If you’re craving a delightful, flaky treat that bursts with savory goodness, this Chicken Empanadas Recipe is exactly what you need. These golden pockets of joy have a tender, buttery crust enveloping a flavorful filling of seasoned shredded chicken, sautéed vegetables, and just the right balance of spices. Whether you’re planning a cozy family dinner or impressing friends at your next gathering, these empanadas bring a wonderful handheld feast to the table, each bite offering a comforting yet exciting experience.
Ingredients You’ll Need
Simple, familiar ingredients come together beautifully in this recipe. Each one plays a crucial role — from the flaky crust made with cold butter to the fragrant filling that’s bursting with layers of flavor and just a hint of spice.
- 2 1/2 cups all-purpose flour: Provides the perfect structure for a tender but sturdy dough.
- 1/2 tsp salt: Enhances the dough’s flavor just enough to complement the filling.
- 1/2 cup unsalted butter, cold and cubed: Creates that flaky texture that makes empanadas so irresistible.
- 1 egg: Adds richness to the dough and later serves as an egg wash for a beautiful golden finish.
- 1/3 cup cold water: Brings the dough together without making it tough or sticky.
- 2 cups cooked, shredded chicken: The star of the filling — tender, flavorful, and easy to customize.
- 1 medium onion, diced: Adds sweetness and depth when sautéed.
- 1 small bell pepper, diced: Brings a subtle crunch and vibrant color.
- 2 cloves garlic, minced: Packs a punch of aromatic flavor that blends perfectly with spices.
- 1 tsp ground cumin: Provides earthiness and warmth in every bite.
- 1/2 tsp smoked paprika: Gives a smoky depth that elevates the filling beautifully.
- 1/4 tsp chili powder (optional): Adds a gentle kick to wake up your taste buds.
- Salt and pepper to taste: Essential for balancing and highlighting all flavors.
- 1/3 cup tomato sauce: Keeps the filling moist while adding a slight tangy sweetness.
- 1 tbsp olive oil: Used for sautéing and infusing flavor.
- 2 tbsp fresh cilantro, chopped (optional): Offers a fresh, herbal brightness that contrasts the spices.
How to Make Chicken Empanadas Recipe
Step 1: Prepare the Dough
The foundation of any great empanada is its dough, and here, it’s all about creating a tender, flaky crust. Start by mixing the all-purpose flour with salt, then cut in the cold, cubed butter until the mixture looks like coarse crumbs. This method ensures that as it bakes, pockets of butter melt, creating that flaky texture we love. Next, beat one egg and combine it with cold water before mixing it into your flour-butter mixture just until it holds together. Don’t overwork the dough — shape it into a ball, wrap it tightly in plastic, and pop it into the fridge for 30 minutes. This chilling step is important for relaxed gluten and easier rolling later on.
Step 2: Make the Filling
While your dough chills, it’s the perfect time to bring your filling to life. Heat olive oil in a skillet over medium heat and start by softening the onions and bell peppers until fragrant and tender, about 3 to 4 minutes. Then, introduce the minced garlic along with your cumin, smoked paprika, and optional chili powder for about a minute to bloom those beautiful spices. Stir in your shredded chicken and tomato sauce, letting them combine and heat through for another few minutes. Season with salt, pepper, and fresh chopped cilantro if you’re using it — the cilantro injects a lovely fresh note that balances the smoky spices. Finally, set this mixture aside to cool slightly before assembling, so you don’t soften your dough prematurely.
Step 3: Assemble the Empanadas
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a floured surface, roll your chilled dough out to about 1/8-inch thickness — thin enough to bake crisp but sturdy enough to hold the filling. Using a 4 to 6-inch round cutter or the rim of a bowl, cut circles from the dough. Place 1 to 2 tablespoons of filling right in the center of each circle. The trick here is not to overfill, so the edges can seal properly. Fold the dough over the filling to create a half-moon shape, then press the edges firmly with a fork to seal completely. Don’t forget to brush each empanada with the beaten egg — this little step guarantees a shiny, golden crust that looks as good as it tastes.
Step 4: Bake to Perfection
Arrange your empanadas evenly spaced on the parchment-lined baking sheet and slide them into your preheated oven. Bake for 20 to 25 minutes or until they’re gloriously golden brown. You’ll know they’re done when you see a crisp crust that offers a slight crunch when bitten into, giving way to that juicy, flavorful filling inside. Let them cool slightly before serving so you don’t burn your fingers — although, who can wait?
How to Serve Chicken Empanadas Recipe
Garnishes
Adding the right garnishes can bring your Chicken Empanadas Recipe to life even more. Try sprinkling some freshly chopped cilantro or parsley on top for color and freshness. A dollop of sour cream or a drizzle of spicy salsa adds creaminess or heat that contrasts beautifully with the rich filling. For a touch of brightness, squeeze a little fresh lime juice over your empanadas right before serving.
Side Dishes
Because Chicken Empanadas already pack a punch of flavor and texture, light sides complement them well. Consider a crisp green salad dressed with zesty vinaigrette, or serve with a simple avocado and tomato salsa for freshness. For a heartier meal, a bowl of black beans or seasoned rice will round out the plate perfectly.
Creative Ways to Present
These empanadas also make fantastic finger foods for parties or casual dinners. Arrange them on a wooden board surrounded by small bowls of various dips such as guacamole, chimichurri, or a smoky chipotle sauce to encourage dipping and sharing. You can even turn them into sliders by slicing each empanada in half and serving on mini buns with slaw!
Make Ahead and Storage
Storing Leftovers
Got leftovers? No problem! Store your cooked empanadas in an airtight container in the refrigerator for up to 3 days. Keeping them chilled helps preserve their flavor and texture — just be sure to reheat them properly before serving again.
Freezing
If you want to prep ahead and save time on a busy day, these empanadas freeze beautifully. Assemble them fully but do not bake. Place them on a parchment-lined tray and freeze until solid, then transfer to a freezer-safe bag or container. They keep well for up to 2 months and can be baked straight from frozen — just add a few extra minutes to your baking time.
Reheating
The best way to reheat empanadas is in the oven to keep the crust crisp. Heat them at 350°F (175°C) for 10 to 12 minutes or until warmed through. Avoid microwaving if possible, as it tends to make the dough soggy.
FAQs
Can I use rotisserie chicken for this Chicken Empanadas Recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut and adds great flavor with minimal effort. Just shred it finely, and you’re ready to go.
What can I substitute for butter in the dough?
If you want a dairy-free version, you can substitute cold coconut oil or a vegan butter alternative. The texture might be slightly different but still delicious.
Can I make these empanadas gluten-free?
Yes, though you’ll need a gluten-free flour blend suitable for baking, and you might need to adjust the liquid slightly. Experimenting with xanthan gum can help improve dough elasticity.
Is it possible to bake empanadas instead of frying?
This Chicken Empanadas Recipe is designed for baking, which yields a lighter, flaky crust. Baking is a healthier and less messy option that still produces fantastic results.
How spicy is the filling? Can I adjust it?
The recipe includes chili powder, which is optional and mild. You can easily dial up or down the heat by adjusting that ingredient or adding fresh jalapeños for extra spice.
Final Thoughts
There is something truly special about making and sharing homemade empanadas, and this Chicken Empanadas Recipe hits all the right notes — tender, flaky crust paired with a savory, spicy filling that feels both comforting and exciting. Whether you’re serving them up for a casual meal or impressing friends at a gathering, these empanadas are always met with smiles and requests for seconds. Don’t wait to try this recipe; once you do, it’s sure to become a beloved favorite in your kitchen too!
Print
Chicken Empanadas Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Description
Delicious homemade chicken empanadas featuring a flaky, buttery crust and a savory filling of shredded chicken, sautéed vegetables, and aromatic spices. Perfect as a snack or appetizer, these empanadas are baked to golden perfection and can be enjoyed warm with your favorite dipping sauce.
Ingredients
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
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 Brushing
- 1 egg (for egg wash)
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Add the cold cubed butter and work it into the flour mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Form the Dough: Beat one egg and mix it into the flour mixture along with the cold water. Stir until a dough forms, then shape it into a ball. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to chill and rest.
- Make the Filling: Heat the olive oil in a skillet over medium heat. Sauté the diced onion and bell pepper for 3-4 minutes until softened. Add the minced garlic, ground cumin, smoked paprika, and chili powder, cooking for an additional minute until fragrant.
- Add Chicken and Tomato Sauce: Stir in the shredded cooked chicken and tomato sauce. Cook everything together for 3-4 minutes to combine flavors. Season with salt, pepper, and add chopped fresh cilantro if desired. Remove from heat and let the filling cool.
- Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
- Roll and Cut Dough: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4 to 6 inch round cutter to cut out circles from the dough.
- Assemble the Empanadas: Place 1-2 tablespoons of the cooled chicken filling in the center of each dough circle. Fold the dough over to create a half-moon shape and seal the edges by pressing them with a fork to prevent filling from spilling out.
- Apply Egg Wash: Beat the remaining egg and brush it over the empanadas to give them a golden and shiny finish after baking.
- Bake: Arrange the empanadas on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until they turn golden brown.
- Serve: Allow the empanadas to cool slightly before serving warm with your favorite dipping sauce.
Notes
- For a spicier filling, increase chili powder or add a pinch of cayenne pepper.
- You can substitute cooked shredded chicken with rotisserie chicken for convenience.
- Dough can be made ahead and refrigerated for up to 2 days or frozen for longer storage.
- Ensure the filling is cool before assembling to prevent dough from becoming soggy.
- Brush the empanadas with egg wash gently to avoid tearing the dough edges.
- These empanadas can also be reheated in an oven or air fryer for best texture.
