Flaky pastry empanadas filled with spicy jerk-seasoned chicken, bell peppers, and onions. These Caribbean-Latin fusion handheld pies bring together the fiery flavors of Jamaica with the comfort of traditional empanadas for a perfect party food or dinner.
Recipe Details
Ingredients
- 500g empanada dough discs (or homemade)
- 600g boneless chicken thighs, diced
- 1 scotch bonnet pepper, seeded and minced (or 2 jalapeños)
- 10ml ground allspice
- 10ml dried thyme
- 30g brown sugar
- 30ml soy sauce
- 45ml fresh lime juice
- 4 cloves garlic, minced
- 15g fresh ginger, grated
- 1 medium onion, diced
- 1 large red bell pepper, diced
- 3 stalks scallions, chopped
- 30ml olive oil
- 2.5ml ground cinnamon
- 1ml ground nutmeg
- 1 large egg, beaten for wash
- to taste salt
- to taste black pepper
Instructions
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In a bowl, combine 1 scotch bonnet pepper, 10ml ground allspice, 10ml dried thyme, 30g brown sugar, 30ml soy sauce, 45ml fresh lime juice, 4 cloves garlic, 15g fresh ginger, 2.5ml ground cinnamon, and 1ml ground nutmeg to make jerk marinade.
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Add 600g boneless chicken thighs to marinade and toss to coat. Let marinate for at least 30 minutes, or up to 4 hours in refrigerator.
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Heat 30ml olive oil in a large skillet over medium-high heat. Add marinated chicken with marinade and cook for 8-10 minutes until chicken is cooked through.
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Add 1 medium onion and 1 large red bell pepper to skillet. Cook for 5-6 minutes until vegetables are softened. Stir in 3 stalks scallions and cook 1 minute more.
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Season with to taste salt and to taste black pepper. Remove from heat and let cool completely.
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Preheat oven to 190°C (375°F). Line baking sheets with parchment paper.
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Working with one 500g empanada dough discs (or homemade) disc at a time, place 2-3 tablespoons of filling in center. Fold dough over to create half-moon shape.
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Seal edges by pressing with a fork or crimping with fingers. Place on prepared baking sheet.
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Brush tops with beaten 1 large egg. Bake for 20-25 minutes until golden brown and crispy.
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Let cool for 5 minutes before serving. Serve warm with lime wedges or hot sauce.
Tips
Heat Level: Scotch bonnet peppers are very hot - adjust quantity based on your heat tolerance. Jalapeños provide milder heat if preferred.
Dough Options: Store-bought empanada discs save time, but homemade pastry dough or even pie crust can be substituted. Keep dough cold for easier handling.
Make-Ahead: Filling can be made 2 days ahead. Assembled empanadas can be frozen for up to 3 months - bake directly from frozen, adding 5-10 minutes.
Sealing Tips: Ensure edges are well-sealed to prevent filling from leaking. A small amount of water on your finger helps seal stubborn edges.
Serving Ideas: Perfect for parties, game day, or as a hearty dinner with rice and beans. Serve with mango salsa or coconut rice for full Caribbean experience.
Storage: Store cooked empanadas in refrigerator for up to 3 days. Reheat in 180°C (350°F) oven for 10 minutes to re-crisp.
Authentic Touch: Traditional jerk seasoning includes pimento wood smoke. If available, add a small amount of liquid smoke to the marinade.