If there’s one savory snack that always vanishes first at any gathering, it’s Chicken Empanadas. Imagine flaky golden pastry pockets filled with warmly spiced chicken, tangy olives, and sweet peppers, each bite bursting with layers of Latin-inspired flavor. This recipe streamlines the process so both beginner and seasoned cooks can create unbelievably tasty Chicken Empanadas fresh from the oven. Whether you serve them for lunch, dinner, or as a crowd-pleasing appetizer, these empanadas are guaranteed to become a favorite in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Chicken Empanadas lies in how a handful of simple ingredients come together to create something hearty and flavorful. Each component plays an essential role—contributing to the delightfully crisp crust, juicy filling, or vibrant color that makes these empanadas irresistible.
- All-purpose flour: Forms the sturdy, tender base for your empanada dough—stick with regular flour for a classic texture.
- Salt: Just a teaspoon enhances every layer, making the pastry and filling shine.
- Unsalted butter: Chilled and cubed, this gives the dough its signature flakiness—keep butter cold for the best results.
- Egg (for dough): Holds the dough together and contributes to a rich, tender bite.
- Cold water: Helps bind the dough and keeps it easy to work with—icy water is best for flakiness.
- Vinegar: A surprising addition that keeps the pastry tender and prevents overworking.
- Olive oil: Adds savory depth and helps sauté the vegetables for the filling until perfectly soft.
- Cooked chicken breast: Shredded chicken soaks up all the spices and sauce, making the filling juicy yet not too wet.
- Onion: Finely chopped onion adds a subtle sweetness as the aromatic foundation of the filling.
- Garlic: Just two cloves infuse the filling with an irresistible aroma.
- Red bell pepper: Dice it small for pops of color and sweetness.
- Ground cumin: This warming spice gives the filling its unmistakable Latin flair.
- Smoked paprika: Lends a hint of smokiness that pairs beautifully with chicken.
- Chili powder: Offers gentle heat without overpowering the other flavors.
- Salt and black pepper: Essential for seasoning and rounding out the flavor profile.
- Tomato paste: Thickens the filling and imparts a deep, savory richness.
- Chicken broth: Keeps the filling moist and flavorsome without making it soggy.
- Green olives (optional): Chopped olives give a briny, tangy twist—add as much or as little as you like.
- Fresh cilantro: A handful of chopped leaves brightens the filling with freshness.
- Egg (for egg wash): Brushed over the empanadas for irresistible golden color and shine.
How to Make Chicken Empanadas
Step 1: Make the Dough
Start by preparing your empanada dough, which is a snap to make from scratch. In a large bowl, whisk together the flour and salt, then use a pastry cutter or your fingers to cut in the chilled butter until the mixture looks like coarse crumbs. This method helps create that classic flaky texture. Whisk together the egg, cold water, and vinegar in a separate bowl, then pour it into your flour mixture. Mix until just combined, then knead briefly—only until it comes together smoothly. Wrap your dough in plastic and refrigerate it for at least 1 hour to let those flavors meld and the dough firm up for easy rolling.
Step 2: Prepare the Filling
While the dough chills, it’s time for that unforgettable Chicken Empanadas filling. Heat olive oil in a skillet over medium. Toss in your chopped onion, minced garlic, and red bell pepper, sautéing gently until they’re soft and fragrant—about five minutes. Next, add cumin, smoked paprika, chili powder, salt, and pepper; stir to toast the spices and amp up the aroma. Mix in the shredded chicken, tomato paste, and chicken broth, stirring everything together until the filling is saucy but not wet. If you love briny bites, fold in chopped green olives, then sprinkle in cilantro for a punch of freshness. Remove from heat and let the filling cool completely—this prevents soggy dough later on.
Step 3: Shape and Fill the Empanadas
Now for the fun part—assembling! On a floured surface, roll your chilled dough out to about 1/8-inch thickness. Use a 5-inch round cutter (or an upturned bowl) to cut perfect circles. Scoop a generous two tablespoons of filling into the center of each. Fold the dough over to create a half-moon, then press and crimp the edges with a fork. Not only does this seal in all that savory goodness, but it also gives the empanadas their signature look.
Step 4: Bake Until Golden
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper for easy cleanup. Arrange your filled empanadas an inch apart, then brush each one with beaten egg for a mouthwatering golden finish. Bake for 20 to 25 minutes, or until the Chicken Empanadas are puffed and deep golden brown. The anticipation is worth it—the aroma wafting through your kitchen will have everyone circling!
How to Serve Chicken Empanadas
Garnishes
Finishing your Chicken Empanadas with the perfect garnish is so easy. Try a sprinkling of fresh cilantro, chopped parsley, or thinly sliced green onions. If you love a little zing, serve them with fresh lime wedges or a side of chimichurri sauce for dipping. Even a dollop of sour cream or salsa on the side can add a flavorful contrast to the warm, flaky pastry.
Side Dishes
Chicken Empanadas are perfectly satisfying on their own, but you can round out your meal with vibrant side dishes. A simple green salad with citrus vinaigrette, black bean salad, or roasted vegetables all pair beautifully. For a heartier option, try Spanish rice, creamy avocado slices, or even a warm bowl of sopa de tortilla. The options really are endless!
Creative Ways to Present
For a truly impressive display, stack your empanadas on a rustic wooden board with dipping sauces and piles of colorful garnishes around the edges. If you’re serving at a party, thread mini Chicken Empanadas onto skewers for fun, portable bites. You could also offer a DIY topping bar so guests can personalize their empanadas with hot sauce, cilantro, or even queso fresco for a festive twist.
Make Ahead and Storage
Storing Leftovers
If you have extra Chicken Empanadas (lucky you!), let them cool completely before transferring to an airtight container. They’ll keep in the refrigerator for up to 3 days. Enjoy them cold or reheat for a quick snack that’s just as delightful as the day you baked them.
Freezing
Chicken Empanadas are a freezer-friendly dream! Assemble them as directed but stop before baking—layer unbaked empanadas between sheets of parchment paper and freeze in an airtight bag or container. When the craving hits, bake straight from frozen, adding about 5 extra minutes to the baking time. They’ll come out perfectly crisp every time.
Reheating
The best way to reheat Chicken Empanadas is in the oven or toaster oven at 350°F (175°C) for 10–15 minutes, until the pastry is hot and crisp again. If you’re short on time, a couple of minutes in the microwave works in a pinch, but the crust will be softer rather than crisp. For best results, avoid reheating in the microwave if you want to preserve that flaky texture.
FAQs
Can I use rotisserie chicken for the filling?
Absolutely! Rotisserie chicken is a fantastic shortcut for making Chicken Empanadas on busy days. Just shred it finely and proceed as directed; it will soak up the spices and tomato beautifully.
What if I don’t have time to make dough from scratch?
No worries at all! Store-bought pie dough or puff pastry works wonderfully for Chicken Empanadas. Simply thaw, roll, and fill as if you made it yourself—your secret is safe!
Are Chicken Empanadas spicy?
These empanadas have a gentle kick from chili powder and smoked paprika, but they’re fantastic for kids and spice-averse eaters. If you want more heat, add a pinch of cayenne or diced jalapeño to your filling.
Can I pan-fry instead of bake the empanadas?
Yes, you can fry the Chicken Empanadas for an extra-indulgent, crispy exterior. Heat neutral oil in a skillet and fry each empanada until golden, turning as needed. Drain on paper towels and enjoy while hot.
What’s the best dipping sauce for Chicken Empanadas?
Classic choices include chimichurri, avocado crema, or even a spicy salsa. The tangy, herby flavors of chimichurri balance the richness of the filling perfectly, but don’t hesitate to get creative with your favorite sauces!
Final Thoughts
Every home cook needs a go-to recipe for Chicken Empanadas, and I hope this one brings you as much joy as it does in my kitchen. There’s something magical about sharing hand-held, golden pastries filled with vibrant flavor, and these empanadas are sure to impress at your next family meal or get-together. Give them a try—you’ll be hooked from the very first bite!
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Chicken Empanadas Recipe
- Prep Time: 30 minutes (plus 1 hour chilling)
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 empanadas
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Latin American, Spanish-Inspired
- Diet: Non-Vegetarian
Description
Delicious and flavorful chicken empanadas with a savory filling encased in a flaky pastry crust, perfect for a main course or appetizer.
Ingredients
For the dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg
- 1/2 cup cold water
- 1 tablespoon vinegar
For the filling:
- 2 tablespoons olive oil
- 1 pound cooked chicken breast, shredded
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato paste
- 1/4 cup chicken broth
- 1/4 cup green olives, chopped (optional)
- 1/4 cup fresh cilantro, chopped
For assembling:
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the dough: In a large bowl, whisk together flour and salt. Cut in butter until mixture resembles coarse crumbs. Whisk together egg, water, and vinegar, then add to flour mixture. Knead briefly, wrap in plastic, and refrigerate for 1 hour.
- Make the filling: Heat olive oil in a skillet, sauté onion, garlic, and bell pepper. Add spices, chicken, tomato paste, and broth. Stir in olives and cilantro. Cool.
- Assemble: Roll out dough, cut into circles, place filling, fold, crimp edges, brush with egg wash.
- Bake: Preheat oven to 400°F (200°C). Bake empanadas for 20-25 minutes until golden brown. Serve warm.
Notes
- Empanadas can be baked or fried.
- For a shortcut, use store-bought pie dough or puff pastry.
- These freeze well; assemble and freeze unbaked empanadas, then bake straight from frozen, adding 5 extra minutes to cooking time.
