These aren't your average empanadas! My family's recipe calls for a touch of saffron for a beautiful golden hue and a unique aromatic flavor. I remember my Abuela making these every Sunday – the kitchen was always filled with such warmth. It's amazing how food can evoke powerful memories.

The dough is delightfully buttery and flaky, providing the perfect contrast to the savory chicken (or vegetarian) filling. I’ve experimented with different types of fillings, but this classic chicken filling is always a family favorite. You can use any cooked chicken, but try to shred it finely so it is easy to fill the empanadas.

Steamed Saffron Empanadas

Name: Steamed-Saffron-Empanadas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Cuisine: Steaming
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

These steamed saffron empanadas offer a unique twist on a classic recipe, combining a rich, flaky crust with a delicately spiced chicken filling. It's a taste of tradition that you can enjoy again and again. I have such great memories related to this recipe!

⏳ Yield & Time

Yield: 8 servings

Preparation Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

📖 Instructions

In a large mixing bowl, whisk together the flour, salt, and sugar. Make sure there are no lumps!
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!
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.
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.
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.
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.
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!
Spoon about 1-2 tablespoons of the filling into the center of each circle. Don't overfill!
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.
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!
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!
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!