Chicken Empanadas are the handheld savory snack dreams are made of: tender, flaky pastry wrapped around a rich, spiced chicken filling with a touch of melty cheese all tucked inside. These golden parcels are bursting with the flavors and colors of Latin America, perfect for sharing with friends at a get-together or serving up as a special weeknight treat. With their crisp exterior and flavorful, juicy inside, Chicken Empanadas offer an irresistible combination of textures and tastes that just might turn any meal into a party.
Ingredients You’ll Need
You won’t believe how just a handful of simple ingredients can come together to create the magic of Chicken Empanadas! Each one plays a crucial role, adding depth, color, and flavor to every bite. Let’s break down what you’ll need and why they matter.
- Shredded chicken: The hearty backbone of the filling—use leftover or rotisserie chicken for maximum tenderness and convenience.
- Finely chopped onion: Brings sweetness and a subtle crunch, building flavor from the very start.
- Minced garlic: Essential for that mouthwatering, aromatic base every savory empanada needs.
- Diced red bell pepper: Adds brilliant color and a gentle sweetness you’ll find in every classic Chicken Empanada bite.
- Olive oil: For sautéing your veggies and unlocking their full potential.
- Ground cumin: Infuses warmth and an earthy undertone characteristic of Latin cuisine.
- Smoked paprika: Delivers a hit of smokiness that complements the chicken perfectly.
- Chili powder: Brings a gentle kick, balancing bold flavors rather than overwhelming them.
- Salt and pepper: To taste—vital for making all the vibrant flavors pop!
- Shredded Monterey Jack or cheddar cheese: Adds creamy, gooey richness with every mouthful.
- Chopped fresh cilantro (optional): A fragrant finish for those who love a fresh, herbal note.
- Refrigerated pie dough or empanada dough: The secret to that iconic, golden, flaky crust.
- Egg, beaten (for egg wash): Helps each empanada bake up shiny and perfectly golden.
How to Make Chicken Empanadas
Step 1: Sauté the Aromatics
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper so nothing sticks. In a skillet over medium heat, add the olive oil, then sauté your onion, garlic, and red bell pepper until everything is soft and fragrant—about 4 to 5 minutes. This builds the irresistible flavor base that sets Chicken Empanadas apart from the rest.
Step 2: Build the Filling
To the softened veggies, add your shredded chicken. Sprinkle in the cumin, smoked paprika, chili powder, and season with salt and pepper. Stir well so all that gorgeous flavor gets woven into every shred of chicken. Let it cook together for another 2 minutes, then remove from heat and allow the filling to cool for a few moments.
Step 3: Add Cheese and Cilantro
Once the filling mixture has cooled slightly (you don’t want to melt the cheese just yet), stir in the shredded cheese and cilantro, if you’re using it. The cheese will melt into a creamy delight as the empanadas bake later on, while the cilantro brings a fresh, herby pop.
Step 4: Prepare the Dough
Roll out your refrigerated pie dough or empanada discs on a lightly floured surface. Use a round cutter (or even a bowl) to cut 4- to 5-inch circles. These will be the wraps that hug your filling, so aim for uniform shapes to ensure even baking and easy sealing.
Step 5: Fill and Seal
Spoon about 2 tablespoons of the savory chicken mixture into the center of each dough circle. Fold the dough in half over the filling to form a half-moon shape, then use the tines of a fork to press and seal the edges tightly. Not only does this keep the filling tucked inside, but it also gives those classic, beautiful empanada ridges.
Step 6: Brush and Bake
Arrange the sealed empanadas on your prepared baking sheet, then brush tops with the beaten egg for that signature bakery-worthy shine. Slide them into the oven and bake for 18 to 22 minutes, or until the empanadas are golden and crisp. Let them cool slightly before serving—they’ll smell so good, this might be the hardest part!
How to Serve Chicken Empanadas
Garnishes
Give your Chicken Empanadas the VIP treatment with simple garnishes like a sprinkle of chopped cilantro, a squeeze of fresh lime, or a dusting of smoked paprika. These touches not only look inviting but also enhance the flavors in a noticeable way.
Side Dishes
Pair your empanadas with classic sides such as fresh salsa, creamy guacamole, or tangy sour cream for dipping. For a more filling meal, consider a light bean salad or a fresh, zesty slaw—these sides complement the rich pastry and juicy filling without overpowering them.
Creative Ways to Present
If you’re hosting friends, pile Chicken Empanadas high on a colorful platter or arrange them around a bowl of dipping sauce for easy grabbing. For a party, mini-empanadas make perfect finger food, or serve them picnic-style with a side of crisp veggies and edible flowers for an Instagram-worthy moment!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Empanadas will keep beautifully in the fridge for up to three days. Simply store them in an airtight container to maintain their flakiness, and you’ll have a tasty snack or lunch ready to go!
Freezing
For longer-term storage, Chicken Empanadas freeze like a dream—just assemble and freeze them before baking. Lay them in a single layer on a baking sheet until firm, then transfer to a freezer bag. Bake straight from frozen—just add a few extra minutes to the cooking time.
Reheating
To restore that just-baked crunch, reheat Chicken Empanadas in a 350°F oven for about 10 minutes (or until heated through). The oven keeps them crisp, so you won’t lose any of that delicious flakiness!
FAQs
Can I use leftover rotisserie chicken?
Absolutely! Using rotisserie chicken not only saves time but often adds wonderful depth and tenderness to the filling, making Chicken Empanadas even easier to whip up on a busy night.
What kind of cheese works best?
Monterey Jack and cheddar both melt beautifully and offer just enough creaminess to complement the seasoned chicken. You can also experiment with mozzarella or a Mexican cheese blend for fun variations.
Do I need special empanada dough, or is pie dough okay?
No fancy dough required! Refrigerated pie crust works perfectly for these easy Chicken Empanadas, giving you that flaky, golden shell without all the extra effort. Of course, if you find empanada dough at the market, feel free to give it a try for a slightly different texture.
Can I make Chicken Empanadas ahead of time?
Definitely—assemble the empanadas and freeze them before baking. When ready to enjoy, pop the frozen empanadas straight into the oven for a fresh-baked snack with almost zero fuss.
Are Chicken Empanadas spicy?
With the recipe as written, Chicken Empanadas are flavorful but not overly spicy. You can adjust the chili powder to your family’s preference—add more for extra kick or dial it back for a milder version.
Final Thoughts
There’s just something special about serving up warm, freshly baked Chicken Empanadas—each bite bursts with flavor, and they’re guaranteed to bring smiles to any table. Give these a try and watch them disappear fast; you might just find a new favorite for everything from parties to cozy nights in!
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Chicken Empanadas Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 empanadas
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
- Diet: Non-Vegetarian
Description
These delicious Chicken Empanadas are savory, flaky pastries filled with a flavorful mixture of shredded chicken, spices, vegetables, and cheese. Perfect for a snack or appetizer, these baked empanadas are easy to make and even easier to enjoy!
Ingredients
Filling:
- 2 cups cooked shredded chicken
- ½ cup finely chopped onion
- 1 clove garlic, minced
- ½ cup diced red bell pepper
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- Salt and pepper to taste
- ½ cup shredded Monterey Jack or cheddar cheese
- 1 tablespoon chopped fresh cilantro (optional)
Assembly:
- 1 package refrigerated pie dough (2 rounds), or empanada dough
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté Vegetables: In a skillet over medium heat, sauté the onion, garlic, and red bell pepper until softened, about 4–5 minutes.
- Add Chicken Mixture: Add the shredded chicken, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 2 minutes, then remove from heat and let cool slightly.
- Fill Dough: Stir in the cheese and cilantro if using. Roll out the dough, cut into circles, and fill each with the chicken mixture.
- Seal Empanadas: Fold over the dough to create a half-moon shape and press the edges with a fork to seal.
- Bake: Place on the baking sheet, brush the tops with beaten egg, and bake for 18–22 minutes until golden brown.
- Serve: Let cool slightly before serving.
Notes
- These empanadas can be made ahead and frozen before baking.
- Using rotisserie chicken provides a quick shortcut for preparing the filling.
- Serve with salsa, guacamole, or sour cream for dipping.
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