If you love a warm, flaky pastry bursting with savory goodness, this Chicken Empanadas Recipe is about to become your new favorite comfort food. Imagine tender, seasoned shredded chicken wrapped in golden, buttery dough, baked to perfection for a delightful crunch with every bite. Whether you’re feeding a crowd or craving a tasty snack, these empanadas blend simple ingredients into a mouthwatering experience that feels both special and deeply satisfying.

Ingredients You’ll Need

Every recipe is only as good as the ingredients you choose, and this Chicken Empanadas Recipe is no exception. The ingredients here are straightforward but crucial, each adding a unique touch to the dish’s flavor, texture, and aroma.

All-purpose flour (2 1/2 cups): Provides the perfect sturdy yet tender base for the empanada dough.
Salt (1/2 tsp): Enhances all the other flavors in both the dough and filling.
Unsalted butter, cold and cubed (1/2 cup): Gives the dough its flaky texture and rich flavor.
Egg (1 for dough, 1 for egg wash): Helps bind the dough together and adds a golden glaze to the finished empanadas.
Cold water (1/3 cup): Moistens the dough without making it tough or sticky.
Cooked, shredded chicken (2 cups): The star protein providing hearty, tender filling.
Onion, diced (1 medium): Adds sweetness and depth when sautéed.
Bell pepper, diced (1 small): Offers a mild crunch and vibrant color.
Garlic, minced (2 cloves): Delivers a punch of savory warmth.
Ground cumin (1 tsp): Brings smoky earthiness to the filling.
Smoked paprika (1/2 tsp): Adds a subtle smoky heat.
Chili powder (1/4 tsp, optional): Gives a gentle kick depending on your taste.
Salt and pepper to taste: Essential for balancing and elevating all flavors.
Tomato sauce (1/3 cup): Keeps the filling moist and slightly tangy.
Olive oil (1 tbsp): Used for sautéing, adding richness without heaviness.
Fresh cilantro, chopped (2 tbsp, optional): Adds a burst of fresh herbal brightness.

How to Make Chicken Empanadas Recipe

Step 1: Prepare the Dough

The dough is the heart of your empanadas, so getting it just right is key. Start by combining flour and salt. Then, incorporate the cold, cubed butter by working it into the flour until the mixture transforms into coarse crumbs reminiscent of sandy texture. Next, mix in the beaten egg and cold water until a smooth dough forms. This process helps create that flaky, tender crust everyone loves. Finally, shape your dough into a ball, wrap it tightly in plastic wrap, and pop it into the fridge for at least 30 minutes to chill and firm up.

Step 2: Make the Filling

The filling is where bold flavors meet comfort food magic. Begin by heating olive oil in a skillet over medium heat. Sauté the diced onion and bell pepper until they soften and release their natural sweetness, about 3-4 minutes. Add the minced garlic and stir in your spices: cumin, smoked paprika, and chili powder if you’re adding it. Cook this fragrant mix for about a minute to let the spices bloom beautifully. Then, toss in the shredded chicken and pour in the tomato sauce. Simmer this mixture for 3-4 minutes to marry all the flavors, seasoning with salt, pepper, and fresh cilantro if desired. Set this savory filling aside to cool—this step helps avoid soggy dough when assembling later.

Step 3: Assemble the Empanadas

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking. Roll the chilled dough on a floured surface until it’s about 1/8-inch thick. Use a round cutter or a bowl to cut dough circles ranging from 4 to 6 inches wide, depending on your preferred empanada size. Place 1-2 tablespoons of the cooled filling into the center of each circle. Fold each dough circle in half to create a half-moon shape, then seal the edges firmly by pressing them with a fork—this keeps all the delicious filling inside during baking. Finally, brush the empanadas with the beaten egg wash for that irresistible golden brown finish.

Step 4: Bake to Perfection

Arrange your prepared empanadas evenly on the lined baking sheet, making sure they have a bit of space to puff up slightly as they bake. Pop them into the oven and bake for 20 to 25 minutes, or until they turn an inviting golden brown color. Once out of the oven, let them cool just slightly—it’s the perfect time to admire all that flaky crust and juicy filling before digging in. Serve warm with your favorite dipping sauce to complement the robust flavors of this Chicken Empanadas Recipe.

How to Serve Chicken Empanadas Recipe

Garnishes

Adding a simple garnish can really elevate your presentation and flavor profile. Fresh cilantro sprinkled on top adds a lovely herbal brightness that contrasts beautifully with the warm, hearty filling. A dollop of sour cream or a drizzle of chimichurri sauce also works wonders to bring an extra layer of creaminess and tang.

Side Dishes

Chicken empanadas pair wonderfully with light, fresh accompaniments. A crisp green salad tossed with a zesty vinaigrette balances the richness of the empanadas perfectly. You could also serve them alongside a tangy black bean and corn salad or some pickled vegetables for a refreshing bite between each savory empanada.

Creative Ways to Present

If you’re hosting a gathering, consider serving mini versions of this Chicken Empanadas Recipe as finger foods or appetizers. Arrange them on a colorful platter with a variety of dipping sauces like spicy salsa, guacamole, or a cooling cilantro-lime yogurt dip. This colorful spread not only looks inviting but allows everyone to customize their flavor experience.

Make Ahead and Storage

Storing Leftovers

Leftover empanadas can be refrigerated in an airtight container for up to 3 days. Make sure they have completely cooled before sealing to avoid condensation, which can make the dough soggy. Reheat them gently to bring back their crispness without drying out the filling.

Freezing

For those who love the convenience of ready-to-bake treats, these empanadas freeze beautifully. Follow the assembly steps, then arrange the unbaked empanadas on a baking sheet lined with parchment paper and freeze until solid. Transfer them to a freezer-safe bag or container. When ready to bake, there’s no need to thaw—just add a few extra minutes to the baking time.

Reheating

The best way to reheat your empanadas is in a preheated oven set to 350°F (175°C) for about 10 minutes. This method crisps up the dough nicely while heating the filling evenly. Avoid microwaving as it tends to soften the crust and make it chewy rather than delightfully flaky.

FAQs

Can I use store-bought dough for this Chicken Empanadas Recipe?

Absolutely! Using pre-made pie crust or empanada dough is a great time-saver and still delivers delicious results. Just be sure to adjust baking times as needed according to your dough’s instructions.

What can I substitute for chicken in the filling?

If you’re not a fan of chicken or want a vegetarian option, try cooked ground beef, shredded beef, or even sautéed mushrooms with the same spices. These alternatives maintain the flavor profile while offering variety.

Is it possible to make these empanadas gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. You may need to tweak the water amount slightly to achieve the right dough consistency, but the end result can be just as delicious.

How spicy is this Chicken Empanadas Recipe?

The mild smokiness from the cumin and smoked paprika gives just enough warmth without overwhelming heat. The chili powder is optional, so you can adjust it to your spice preference—omitting it will keep the dish mild and family-friendly.

Can I prepare the filling in advance?

Definitely. Preparing the filling a day ahead not only saves time but also allows the flavors to meld beautifully overnight. Just store it in the fridge and bring it to room temperature before assembling your empanadas.

Final Thoughts

This Chicken Empanadas Recipe is a true crowd-pleaser filled with comforting, vibrant flavors wrapped in a flaky homemade crust. Whether you’re cooking for family, friends, or an adventurous solo meal, these empanadas offer a heartwarming and satisfying experience. Give them a try, and get ready to enjoy one of those dishes you’ll want to make over and over again.

Chicken Empanadas Recipe

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4.3 from 168 reviews

Author: admin
Total Time: 55 minutes
Yield: 10 servings 1x

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Description

These homemade Chicken Empanadas are a savory delight featuring a flaky, buttery dough filled with seasoned shredded chicken, sautéed vegetables, and aromatic spices. Baked to golden perfection, they make a perfect appetizer, snack, or meal accompaniment, bursting with rich flavors and a satisfying texture.

Ingredients

Scale

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)

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Instructions

Prepare the Dough: In a large bowl, mix the all-purpose flour and salt until combined. Add the cold, cubed unsalted butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs. This will ensure a flaky crust once baked.
Form the Dough: Beat one egg and add it to the flour mixture along with the cold water. Mix until a dough forms. Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to relax the gluten and make rolling easier.
Prepare the Filling: Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté for 3 to 4 minutes until softened. Then, add the minced garlic, ground cumin, smoked paprika, and optional chili powder. Stir and cook for another minute until the spices are fragrant.
Combine Filling Ingredients: Stir in the shredded cooked chicken and tomato sauce, cooking for an additional 3 to 4 minutes to let the flavors meld. Season the mixture with salt, pepper, and if desired, fresh chopped cilantro. Remove from heat and set aside to cool slightly.
Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the empanadas.
Roll Out Dough: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a bowl to cut dough into circles ranging from 4 to 6 inches in diameter, depending on the desired size of the empanadas.
Fill Empanadas: Spoon 1 to 2 tablespoons of the cooled chicken filling into the center of each dough circle. Fold the dough over to create a half-moon shape, then press the edges together and seal firmly using the tines of a fork to prevent leakage during baking.
Apply Egg Wash: Beat another egg and brush it gently over the tops of each empanada. This will give them a beautiful golden color and slight sheen when baked.
Bake Empanadas: Arrange the empanadas evenly spaced on the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes or until they are golden brown and cooked through.
Serve: Allow the empanadas to cool slightly on a wire rack. Serve warm, accompanied by your choice of dipping sauces such as salsa, sour cream, or guacamole for an inviting and flavorful dish.

Notes

For crispier empanadas, you can bake them on a wire rack placed over the baking sheet to allow air circulation.
If you prefer a spicier filling, increase the chili powder or add a diced jalapeño pepper during the sauté step.
Leftover empanadas can be stored in the refrigerator for up to 3 days or frozen for up to 1 month; reheat in the oven for best texture.
You can substitute cooked shredded turkey or beef for the chicken for a different variation.
Chilling the dough before rolling is essential to prevent shrinking and ensure easy handling.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Snack
Method: Baking
Cuisine: Latin American