There’s something truly delightful about handheld pastries filled with flavorful goodness, and these Curry Chicken Empanadas are no exception. Similar to the beloved Jamaican patties, empanadas are a popular snack across various cultures, known for their flaky crust and savory fillings. These curry chicken empanadas bring together the best of both worlds, combining the spicy, aromatic flavors of West Indian curry with the convenient, portable nature of empanadas. Perfect for a quick snack, a party appetizer, or even a meal on the go, these empanadas are sure to impress with their bold and delicious taste.
Curry Chicken Empanadas are not only delicious but also versatile and easy to prepare. The rich, spicy filling is encased in a buttery, flaky pastry, making each bite a delightful experience.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon turmeric (optional, for color)
- 1 cup cold unsalted butter, cubed
- 1 large egg
- 1/2 cup cold water
- 1 tablespoon white vinegar
For the Filling:
- 1 lb boneless, skinless chicken breasts, diced
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 Scotch bonnet pepper, seeded and minced (optional, for heat)
- 2 tablespoons curry powder
- 1 teaspoon ground allspice
- 1/2 teaspoon ground thyme
- 1/2 cup chicken broth
- 1/2 cup peas (optional)
- Salt and black pepper, to taste
- 1 large egg, beaten (for egg wash)
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the flour, salt, and turmeric (if using).
- Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg, cold water, and vinegar.
- Add the wet ingredients to the flour mixture and mix until the dough comes together. Do not overmix.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling:
- In a large skillet, heat the vegetable oil over medium heat.
- Add the chopped onion, garlic, ginger, and Scotch bonnet pepper (if using). Sauté until the onion is translucent.
- Add the diced chicken to the skillet and cook until browned on all sides.
- Stir in the curry powder, ground allspice, and ground thyme. Cook for another 2 minutes, allowing the spices to become fragrant.
- Pour in the chicken broth and peas (if using). Simmer until the chicken is cooked through and the mixture has thickened. Season with salt and black pepper to taste.
- Remove from heat and let the filling cool slightly.
- Assemble the Empanadas:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.
- Place a tablespoon of the curry chicken filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp with a fork to seal.
- Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
- Bake the Empanadas:
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
- Remove from the oven and let cool slightly before serving.
Tips for Success:
- Make sure the butter is very cold when making the dough to achieve a flaky crust.
- You can prepare the filling ahead of time and refrigerate it until you’re ready to assemble the empanadas.
- Adjust the amount of Scotch bonnet pepper according to your heat preference.
These Curry Chicken Empanadas are a flavorful fusion of West Indian spices and traditional empanada techniques. With their flaky crust and spicy, aromatic filling, they’re perfect for any occasion. Serve them as a snack, appetizer, or a main dish, and enjoy the delicious taste of this unique fusion recipe. Bon appétit!
