)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1 rotisserie-cooked chicken, picked and finely chopped
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro leaves
• 2 cups grated monterey jack pepper cheese
• Salt & freshly ground black pepper
• Prepared pie dough
• 1 egg, mixed with 1 tablespoon water, for egg wash
• Peanut oil, for fryer

Equipment Needed

• Medium saute pan
• Large bowl
• 4-inch ring mold or biscuit cutter
• Deep-fryer
• Paper towels

Instructions

1. Begin by preparing the filling. Heat the vegetable oil in a medium saute pan over medium heat. Add the diced yellow onion, diced green chilies, and the optional jalapeno (if using). Add the minced garlic and ground cumin. Saute the mixture until the onions are translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. While the onion mixture is sauteing, prepare the chicken. In a large bowl, combine the finely chopped rotisserie chicken, fresh lime juice, and chopped fresh cilantro leaves.
3. Once the onion mixture is ready, add it to the bowl with the chicken mixture. Mix well to combine all the ingredients.
4. Stir in the grated monterey jack pepper cheese into the chicken mixture. Season generously with salt and freshly ground black pepper to taste. Adjust the seasoning as needed to suit your preference.
5. On a lightly floured surface, unroll the prepared pie dough. Using a 4-inch ring mold or biscuit cutter, cut out circles from the dough. Re-roll the scraps to maximize the number of circles you get.
6. Place about 1 tablespoon of the chicken mixture in the center of each dough circle. Be careful not to overfill them, as this can make them difficult to seal.
7. In a small bowl, whisk together the egg and water to create the egg wash. Brush the egg wash around the circumference of each dough circle. This will help to seal the empanadas.
8. Fold the top half of the dough circle over to form a half-circle shape, encasing the chicken filling. Gently press the edges together to seal.
9. Use the tines of a fork to firmly press along the sealed edges of each empanada. This will not only create a decorative pattern but also ensure a tight seal.
10. Heat a deep-fryer to 325 degrees F (160 degrees C) with peanut oil. Ensure there is enough oil to fully submerge the empanadas.
11. Carefully submerge a few empanadas into the hot peanut oil, being careful not to overcrowd the fryer.
12. Fry the empanadas until they are golden brown and crispy, about 2 minutes per side. Monitor the temperature of the oil; if it drops too low, the empanadas may become greasy.
13. Remove the fried empanadas from the oil using a slotted spoon or spider. Place them on a plate lined with paper towels to drain any excess oil.
14. Serve the Spicy Chicken Empanadas immediately while they are still hot and crispy.

Expert Tips & Tricks

• Spice Level Adjustment: For a milder flavor, reduce or eliminate the jalapeno. For a spicier kick, add a pinch of cayenne pepper to the chicken mixture.
• Dough Consistency: Ensure the pie dough is cold when working with it. This prevents it from becoming sticky and difficult to handle. If it gets too warm, refrigerate it for a few minutes before continuing.
• Make-Ahead Tip: The chicken filling can be prepared a day in advance and stored in the refrigerator. This allows the flavors to meld together even more.
• Baking Option: While the recipe calls for deep-frying, you can also bake the empanadas. Preheat the oven to 375 degrees F (190 degrees C). Place the empanadas on a baking sheet lined with parchment paper. Brush with egg wash and bake for 15-20 minutes, or until golden brown.
• Cheese Variation: Feel free to experiment with different types of cheese. Pepper jack adds extra heat, while cheddar provides a sharper flavor.

Serving & Storage Suggestions

Serve these Spicy Chicken Empanadas hot as an appetizer, snack, or light meal. They pair wonderfully with sour cream, guacamole, salsa, or a simple lime crema.

Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350 degrees F (175 degrees C) for 10-15 minutes, or until heated through. You can also reheat them in an air fryer for a crispier texture. Reheating in a microwave is not recommended as it can make the crust soggy. Empanadas are best enjoyed freshly made.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	267.9 kcal	N/A
Calories from Fat	N/A	61%
Total Fat	18.2 g	28%
Saturated Fat	7.1 g	35%
Cholesterol	93.9 mg	31%
Sodium	320.5 mg	13%
Total Carbohydrate	2.4 g	0%
Dietary Fiber	0.4 g	1%
Sugars	1.1 g	N/A
Protein	22.8 g	45%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free pie dough for a gluten-free version.
• Vegan: Substitute the chicken with seasoned black beans or a plant-based chicken alternative. Use vegan cheese and egg wash.
• Vegetarian: Replace the chicken with roasted vegetables such as corn, bell peppers, and zucchini.
• Spicy Chorizo Empanadas: Swap the chicken for cooked chorizo for a smoky and spicy twist.
• Different Crust: Use puff pastry for a flakier crust.

FAQs (Frequently Asked Questions)

Q: Can I freeze these empanadas?
A: Yes, you can freeze them. Prepare the empanadas, but don’t fry them. Place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or airtight container. Fry them directly from frozen, adding a few extra minutes to the cooking time.

Q: Can I bake these instead of frying them?
A: Absolutely! Preheat your oven to 375°F (190°C), brush the empanadas with egg wash, and bake for 15-20 minutes, or until golden brown.

Q: Can I use a different type of cheese?
A: Definitely! Pepper jack cheese is great for extra spice, but you can use cheddar, Oaxaca, or any cheese that melts well.

Q: How do I prevent the empanadas from bursting open during frying?
A: Make sure to seal the edges tightly with a fork. Also, don’t overfill the empanadas, and ensure the oil temperature is consistent.

Q: Can I make these ahead of time?
A: Yes, you can prepare the filling a day in advance. Also, you can assemble the empanadas and keep them refrigerated for a few hours before frying or baking.

Final Thoughts

These Spicy Chicken Empanadas are a surefire crowd-pleaser, offering a delightful combination of savory flavors and a satisfying crunch. Don’t be afraid to experiment with different fillings and cheeses to create your own signature version. Whether you’re hosting a party or simply looking for a comforting snack, these empanadas are guaranteed to hit the spot. So gather your ingredients, preheat your fryer (or oven), and get ready to enjoy a taste of Southern comfort with a spicy twist!