By Doreen Colondres
Chicken Curry Empanadas – A Twist of Comfort and Creativity
The beauty of empanadas lies in their versatility. You can fill them with whatever your heart (or cravings) desire. From classic, nostalgic flavors to fun and creative combinations — even leftovers from last night’s dinner — the possibilities are endless.
One of my favorite ways to break out of the routine is with flavors inspired by curry. Turmeric — the golden heart of many curry blends — brings warmth and color, turning this simple empanada into a fragrant, feel-good treat.
Here’s my go-to recipe for those days when you crave something fun, comforting, and packed with flavor.
What You’ll Need (it looks long, but it’s easy — I promise):
12–15 empanada dough disks (puff pastry-style for baking)
½ lb chicken breast (boneless and skinless)
½ lb chicken thighs (boneless and skinless)
2 tbsp olive oil
3 medium garlic cloves, minced
1 medium white onion, finely diced
½ orange bell pepper, finely diced
½ cup white wine (plus a sip for the chef!)
1 tbsp fresh cilantro, chopped
Salt and black pepper to taste
1 serrano chile, seeded and finely chopped (optional)
How to Make Them:
First, cook the chicken by simmering it in lightly salted water (about 1 cup) until just tender, around 15 minutes — avoid overcooking so it blends nicely later. Once cool enough to handle, shred and set aside.
In a skillet over medium-high heat, warm the olive oil and sauté the garlic, onion, bell pepper, and serrano chile for 3–5 minutes until fragrant and softened.
Add the shredded chicken and stir for another 3–5 minutes. Pour in the white wine, let it simmer and reduce for about a minute (stirring often — and don’t forget your sip!).
Lower the heat, stir in the curry, turmeric, salt, and pepper, and cook for 5 more minutes. Finish with cilantro, taste, and set aside to cool slightly.
To assemble, brush the edges of the empanada disks with water. Add a spoonful of filling to each, fold and seal with your fingers, then crimp the edges with a fork or twist for a traditional touch.
Refrigerate (covered) until ready to bake — they can rest for up to 3 days. Before baking, brush with egg wash for a golden finish. Bake at 375°F for about 18-20 minutes, or until golden and crispy.
Serving Tip:
Pair with Torrontés (my favorite from Argentina!), Sauvignon Blanc, Albariño, or Cava — all perfect for this aromatic, slightly spicy filling.
Cheers to creativity in every bite!
