⏳ Yield & Time

Yield: 8 servings

Preparation Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

🍽 Ingredients

• 2 cups All-purpose flour
• 1 tsp Salt
• 1 tbsp Sugar
• 1 cup Cold unsalted butter
• 1/2 cup Ice water
• 1 cup Cooked chicken, shredded
• 1/2 cup Onion, finely chopped
• 1/4 tsp Saffron threads
• 1/2 tsp Cumin
• 1/4 tsp Paprika
• 1 tbsp Milk or egg wash

📖 Instructions

1. In a large mixing bowl, whisk together the flour, salt, and sugar. Make sure there are no lumps!
2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. I like to do this until it looks like small pebbles. Dont overwork the dough!
3. Stir in the ice water, one tablespoon at a time, until the dough just comes together. Don't add more water than necessary, or the dough will be too sticky.
4. Turn the dough out onto a lightly floured surface. Gently knead it a couple of times—just to bring it together. Overkneading will make the dough tough.
5. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is key for flaky dough.
6. While the dough chills, prepare the filling. In a saucepan, combine the cooked chicken (or vegetable filling), onion, saffron, and spices. Sauté until heated through. Make sure its all mixed well.
7. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles. It's way easier with a cutter!
8. Spoon about 1-2 tablespoons of the filling into the center of each circle. Don't overfill!
9. Fold the dough over to form a half-moon shape, crimping the edges with a fork to seal. Makes sure there are no gaps to prevent leaking. Use a fork to press it all nice and sealed.
10. Place the empanadas on a baking sheet lined with parchment paper. Lightly brush the tops with milk or egg wash for extra color. An egg wash adds shine, too!
11. Steam the empanadas: Place a pan of water in the bottom of your oven. Put your empanadas on a rack in the upper part of the oven, making sure the empanadas do not touch the water. Bake for 20-25 minutes, or until golden brown and cooked through. I like mine a little crispy!
12. Remove from the oven and let cool slightly before serving. Enjoy your delicious steamed saffron empanadas!

📝 Notes

• For a vegetarian option, substitute the chicken with cooked vegetables like potatoes, peas, and carrots.
• If the dough feels too dry, add an extra tablespoon of ice water, but do so cautiously.
• Don’t be afraid to experiment with other spices; a pinch of cayenne pepper could add a nice kick!