Chicken Empanadas are a perfect blend of savory fillings wrapped in a crispy, flaky crust. These hand pies, a beloved snack in Latin American cuisine, can be enjoyed as an appetizer, a main dish, or even as a portable meal. Whether you prefer them baked or fried, their versatility and delicious flavors make them an ideal choice for meal prep or special occasions.
Why You’ll Love This Recipe
Chicken Empanadas are incredibly easy to make and allow for endless customization. Whether you want to stick with a traditional filling or experiment with your own twist, this recipe is the perfect base. From changing up the spices to adding extra ingredients like cheese or vegetables, you have full creative control. The dough can be homemade or store-bought for convenience, and the filling can be cooked in advance, making them great for meal prepping. These empanadas also freeze well, so you can make a large batch ahead of time and bake or fry them when needed. Whether you serve them at a party, picnic, or on a busy weeknight, chicken empanadas are sure to impress!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough (or use store-bought empanada discs):
- All-purpose flour
- Unsalted butter (cold, cubed)
- Egg
- Cold water
- Salt
For the filling:
- Cooked, shredded chicken (rotisserie or boiled)
- Onion, finely chopped
- Garlic, minced
- Bell pepper, diced
- Tomato paste or chopped tomato
- Ground cumin
- Paprika
- Oregano
- Salt and black pepper
- Olive oil
- Fresh cilantro or parsley (optional)
- Shredded cheese (optional)
For assembling:
- 1 egg (for egg wash)
- Oil (if frying)
Directions
- Make the Dough: In a large mixing bowl, combine flour and salt. Cut the cold cubed butter into the mixture until it resembles coarse crumbs. Add the egg and cold water gradually, mixing until the dough starts to come together. Knead the dough briefly to form a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Cook the Filling: In a skillet, heat olive oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened and fragrant. Stir in the tomato paste, ground cumin, paprika, and oregano. Cook for about a minute to combine the spices and allow them to bloom. Add the shredded chicken to the skillet and season with salt and black pepper to taste. Stir in fresh cilantro or parsley if desired, and set the filling aside to cool.
- Roll Out the Dough: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter or a bowl to cut the dough into 4–6-inch circles. If using pre-made empanada discs, this step can be skipped.
- Assemble the Empanadas: Place about 1–2 tablespoons of the cooled chicken filling in the center of each dough circle. If you like, sprinkle some shredded cheese over the filling for added richness. Fold the dough over to form a half-moon shape, and press the edges together to seal. Crimp the edges with a fork to ensure the empanadas are tightly closed.
- Bake or Fry the Empanadas:
- To bake: Preheat the oven to 375°F (190°C). Arrange the empanadas on a baking sheet lined with parchment paper. Brush each empanada with a beaten egg to give them a golden finish. Bake for 25–30 minutes, or until they are golden brown and crispy.
- To fry: Heat a few inches of oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the empanadas in batches, turning them as needed, until they are golden brown on both sides, about 3–4 minutes per side. Drain the fried empanadas on paper towels to remove excess oil.
- Serve: Let the empanadas cool slightly before serving. Enjoy them warm with your favorite dipping sauces like chimichurri, avocado crema, or a tangy salsa verde.
Servings and Timing
- Yield: 12–15 empanadas
- Prep time: 30 minutes
- Chill time: 30 minutes
- Cook time: 25–30 minutes
- Total time: Approximately 1 hour 25 minutes
Variations
- Spicy Chicken Empanadas: Add finely diced jalapeños, chipotle peppers, or a splash of hot sauce to the filling for a spicy kick.
- BBQ Chicken Empanadas: Mix cooked chicken with barbecue sauce, shredded cheese, and caramelized onions for a smoky flavor.
- Green Chile and Cheese: For a Southwestern twist, add green chiles and Monterey Jack cheese to the filling.
- Latin-style Empanadas: Incorporate chopped olives, raisins, or hard-boiled eggs for a traditional, tangy twist.
- Sweet and Savory: For a unique twist, mix in pineapple or mango with the shredded chicken for a sweet contrast to the savory filling.
Storage and Reheating
- Storage: Store any leftover cooked empanadas in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat empanadas in a preheated oven at 350°F (175°C) for 10–15 minutes, or until heated through. Alternatively, use an air fryer for extra crispness.
- Freezing: Uncooked empanadas can be frozen in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. To bake from frozen, add 5–7 minutes to the usual cooking time.
Chicken Empanadas
These savory Chicken Empanadas are filled with seasoned shredded chicken and wrapped in a golden, flaky crust. Whether baked or fried, they are perfect for a snack, appetizer, or meal.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/3 cup cold water
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup bell pepper, diced
- 1 1/2 cups cooked, shredded chicken Rotisserie or boiled
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon oregano
- 1/2 cup shredded cheese (optional) Cheddar or Monterey Jack
Instructions
- Make the dough: In a bowl, mix flour and salt. Cut in the butter until crumbly. Add egg and cold water gradually, forming a dough. Knead briefly, wrap in plastic, and chill for 30 minutes.
- Cook the filling: Heat olive oil in a skillet and sauté onion, garlic, and bell pepper until soft. Add tomato paste, cumin, paprika, oregano, and cook for another minute. Stir in shredded chicken, season with salt and pepper, and let cool.
- Roll out dough: On a floured surface, roll dough into 4–6 inch circles. (Or use pre-made discs.)
- Assemble empanadas: Place 1-2 tablespoons of filling in the center of each circle. Fold over and crimp edges to seal.
- Bake or fry: For baking, preheat oven to 375°F (190°C). Brush empanadas with egg wash and bake for 25–30 minutes. For frying, heat oil and fry until golden and crispy on both sides.
Nutrition
Serving: 1empanadasCalories: 350kcalCarbohydrates: 35gProtein: 12gFat: 18gSaturated Fat: 8gSodium: 300mgFiber: 2gSugar: 2g
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FAQs
- Can I use store-bought dough? Yes, you can use pre-made empanada discs, pie crust, or puff pastry for convenience. This saves time and still results in delicious empanadas.
- Do I need to cook the filling first? Yes, pre-cooking the filling ensures that the chicken is tender, flavorful, and prevents the dough from becoming soggy. It also allows you to adjust the seasoning before assembling.
- Can I make them ahead of time? Absolutely! You can assemble the empanadas in advance and refrigerate them for up to 24 hours. Alternatively, freeze the unbaked empanadas for longer storage.
- What’s the best way to seal empanadas? The traditional way to seal empanadas is by folding and crimping the edges with a fork. If you want a more decorative touch, try twisting the edges for a classic “repulgue.”
- Can I use rotisserie chicken for the filling? Yes, rotisserie chicken is an excellent choice for its flavor and ease. It saves time and adds an extra layer of richness to the filling.
- Is it better to bake or fry the empanadas? Baked empanadas are healthier and less messy, but frying gives the empanadas a crispy golden exterior that many people love. Both methods yield delicious results!
- Can I make gluten-free empanadas? Yes, you can use a gluten-free flour blend to make the dough, or you can buy gluten-free empanada wrappers.
- What sauces pair well with chicken empanadas? Dipping sauces like chimichurri, avocado crema, salsa verde, or even a simple garlic aioli enhance the flavor of these empanadas and make them even more irresistible.
- How can I prevent empanadas from leaking during baking? Be sure not to overfill the empanadas, and press the edges firmly together to seal them. Crimping the edges also helps to prevent leakage.
- Are empanadas good served cold? While they are best enjoyed warm, empanadas can be served at room temperature and still make a delicious snack or lunchbox option.
Conclusion
Chicken Empanadas are the ultimate comfort food, combining tender, flavorful chicken with a flaky, golden crust. These little pockets of joy are perfect for any occasion—whether you’re making them for a quick weeknight dinner, a party, or even a picnic. With countless ways to customize the filling, they’re a versatile dish that everyone will love. Once you try making them from scratch, you’ll have a new favorite recipe to add to your collection.