Golden, flaky pastries filled with a savory, spiced chicken filling. These Chicken Empanadas are the perfect blend of buttery dough and flavorful filling, ideal as appetizers, snacks, or a satisfying main dish.
Why You’ll Love This Recipe
I love how versatile these chicken empanadas are. They work wonderfully for a casual dinner, a festive party platter, or even as a grab-and-go snack. The combination of a tender, homemade pastry with a spiced chicken filling is irresistible. Plus, they are customizable to suit any flavor preference, and they freeze beautifully for make-ahead convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
2 1/2 cups (315g) all-purpose flour
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, cold and diced
1 large egg
1/3 cup cold water
For the Filling:
2 cups cooked, shredded chicken
1/2 cup onion, finely chopped
1/2 cup bell pepper, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder (optional)
Salt and pepper, to taste
1/4 cup tomato sauce
2 tablespoons olive oil
1/4 cup fresh cilantro, chopped (optional)
For Assembly:
1 egg, beaten (for egg wash)
Directions
Prepare the Dough:
Combine the flour and salt in a large bowl. Add the cold butter, working it in until the mixture resembles coarse crumbs.
Beat the egg and mix it into the flour mixture along with the cold water. Combine until a dough forms.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Make the Filling:
Heat olive oil in a skillet over medium heat. Sauté the onion and bell pepper for 3-4 minutes until softened.
Add the garlic, cumin, smoked paprika, and chili powder. Stir and cook for 1 minute until fragrant.
Mix in the shredded chicken and tomato sauce. Stir well and let cook for 3-4 minutes. Season with salt and pepper, then stir in cilantro, if desired. Let the filling cool.
Assemble the Empanadas:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll the chilled dough out to 1/8-inch thickness on a floured surface. Use a cutter to cut out 4-6 inch circles.
Place 1-2 tablespoons of filling in the center of each circle. Fold the dough to create a half-moon and seal the edges with a fork.
Brush the empanadas with beaten egg.
Bake:
Place the empanadas on the prepared baking sheet.
Bake for 20-25 minutes until golden brown.
Serve:
Allow the empanadas to cool slightly and serve warm with salsa, guacamole, or your preferred dipping sauce.
Servings and Timing
Prep Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Servings: 10 empanadas
Calories: Approximately 290 kcal per empanada
Variations
Beef Empanadas: Swap out the chicken for ground beef and adjust seasonings to taste.
Vegetarian Option: Replace the chicken with sautéed mushrooms, beans, or spinach and cheese.
Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the filling.
Cheesy Filling: Mix shredded cheese into the chicken filling for a gooey center.
Sweet Twist: Use the dough to make dessert empanadas by filling them with fruit preserves or sweetened cream cheese.
Storage/Reheating
Refrigerator: Store cooled empanadas in an airtight container for up to 3 days.
Freezer: Freeze baked empanadas for up to 3 months. Reheat directly from frozen.
Reheating: Warm in a 350°F oven for 10-15 minutes or until heated through.
Related Recipes:
FAQs
How can I prevent my empanadas from opening while baking?
Make sure to seal the edges well by crimping with a fork and brushing the edges with water before sealing.
Can I make the dough in advance?
Yes, the dough can be prepared up to 2 days in advance and stored in the refrigerator.
What dipping sauces pair well with chicken empanadas?
I enjoy serving them with salsa, guacamole, or a creamy chipotle sauce.
Can I use store-bought dough?
Absolutely! If short on time, store-bought empanada or puff pastry dough works well.
How do I ensure my filling isn’t too soggy?
Allow the filling to cool completely before assembling the empanadas to prevent excess moisture from soaking the dough.
Conclusion
These chicken empanadas are a delightful addition to any meal or gathering. With their flaky crust and flavorful filling, they’re sure to impress. Whether you stick to the classic recipe or explore the variations, I’m confident they’ll become a favorite in your kitchen. Enjoy!
📖 Recipe:
PrintChicken Empanadas
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- Author: Isabella
- Total Time: 55 minutes
- Yield: 10 empanadas
Description
Golden, flaky chicken empanadas filled with a spiced, savory chicken filling. Perfect as appetizers, snacks, or a main dish, these homemade empanadas are customizable, freezer-friendly, and absolutely delicious.
Ingredients
For the Dough:
2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1 egg
1/3 cup cold water
For the Filling:
2 cups cooked, shredded chicken
1 medium onion, diced
1 small bell pepper, diced
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp chili powder (optional)
Salt and pepper to taste
1/3 cup tomato sauce
1 tbsp olive oil
2 tbsp fresh cilantro, chopped (optional)
For Assembly:
1 egg (for egg wash)
Instructions
Prepare the Dough:
- In a large bowl, combine flour and salt. Add cold butter and work it in until the mixture resembles coarse crumbs.
- Beat the egg and mix it into the flour mixture with cold water until a dough forms.
- Shape the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
Make the Filling:
- Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper for 3-4 minutes until softened.
- Add garlic, cumin, smoked paprika, and chili powder. Stir and cook for 1 minute until fragrant.
- Stir in shredded chicken and tomato sauce, cooking for 3-4 minutes. Season with salt, pepper, and cilantro (if using). Let cool.
Assemble the Empanadas:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll chilled dough to 1/8-inch thickness on a floured surface. Cut into 4-6 inch circles.
- Place 1-2 tablespoons of filling in the center of each circle, fold to form a half-moon, and seal edges with a fork.
- Brush empanadas with beaten egg.
Bake:
- Arrange empanadas on the prepared baking sheet and bake for 20-25 minutes until golden brown.
- Cool slightly and serve warm with your choice of dipping sauce.
Notes
For variations, try beef, vegetarian, or cheese-filled empanadas.
Ensure the filling is cool to avoid soggy dough.
Store-bought dough can save time if needed.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Snacks, Appetizers, Main Dish
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 10 empanadas
- Calories: 290 kcal per empanada (approx. 10 empanadas)