Get ready to transform your kitchen into a culinary paradise with these irresistible Coconut Curry Chicken Empanadas that blend the best of Latin American and exotic flavors! Imagine biting into a crispy, golden pastry that reveals a creamy, spice-laden chicken filling that will transport your taste buds to a world of deliciousness. Whether you're looking to impress dinner guests or treat yourself to an extraordinary meal, these empanadas are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Latin American
Serves: 6 servings
Ingredients
- 1 pound chicken breast, cooked and shredded
- 1/2 cup coconut milk
- 2 tablespoons curry powder
- 1 package empanada dough
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine shredded chicken, coconut milk, curry powder, salt, and pepper. Mix thoroughly until the chicken is evenly coated with the curry and coconut milk mixture.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Remove the empanada dough from the package and let it sit at room temperature for 10 minutes to become more pliable.
- On a lightly floured surface, roll out each empanada dough disc to ensure an even thickness.
- Place approximately 2-3 tablespoons of the coconut curry chicken filling in the center of each dough disc, leaving a border around the edges.
- Carefully fold the dough over the filling to create a half-moon shape, pressing the edges together with your fingers.
- Use a fork to crimp and seal the edges of each empanada, ensuring no filling can escape during baking.
- Brush the top of each empanada with beaten egg wash to create a golden, glossy finish.
- Arrange the empanadas on the prepared baking sheet, leaving space between each one.
- 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 for 5 minutes before serving to allow the filling to set.
- Serve hot and enjoy your Coconut Curry Chicken Empanadas with optional dipping sauces like yogurt or chutney.
Tips
- Ensure your chicken is thoroughly shredded and evenly coated with the coconut milk and curry powder for maximum flavor.
- Let the empanada dough sit at room temperature to prevent cracking when folding.
- Don't overfill the empanadas - leaving a border helps create a better seal and prevents leaks.
- Use a fork to crimp the edges firmly, creating both a secure seal and a beautiful decorative edge.
- The egg wash is key to achieving that gorgeous golden-brown color - don't skip this step!
- Let the empanadas rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- Serve with cooling dips like yogurt or chutney to complement the warm, spicy filling.
- For extra flavor, consider adding finely chopped cilantro or green onions to your chicken mixture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 85mg
