If you’re craving an irresistible handheld treat packed with savory flavor and just the right touch of spice, you’re in for a real delight with these Baked Chicken Empanadas. Picture golden, flaky pastry enveloping a well-seasoned chicken, pepper, and cheese filling—each bite boasting incredible texture, warmth, and a hint of smokiness. The best part? They’re baked, not fried, making them lighter yet just as satisfying, perfect for parties, snacks, or weeknight dinners. If you love simple recipes that deliver major flavor, these empanadas need to be at the top of your must-try list!
Ingredients You’ll Need
Every ingredient plays a part in building the bold taste and eye-catching color of Baked Chicken Empanadas. These are simple staples, but each one is carefully chosen for maximum impact, from the protein-rich chicken down to that glossy egg wash finish.
- Cooked and shredded chicken breast (2 cups): The heart of the filling—tender and perfect for soaking up all the spices.
- Finely chopped onion (½ cup): Brings classic aromatic sweetness and depth to the filling.
- Minced garlic (1 clove): Adds an irresistible punch of savory flavor that’s essential in empanada fillings.
- Diced red bell pepper (½ cup): For a pop of color and a bit of juicy, tangy crunch in every bite.
- Ground cumin (½ tsp): Delivers earthy notes that make the chicken taste undeniably Latin-inspired.
- Smoked paprika (½ tsp): Lends subtle smokiness and beautiful color to the filling.
- Chili powder (¼ tsp): Brings mild heat to keep things lively without overwhelming your palate.
- Salt (½ tsp) and black pepper (¼ tsp): Essential seasonings to round out and highlight all the other flavors.
- Olive oil (2 tbsp): Used for sautéing and intensifying every ingredient’s flavor.
- Shredded cheddar or Monterey Jack cheese (½ cup): A creamy, melty addition that ties everything together.
- Fresh chopped cilantro (2 tbsp, optional): Adds herbal brightness for a fresh final touch (skip if you’re not a cilantro fan!).
- Refrigerated pie crusts, 14 oz package (2 crusts): Makes these empanadas easy and accessible for everyone—no pastry skills required.
- Egg, beaten (1): For that essential glossy, golden finish after baking.
How to Make Baked Chicken Empanadas
Step 1: Sauté the Aromatics and Peppers
Start by heating your olive oil in a skillet over medium heat. Toss in the chopped onion, minced garlic, and diced red bell pepper. The goal is to soften everything just enough to unlock their sweet, savory notes—about three to four minutes should do it, and the fragrant aroma will tell you when you’re there!
Step 2: Add Chicken and Spices
Now for the fun part! Stir in your cooked, shredded chicken along with the cumin, smoked paprika, chili powder, salt, and black pepper. Mix it well so every shred of chicken is blanketed in flavor, letting it cook just a couple more minutes. This short simmer melds everything and gets the filling ready for its cheesy upgrade.
Step 3: Finish the Filling
Take the skillet off the heat and allow the mixture to cool for a few moments. Stir in the shredded cheese (and cilantro, if you like a fresh herbal note). The residual warmth gently melts the cheese, holding all those juicy bits together. Admire how these core ingredients become a vibrant, tempting filling that’s hard to resist sampling!
Step 4: Prepare the Empanada Shells
Roll out each pie crust onto a lightly floured surface, keeping them nice and smooth. Use a round cutter or a drinking glass to create 4 to 5-inch circles. These will be the perfect little envelopes for your Baked Chicken Empanadas filling—aim for 12 circles total so you don’t waste any dough.
Step 5: Assemble the Empanadas
Scoop about 2 tablespoons of the chicken mixture into the center of each dough circle. Fold the dough over to make a half-moon, then press the edges to seal. For neatness and a classic look, use the tines of a fork to crimp the edges. Arrange each assembled empanada on a parchment-lined baking sheet as you go.
Step 6: Add the Egg Wash and Bake
Brush each empanada with the beaten egg for that signature golden, glossy top. Slide the tray into a preheated 400°F oven. Bake for 18 to 22 minutes, watching as the empanadas puff up and turn beautifully golden brown. Let them cool slightly before handling—they’ll smell so good, it’s hard to wait!
How to Serve Baked Chicken Empanadas
Garnishes
Baked Chicken Empanadas practically beg for garnishes that amplify their color and zest. A sprinkle of extra fresh cilantro or diced scallion right before serving adds a pop of green and brightness. You can also dust them with a pinch of smoked paprika for added flair and aroma. And don’t forget little lime wedges on the side—just a squeeze brings everything together!
Side Dishes
Turn your empanadas into a complete meal with easy sides. They’re delicious next to a crisp green salad tossed in citrus vinaigrette, refreshing mango salsa or pico de gallo, or a little cup of black beans and rice. For dipping, bowls of sour cream, creamy guacamole, or your favorite salsa will disappear fast alongside each batch.
Creative Ways to Present
Make these empanadas the star of your next gathering by stacking them in a basket lined with a colorful napkin, or arrange them in a circular pattern on a large platter with assorted dipping sauces in the center. If serving for a party, add little flags or toothpicks and a sprinkle of fresh herbs. For dinner, present them over a bed of shredded lettuce and chopped tomatoes for extra crunch and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you have a few Baked Chicken Empanadas left over (though they tend to vanish quickly!), let them cool completely before transferring them to an airtight container. Store them in the refrigerator, where they’ll stay fresh and tasty for up to three days. This makes them perfect for grab-and-go lunches or easy after-school snacks.
Freezing
Empanadas are freezer heroes! Assemble them all the way up to the egg wash, then place them on a tray to freeze until firm. Once frozen, transfer to a freezer bag or airtight container. When the craving strikes, bake straight from the freezer—just brush with egg wash first and add a few extra minutes of bake time for best results.
Reheating
To restore that fresh-from-the-oven magic, reheat baked empanadas in a 350°F oven for about 8 to 10 minutes. This keeps the crust crisp and the filling steamy. If you’re short on time, the microwave works in a pinch—use short bursts to prevent sogginess. Either way, they’ll taste just as irresistible the second time around!
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken makes prep even quicker—just shred and use as you would cooked chicken breast for these Baked Chicken Empanadas.
What are some alternative fillings for empanadas?
Empanadas are wonderfully versatile. Try using ground beef, sautéed mushrooms and spinach for a vegetarian twist, or even buffalo chicken for spicy fans. The method remains the same!
Is it possible to use homemade dough instead of refrigerated pie crust?
Definitely—it just takes a little more time. A classic empanada dough using flour, butter, and a splash of vinegar will give you a slightly sturdier, chewier shell. Use whichever method fits your mood and schedule!
How do I keep the edges from popping open while baking?
Be sure not to overfill each empanada, and press the edges together firmly. Crimping with a fork and brushing with egg wash also help seal them tightly, so the delicious filling stays inside where it belongs.
What’s the best way to reheat leftovers without making them soggy?
For crispy, perfectly reheated Baked Chicken Empanadas, always use the oven or a toaster oven. Heat at 350°F for about 8-10 minutes until the pastry is golden and crisp.
Final Thoughts
Sharing a batch of Baked Chicken Empanadas is truly one of life’s simple pleasures—friendly, comforting, and full of flavor with every bite. Try them for your next get-together or weeknight dinner, and watch them disappear! With their golden pastry and vibrant filling, these empanadas are destined to become a beloved favorite in your kitchen as well.
Print
Baked Chicken Empanadas Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 empanadas
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
- Diet: Non-Vegetarian
Description
These Baked Chicken Empanadas are a delicious Latin American appetizer perfect for any occasion. Flaky pie crusts are filled with a savory mixture of shredded chicken, veggies, and cheese, then baked until golden brown. Serve these hand pies with salsa, sour cream, or guacamole for a flavorful snack or party dish.
Ingredients
Filling:
- 2 cups cooked and shredded chicken breast
- ½ cup finely chopped onion
- 1 clove garlic (minced)
- ½ cup diced red bell pepper
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- ½ cup shredded cheddar or Monterey Jack cheese
- 2 tbsp chopped fresh cilantro (optional)
Crust:
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Sauté vegetables: In a skillet, sauté onion, garlic, and red bell pepper in olive oil until softened.
- Add chicken and spices: Stir in shredded chicken, cumin, paprika, chili powder, salt, and pepper. Cook briefly, then let cool.
- Assemble empanadas: Roll out pie crusts, cut circles, add filling, fold over, and seal edges. Place on baking sheet.
- Bake: Brush empanadas with beaten egg and bake for 18-22 minutes until golden brown.
- Serve: Let cool slightly before serving. Enjoy with salsa, sour cream, or guacamole.
Notes
- These can be made ahead and frozen before baking—adjust bake time if baking from frozen.
- Serve with salsa, sour cream, or guacamole for dipping.
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