Chicken Empanadas Recipe
If you’re craving a dish that’s both comforting and bursting with flavor, this Chicken Empanadas Recipe is going to be your new best friend. These golden pockets are filled with tender, savory chicken mixed with vibrant spices and veggies, all enclosed in a perfectly flaky, buttery crust. Every bite brings a harmonious blend of textures and tastes that make for a truly satisfying meal or snack. Whether you’re making these for a family dinner, a friendly gathering, or just because you deserve something delicious, this recipe will show you how approachable and rewarding homemade empanadas can be.
Ingredients You’ll Need
The beauty of this Chicken Empanadas Recipe lies in its simplicity and how each ingredient plays a crucial role, whether it’s adding flavor, texture, or color. Getting familiar with these essentials will help ensure your empanadas come out just right.
- 2 1/2 cups all-purpose flour: Provides the perfect structure for the dough, helping it stay tender yet sturdy.
- 1/2 tsp salt: Balances the sweetness of the butter and enhances overall flavor in the dough.
- 1/2 cup unsalted butter, cold and cubed: Key for creating that flaky, melt-in-your-mouth crust.
- 1 egg: Adds richness to the dough and acts as a binder.
- 1/3 cup cold water: Just enough to bring the dough together without making it sticky.
- 2 cups cooked, shredded chicken: The star of the filling, loaded with protein and tender texture.
- 1 medium onion, diced: Adds sweetness and depth when sautéed.
- 1 small bell pepper, diced: Offers a slight crunch and fresh color to the filling.
- 2 cloves garlic, minced: Infuses aromatic flavor that brings everything together.
- 1 tsp ground cumin: Gives a warm, earthy spice imperative to the filling’s character.
- 1/2 tsp smoked paprika: Adds subtle smokiness and beautiful color.
- 1/4 tsp chili powder (optional): For those who love a bit of a kick.
- Salt and pepper to taste: Essential for seasoning and balancing flavors.
- 1/3 cup tomato sauce: Keeps the filling moist with tangy richness.
- 1 tbsp olive oil: For sautéing the veggies and to enhance flavor.
- 2 tbsp fresh cilantro, chopped (optional): Sprinkles of freshness and brightness in every bite.
- 1 egg (for egg wash): Helps create a shiny, golden crust when baked.
How to Make Chicken Empanadas Recipe
Step 1: Prepare the Dough
Mixing the perfect dough sets the foundation for your empanadas. Start by combining the flour and salt in a large bowl, then cut in the cold butter until the mixture looks like coarse crumbs. Adding beaten egg and cold water next brings everything together into a soft, pliable dough. Wrap it up and chill in the fridge for 30 minutes – this resting time helps the dough relax and makes it easier to roll out without shrinking.
Step 2: Make the Filling
While the dough chills, heat olive oil in a skillet over medium heat and soften the onion and bell pepper. This step unlocks their natural sweetness and builds flavor complexity. Add minced garlic and your spices – cumin, smoked paprika, and optional chili powder – and sauté until fragrant. Stir in shredded chicken and tomato sauce, letting everything simmer just a bit so the flavors meld. Finish with salt, pepper, and chopped cilantro for that vibrant pop. Then, set aside to cool before filling.
Step 3: Assemble the Empanadas
Preheat your oven to 375°F and prepare a baking sheet with parchment paper. Roll out the chilled dough on a floured surface to about 1/8-inch thickness and cut into circles about 4 to 6 inches wide. Spoon 1-2 tablespoons of the cooled filling onto each dough circle, fold over into a half-moon shape, and press the edges firmly with a fork to seal. This seal is vital to keep that delicious filling safely inside while baking.
Step 4: Bake to Golden Perfection
Before placing the empanadas on the baking sheet, brush each with the beaten egg for that glossy, golden finish. Bake in the preheated oven for 20-25 minutes, or until they’re beautifully golden and crisp. Let them cool slightly to set the filling before serving – patience here rewards you with the best texture and taste.
How to Serve Chicken Empanadas Recipe
Garnishes
Serving empanadas with simple garnishes can elevate the experience. Fresh chopped cilantro or a squeeze of lime adds brightness. You might also try a dollop of sour cream or guacamole to bring creamy contrasts that pair wonderfully with the warm, savory filling.
Side Dishes
Empanadas shine best alongside light and refreshing sides. A crisp salad with a citrus vinaigrette, a black bean and corn salad, or even a Spanish rice pilaf can complement and round out the meal perfectly without overwhelming the star of the show.
Creative Ways to Present
For casual entertaining, stack the empanadas on a rustic wooden platter surrounded by small bowls of dipping sauces like chimichurri, salsa verde, or spicy aioli. If you’re going for an elegant touch, serve them individually on small plates with a decorative garnish and a drizzle of sauce around the edges.
Make Ahead and Storage
Storing Leftovers
After enjoying these delicious empanadas, they keep very well when refrigerated in an airtight container for up to 3 days. Simply reheat to bring back that freshly baked warmth and crispness.
Freezing
If you want to prepare ahead or save extras, freeze uncooked empanadas by placing them on a tray in a single layer, then transfer to a freezer bag once firm. They can be frozen for up to 2 months. When ready, bake them straight from frozen – just add a few extra minutes to the baking time.
Reheating
To reheat, pop your empanadas in a preheated oven at 350°F for about 10-15 minutes, or until heated through and crisp again. Avoid microwaving, as it tends to make the crust soggy, and we want that flaky texture intact!
FAQs
Can I use other meats instead of chicken?
Absolutely! This Chicken Empanadas Recipe is versatile. Ground beef, pork, or even vegetarian fillings like mushrooms and cheese can all work beautifully, though cooking times and seasoning might need slight adjustments.
Is it necessary to chill the dough?
Yes, chilling the dough is essential. It helps relax the gluten, making the dough easier to roll out and less likely to shrink or become tough during baking.
Can I make the filling ahead of time?
Definitely. Preparing the filling in advance saves time on assembly day. Just make sure to cool it completely before filling the dough to prevent sogginess.
What if I don’t have fresh cilantro?
If fresh cilantro isn’t available or to your taste, you can leave it out or substitute with fresh parsley for a different but still fresh flavor.
How do I prevent the empanadas from leaking during baking?
Ensure you seal the edges very well using a fork or by crimping the dough. Also, avoid overfilling and make sure the filling is not too wet to reduce leaking risks.
Final Thoughts
There’s nothing quite like sinking your teeth into a warm, homemade empanada filled with that savory, spiced chicken goodness. This Chicken Empanadas Recipe is not only a crowd-pleaser but also a fun and rewarding cooking project. Give it a try, share with friends or family, and watch how these little hand-held delights bring joy to any table.
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Chicken Empanadas Recipe
- Total Time: 55 minutes
- Yield: 10 servings 1x
Description
Classic Chicken Empanadas with a flaky homemade dough filled with a savory blend of shredded chicken, sautéed vegetables, and aromatic spices. Baked to golden perfection, these empanadas make a delicious appetizer or main dish perfect for any occasion.
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 Egg Wash
- 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 it resembles coarse crumbs.
- Form the Dough: Beat one egg and mix it into the flour and butter mixture along with cold water until a dough forms. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to chill and firm up.
- 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 but not browned.
- Add Spices and Chicken: Stir in the minced garlic, ground cumin, smoked paprika, and optional chili powder. Cook for another minute until the mixture is fragrant.
- Combine Filling Ingredients: Add the shredded cooked chicken and tomato sauce to the skillet. Cook for an additional 3-4 minutes to allow flavors to meld. Season with salt, pepper, and chopped fresh cilantro if using. Remove from heat and let the filling cool.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Roll Out Dough: On a floured surface, roll the chilled dough out to about 1/8-inch thickness. Use a round cutter (4 to 6 inches in diameter) to cut out circles from the dough.
- Fill and Seal Empanadas: Place 1-2 tablespoons of the cooled chicken filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together to seal. Use the tines of a fork to crimp the edges tightly, ensuring no filling escapes during baking.
- Apply Egg Wash: Beat the remaining egg and brush it evenly over the tops of the empanadas. This will give them a beautiful golden color when baked.
- Bake Empanadas: Arrange the assembled empanadas on the prepared baking sheet, spacing them apart. Bake in the preheated oven for 20-25 minutes or until the empanadas are puffed and golden brown all over.
- Serve: Allow empanadas to cool slightly on a wire rack before serving warm. They are perfect with your favorite dipping sauce or a fresh salsa.
Notes
- For a spicier filling, increase the chili powder or add finely chopped jalapeños.
- These empanadas can be frozen before baking: arrange on a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen with a few extra minutes added to baking time.
- If you prefer a richer dough, substitute half of the cold water with cold milk or add a tablespoon of sour cream.
- Make sure the filling is cooled before assembling the empanadas to prevent the dough from becoming soggy.
- Use cold butter to achieve a flaky pastry texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
