Chicken Curry Empanada Recipe
The best empanadas, ever.
This recipe’s got two wonderful things going for it: a tender, crumbly, crunchy crust and a filling that’s creamy and bursting with flavor. The finely chopped green bell peppers also offer a little crunch to every bite.
For tastier chicken, marinate the raw chicken pieces in ½ teaspoon salt the night before you start prepping. You may also prepare the filling days in advance and keep it in the freezer until ready to assemble. Be sure to defrost the filling the night before. We suggest using a food processor to mix the dough instead of a fork.
Letting the dough rest after kneading for 2 hours, or a few days in the fridge will make the dough easier to work with.