Venezuelan Chicken Empanadas (French Twist)
A French-inspired twist on traditional Venezuelan empanadas, filled with juicy chicken and spices.
Ingredients
- ●1 pound, boneless and skinless chicken breast
- ●2 cups, all-purpose flour
- ●1 medium, diced vibrant red bell pepper
- ●1 package, thawed fluffy puff pastry
- ●2 teaspoons venezuelan spices (annatto, cumin, coriander)
- ●1 teaspoon salt
- ●1/2 teaspoon pepper
- ●1 package, store-bought or homemade empanada dough
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large bowl, mix together the chicken breast, red bell pepper, venezuelan spices, salt, and pepper.
- 3
Unfold the puff pastry and cut it into 8 equal squares.
- 4
Place a tablespoon of the chicken mixture onto one half of each square, leaving a 1/2-inch border around the edges.
- 5
Brush the edges with water and fold the other half of the pastry square over the filling, pressing the edges to seal.
- 6
Use a fork to crimp the edges and create a decorative border.
- 7
Brush the tops of the empanadas with a little water and sprinkle with granulated sugar.
- 8
Place the empanadas on a baking sheet lined with parchment paper, leaving about 1 inch of space between each empanada.
- 9
Bake for 20-25 minutes, or until the pastry is golden brown and the filling is cooked through.
- 10
Serve warm, garnished with a sprinkle of sugar and a side of your favorite dipping sauce.
- 11
Optional: Serve with a side salad or roasted vegetables for a well-rounded meal.