Name: Chicken Empanadas Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Latin American
Ingredients: 2 cups cooked and shredded chicken (rotisserie works well); 1 tablespoon olive oil; 1/2 cup onion, finely chopped; 2 cloves garlic, minced; 1/2 cup red bell pepper, finely chopped; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon chili powder; Salt and pepper to taste; 1/4 cup tomato sauce; 2 tablespoons chopped fresh cilantro (optional); 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup unsalted butter (cold and cubed); 1 egg; 1/3 to 1/2 cup cold water; 1 tablespoon vinegar; 1 egg (beaten for egg wash)

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Crispy, golden crust, tender spiced chicken filling, and that unmistakable aroma as they bake—Chicken Empanadas are one of those all-time comfort foods worth inviting friends over for. These little hand pies have a flaky homemade pastry and a savory, well-seasoned filling that’s impossible to resist. Whether it’s your first time making empanadas or you’re a seasoned cook, you’ll be amazed by how effortlessly this recipe brings joyful, flavor-packed bites to your table.

Ingredients You’ll Need

Gathering the ingredients for Chicken Empanadas is a breeze, and each plays a crucial role in creating big flavors and perfect textures. A few pantry staples and fresh veggies turn into a filling and pastry that truly shine together.

Cooked & shredded chicken: Rotisserie chicken is convenient and flavorful, making the filling tender and juicy.
Olive oil: Adds richness and helps sauté the vegetables for depth of flavor.
Onion (finely chopped): Brings sweetness and aromatic notes to the filling.
Garlic (minced): Infuses the filling with a punch of savory goodness—don’t skip it!
Red bell pepper (finely chopped): Adds color and a fresh, slightly sweet crunch.
Ground cumin: Delivers smokiness and warmth to the chicken mixture.
Smoked paprika: Provides a subtle smoky depth and beautiful red hue.
Chili powder: Gives a gentle heat—feel free to adjust if you want more kick.
Salt & pepper: Season to taste so every bite is perfectly balanced.
Tomato sauce: Binds the filling with a hint of acidity and moisture.
Fresh cilantro (optional): Brings brightness—add if you love fresh herbs.
All-purpose flour: The backbone of the homemade dough for a tender, flaky shell.
Salt (for dough): Enhances the flavor of the pastry base.
Unsalted butter (cold and cubed): Essential for flakiness; keep it cold for best results.
Egg (for dough): Binds the dough and gives structure.
Cold water: Helps the dough come together without getting tough.
Vinegar: Tenderizes the dough and makes it extra flaky.
Egg (beaten): The secret to a shiny, golden finish on the baked empanadas.

How to Make Chicken Empanadas

Step 1: Sauté the Filling Vegetables

Start with a hot skillet and a splash of olive oil. Sauté the onions, garlic, and red bell pepper until soft and fragrant, about five minutes. This step builds the aromatic foundation for your Chicken Empanadas, setting the stage for a truly irresistible filling.

Step 2: Add Spices, Chicken, and Tomato Sauce

Once your veggies are tender, stir in the shredded chicken, cumin, smoked paprika, chili powder, salt, pepper, and tomato sauce. Cook for three to four minutes until everything is combined and heated through. For a fresh finish, stir in chopped cilantro, if you like. Set the filling aside to cool before assembling the empanadas.

Step 3: Prepare the Empanada Dough

To make the dough, whisk the flour and salt together in a large bowl. Add cold, cubed butter and blend with a pastry cutter or your fingers until it resembles coarse crumbs. In a separate bowl, whisk the egg, vinegar, and 1/3 cup of cold water, then pour into the flour mixture. Mix until a dough forms, adding a splash more water if needed. Briefly knead, form into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes. This rest gives your dough that signature flakiness.

Step 4: Shape and Fill the Chicken Empanadas

Preheat your oven to 375°F (190°C). On a floured surface, roll the dough to 1/8-inch thickness and cut out circles about 4–5 inches wide. Place a spoonful of the chicken mixture into the center of each circle. Fold the dough over to create a half-moon shape, press the edges firmly, then crimp them with a fork for that classic empanada look.

Step 5: Egg Wash and Bake

Set your assembled Chicken Empanadas on a parchment-lined baking sheet. Brush the tops with a beaten egg—this gives them their beautiful golden sheen. Bake for 20–25 minutes, until the empanadas are gorgeously golden and crisp. Let them cool slightly before biting in, as that filling will be steamy and oh-so tempting!

How to Serve Chicken Empanadas

Garnishes

A sprinkle of fresh chopped cilantro over warm Chicken Empanadas brightens every bite. If you like a bit of heat or tang, serve them with a side of salsa, chimichurri, or your favorite hot sauce. Even a squeeze of fresh lime juice can take these empanadas to the next level.

Side Dishes

These empanadas pair wonderfully with a crisp green salad, tangy slaw, or a scoop of black beans and rice. For parties, consider a trio of dipping sauces or a side of guacamole—you’ll love the contrast of creamy and crunchy textures.

Creative Ways to Present

Line up your Chicken Empanadas on a rustic wooden board for a casual gathering, or arrange them in a spiral on a large platter for an eye-catching centerpiece. For smaller bites, try making mini versions as party appetizers. Don’t forget a little ramekin of your favorite dip for guests to share!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store cooled Chicken Empanadas in an airtight container in the fridge for up to three days. This keeps them fresh and prevents sogginess.

Freezing

Empanadas are fantastic for freezing. Assemble and seal them (unbaked) and freeze in a single layer on a baking sheet, then transfer to a zip-top bag. When ready to enjoy, bake straight from frozen, adding a few extra minutes to the baking time. They’ll taste just as crisp and delicious!

Reheating

To restore their signature crunch, reheat Chicken Empanadas in a 350°F oven for about 10 minutes. Microwaving works in a pinch, but the pastry stays flakier in the oven or toaster oven.

FAQs

Can I use store-bought pie dough for Chicken Empanadas?

Absolutely! If you’re short on time, store-bought pie dough is a handy substitute. You’ll get a slightly different texture, but it’s still delicious—just be sure to cut it into circles and chill before filling.

What cheese works best if I want to add some?

A little shredded Monterey Jack, mozzarella, or even a sharp cheddar blends beautifully into the chicken filling for extra richness. Sprinkle a spoonful over the filling before sealing your empanadas.

How do I prevent the empanadas from opening in the oven?

Be sure to firmly seal the edges with a fork and avoid overfilling. If your dough feels sticky, lightly dust with flour as you work. The egg wash also helps keep the seams together during baking.

Can I make these Chicken Empanadas gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free blend. Just note that the dough may require a little extra water and gentler handling to keep it from cracking.

Is there a way to make them spicier?

Definitely—add an extra dash of chili powder, a pinch of hot smoked paprika, or a smidgen of minced jalapeño to the filling. You can also serve them with a spicy salsa on the side for an extra kick.

Final Thoughts

If you’ve never experienced freshly baked Chicken Empanadas, now is the perfect time to gather your favorite people and treat them to something special. These homemade hand pies are full of heart, flavor, and a touch of adventure, making any night feel like a celebration. Try the recipe, and see why they’re a personal favorite!

Chicken Empanadas Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 empanadas 1x
Diet: Non-Vegetarian

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Description

These homemade Chicken Empanadas are a delightful Latin American treat, featuring a flavorful filling encased in a flaky, golden crust. Perfect for appetizers or a tasty snack!

Ingredients

Scale

For the filling:

2 cups cooked and shredded chicken (rotisserie works well)
1 tablespoon olive oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup red bell pepper, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
Salt and pepper to taste
1/4 cup tomato sauce
2 tablespoons chopped fresh cilantro (optional)

For the dough:

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter (cold and cubed)
1 egg
1/3 to 1/2 cup cold water
1 tablespoon vinegar

For assembly:

1 egg (beaten for egg wash)

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Instructions

Prepare the filling: In a skillet, heat olive oil and sauté onion, garlic, and bell pepper. Add shredded chicken, spices, salt, pepper, and tomato sauce. Cook until well combined. Stir in cilantro if desired and let cool.
Make the dough: Mix flour and salt, cut in butter. Whisk egg, vinegar, and water. Combine with flour to form a dough. Chill.
Assembly: Roll out dough, cut into circles. Fill with chicken mixture, fold, seal, and brush with egg wash.
Baking: Bake the empanadas until golden brown.