1. Prepare the Chicken Filling

Begin by cooking and shredding the chicken. You can either poach the chicken breasts in water for 15-20 minutes until fully cooked, or use rotisserie chicken for a quicker option. Once the chicken is cooked, shred it into small pieces using two forks or your hands.

In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until they become soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Add the shredded chicken to the skillet, followed by the ground cumin, chili powder, paprika, salt, and pepper. Stir the mixture to combine all the flavors. Pour in the tomato sauce and stir to evenly coat the chicken and vegetables. Let the mixture simmer on low heat for 5-10 minutes to allow the flavors to meld together.

Once the mixture has thickened slightly, remove it from the heat and stir in the fresh cilantro and lime juice, if using. Allow the filling to cool to room temperature before assembling the empanadas.

2. Make the Empanada Dough

While the chicken filling cools, begin preparing the dough. In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter, fork, or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the cold water, a tablespoon at a time, mixing until the dough begins to come together. You may need a bit more water, so add it as necessary until the dough is smooth and not too sticky.

Form the dough into a ball, cover it with plastic wrap, and refrigerate for at least 30 minutes. This step allows the dough to chill and firm up, which makes it easier to roll out.

3. Preheat the Oven or Oil for Frying

While the dough chills, preheat your oven to 375°F (190°C) if you’re baking the empanadas, or heat about 2 inches of vegetable oil in a deep frying pan over medium-high heat if you’re frying them. The oil should be around 350°F (175°C) for frying.

4. Roll Out the Dough

Once the dough has chilled, remove it from the refrigerator and divide it into 12 equal portions. Roll each portion into a ball, then roll out each ball on a lightly floured surface into a 5-inch circle. Try to make the circles as even as possible, but they don’t need to be perfect.

5. Assemble the Empanadas

Place a spoonful of the chicken filling in the center of each dough circle. Be careful not to overfill, as the empanadas will be difficult to seal if too much filling is added. Gently fold the dough in half over the filling to create a half-moon shape.

Press the edges of the dough together to seal the empanada. You can crimp the edges with a fork or pinch the edges with your fingers to make sure they are securely sealed.

6. Cook the Empanadas

• To Bake: Place the prepared empanadas on a baking sheet lined with parchment paper. Brush each empanada with a beaten egg to give them a golden, glossy finish as they bake. Bake the empanadas for 20-25 minutes or until they are golden brown and crispy on the outside.
• To Fry: Carefully place the empanadas in the hot oil, a few at a time, and fry for 3-4 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove the empanadas from the oil and place them on a paper towel-lined plate to drain any excess oil.

7. Serve the Empanadas

Once the empanadas are cooked, serve them immediately while they are still hot and crispy. They are delicious on their own, but you can also serve them with a variety of dipping sauces such as sour cream, salsa, guacamole, or a spicy ranch dip.