Chicken Empanadas (Golden, Flaky Pastries)

These Chicken Empanadas (Golden, Flaky Pastries) are a delightful combination of tender, flavorful chicken filling and a golden, flaky pastry crust. Whether I serve them as a snack, appetizer, or main course, they are always a hit. They’re easy to make and adaptable to different tastes, making them a versatile addition to any meal plan.

Why You’ll Love This Recipe

The buttery, flaky crust is irresistibly delicious.

The filling is flavorful and customizable to suit your preferences.

They can be made ahead and stored for a quick, tasty treat.

They’re perfect for any occasion—snacks, appetizers, or even a main course.

The recipe uses simple, pantry-friendly ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Filling:

2 cups cooked chicken, shredded (leftover chicken works great)

1 small onion, finely chopped

1/2 cup red bell pepper, finely chopped

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon paprika

1/4 teaspoon black pepper

1/2 teaspoon salt (or to taste)

1/4 cup chopped fresh cilantro (optional)

1/4 cup shredded cheese (optional, for added richness)

1 tablespoon olive oil or vegetable oil (for sautéing)

For the Dough:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cut into small cubes

1/4 cup cold water (more if needed)

1 egg, beaten (for egg wash)

Directions

Prepare the Filling:

I heat olive oil in a pan over medium heat and sauté the onion, bell pepper, and garlic until softened. Then I stir in the shredded chicken, cumin, chili powder, paprika, salt, and pepper, cooking until heated through. Once off the heat, I add cilantro and cheese, if desired, and let it cool.

Make the Dough:

I mix flour and salt in a large bowl, then cut in the cold butter until the mixture resembles coarse crumbs. Gradually adding cold water, I mix until the dough forms. After kneading gently, I wrap the dough and refrigerate it for at least 30 minutes.

Assemble the Empanadas:

Preheating the oven to 375°F (190°C), I roll the dough out to 1/8-inch thickness and cut circles. Placing a spoonful of filling in each, I fold the dough over, seal the edges with a fork, and arrange them on a parchment-lined baking sheet. I brush each empanada with egg wash for a golden finish.

Bake the Empanadas:

I bake them for 25-30 minutes until golden and crispy. Letting them cool for a few minutes, I serve them warm with dipping sauces like salsa, sour cream, or guacamole.

Servings and Timing

Servings: 10-12 empanadas

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Variations

Add chopped olives, raisins, or diced potatoes to the filling for a unique twist.

Use ground turkey or beef instead of chicken for variety.

Swap the spices to match your flavor profile; try curry powder or smoked paprika for a change.

Create vegetarian empanadas by using a mix of sautéed vegetables like mushrooms, spinach, and cheese.

Storage/Reheating

Refrigerate: Store cooked empanadas in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.

Freeze: Unbaked empanadas can be frozen for up to 3 months. Bake directly from the freezer, adding a few extra minutes to the cooking time.

Reheat: For best results, avoid microwaving to maintain the flaky crust; use an oven or toaster oven instead.

Related Recipes:

• Chicken Empanadas
• Baked Chicken Empanadas

FAQs

What can I use instead of chicken for the filling?

You can substitute shredded turkey, ground beef, or even a plant-based meat alternative for the chicken.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days or frozen for up to 1 month.

How do I prevent the empanadas from opening while baking?

Ensure you don’t overfill them, and seal the edges tightly with a fork. A light egg wash on the edges before sealing can also help.

Are empanadas gluten-free?

This recipe uses all-purpose flour, but you can substitute gluten-free flour to make them gluten-free.

Can I fry the empanadas instead of baking them?

Yes, frying gives them a crispier texture. Heat oil in a deep skillet and fry until golden brown.

Conclusion

These Chicken Empanadas (Golden Flaky Pastries) are a must-try recipe for anyone who loves flaky pastries filled with delicious, savory fillings. I enjoy making them for gatherings or meal prep—they freeze well and reheat beautifully. Whether I’m serving them as a snack, appetizer, or main dish, they always deliver on flavor and satisfaction. Give them a try and enjoy a taste of homemade comfort.

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