free web stats

Chicken Empanadas

by

Chicken Empanadas are golden, flaky pastries stuffed with a delicious seasoned chicken filling. Popular throughout Latin America and Spain, they can be baked for a lighter meal or fried for an extra crispy finish. These handheld pastries are perfect as appetizers, snacks, lunch, dinner, or meal prep because they’re easy to make ahead and freeze.

Whether served with salsa, guacamole, sour cream, or a fresh salad, these homemade chicken empanadas are guaranteed to become a family favorite.

Why You’ll Love This Recipe

  • Flaky, buttery homemade dough
  • Juicy, flavorful chicken filling
  • Great for meal prep and freezing
  • Easy to customize with your favorite vegetables and cheese
  • Baked or fried options included
  • Perfect party food

Recipe Information

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour 5 minutes

Servings: 12 empanadas

Calories: Approximately 320 per empanada (baked)

Kitchen Equipment

  • Large mixing bowl
  • Rolling pin
  • Skillet
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Fork
  • Sharp knife
  • Measuring cups and spoons

Ingredients

For the Dough

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • 1 egg
  • ½ cup ice water
  • 1 tablespoon white vinegar

For the Chicken Filling

  • 2 cups cooked chicken, shredded
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 small red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon oregano
  • ½ teaspoon black pepper
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons tomato paste
  • ¼ cup chicken broth
  • ½ cup corn kernels
  • ¼ cup sliced green olives (optional)
  • ¼ cup chopped fresh cilantro or parsley
  • 1 cup shredded Monterey Jack, mozzarella, or cheddar cheese

Egg Wash

  • 1 egg
  • 1 tablespoon milk

Step 1: Make the Dough

In a large bowl, combine flour and salt.

Add the cold butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Whisk together the egg, vinegar, and ice water.

Gradually pour the wet ingredients into the flour mixture while stirring.

Mix until a soft dough forms.

Transfer to a lightly floured surface and knead gently for about 2–3 minutes.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 2: Prepare the Chicken Filling

Heat olive oil in a skillet over medium heat.

Cook onions for about 3 minutes until softened.

Add bell peppers and cook another 3 minutes.

Stir in garlic and cook for 30 seconds.

Add:

  • Paprika
  • Cumin
  • Chili powder
  • Oregano
  • Salt
  • Black pepper

Cook for one minute until fragrant.

Mix in tomato paste.

Add chicken broth and stir well.

Add shredded chicken and mix until evenly coated.

Fold in corn and olives.

Cook for 3–5 minutes until the mixture is thick and no excess liquid remains.

Remove from heat.

Allow the filling to cool completely.

Stir in chopped cilantro and shredded cheese.

Step 3: Roll Out the Dough

Preheat oven to 400°F (200°C).

Line a baking sheet with parchment paper.

Roll the chilled dough to about ⅛-inch thickness.

Cut circles approximately 5–6 inches in diameter using a bowl or cutter.

Gather scraps and reroll as needed.

Step 4: Fill the Empanadas

Place about 2 tablespoons of filling in the center of each dough circle.

Avoid overfilling.

Lightly brush the edge with water.

Fold the dough over into a half-moon shape.

Press edges firmly.

Seal with a fork or crimp decoratively.

Step 5: Apply Egg Wash

Whisk together:

  • Egg
  • Milk

Brush each empanada generously.

This creates a shiny golden crust.

Step 6: Bake

Bake for 22–25 minutes, or until deeply golden brown.

Cool for about 5 minutes before serving.

Optional Fried Version

Heat vegetable oil to 350°F (175°C).

Fry empanadas in batches for 3–4 minutes per side until crispy and golden.

Drain on paper towels.

Serving Suggestions

Serve warm with:

  • Fresh salsa
  • Guacamole
  • Sour cream
  • Cilantro lime rice
  • Mexican street corn
  • Black bean salad
  • Pico de gallo
  • Chipotle aioli
  • Avocado salad

Delicious Variations

Cheesy Chicken

Add extra cheddar and mozzarella for a gooey filling.

Spicy Buffalo Chicken

Mix shredded chicken with buffalo sauce and blue cheese.

BBQ Chicken

Replace tomato paste with barbecue sauce and add smoked paprika.

Southwest Chicken

Add black beans, corn, jalapeños, and pepper jack cheese.

Creamy Chicken

Mix in 2 tablespoons of cream cheese for a rich, creamy filling.

Chicken and Mushroom

Sauté chopped mushrooms with the onions for extra savory flavor.

Storage

Store cooled empanadas in an airtight container in the refrigerator for up to 4 days.

Freezing Instructions

Freeze assembled unbaked empanadas on a baking sheet until solid.

Transfer to freezer-safe bags or containers and freeze for up to 3 months.

Bake directly from frozen, adding 5–8 minutes to the baking time.

Reheating

  • Oven: 350°F (175°C) for 10–12 minutes
  • Air Fryer: 350°F (175°C) for 5–7 minutes
  • Microwave: 1–2 minutes (the crust will be softer)

Pro Tips

  • Cool the filling completely before assembling to prevent soggy dough.
  • Keep the dough chilled until ready to use for the flakiest crust.
  • Don’t overfill the empanadas or they may burst during baking.
  • Seal the edges tightly to keep the filling inside.
  • Brush with egg wash just before baking for the best color.
  • If baking from frozen, do not thaw first.
  • Let the empanadas rest for a few minutes after baking so the filling can set.

Approximate Nutrition (Per Empanada)

  • Calories: 320
  • Protein: 16g
  • Carbohydrates: 28g
  • Fat: 16g
  • Saturated Fat: 7g
  • Fiber: 2g
  • Sugar: 2g
  • Sodium: 430mg

Leave a Comment