Name: Chicken Empanadas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Latin American
Ingredients: 2 cups cooked, shredded chicken breast or thighs; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1/2 cup bell peppers, finely chopped; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and black pepper to taste; 1/4 cup fresh cilantro, chopped; Empanada dough or puff pastry sheets (enough for 12 empanadas); 1 egg, beaten (for egg wash)

Sink your teeth into homemade Chicken Empanadas packed with spiced filling wrapped in flaky dough that’s easy to make and utterly irresistible. This classic Latin American delight combines tender chicken, savory spices, and a golden crust that bakes up perfectly every time. Whether you’re cooking for a family dinner, a cozy gathering, or just craving something delicious, these empanadas will quickly become a favorite go-to recipe in your kitchen.

Why You’ll Love This Recipe

Easy to Make: Simple ingredients and straightforward steps make these Chicken Empanadas perfect for cooks of any skill level.
Flavorful Filling: A savory blend of spiced chicken, onions, and peppers delivers a mouthwatering experience.
Versatile Snack: Great as an appetizer, main course, or party dish that everyone will rave about.
Perfectly Flaky Crust: The dough bakes up golden and crispy while staying tender inside.
Make Ahead Friendly: You can prep and freeze them for quick meals later on.

Ingredients You’ll Need

The ingredients for Chicken Empanadas are simple but essential, each contributing to the perfect balance of taste and texture. From the tender shredded chicken to the aromatic spices and flaky pastry, every element plays a key role.

Chicken Breast or Thighs: Cooked, shredded, and the hearty base of the filling.
Onion: Adds sweetness and depth when sautéed with the chicken.
Garlic: Provides an aromatic punch that elevates the flavor profile.
Bell Peppers: Bring color and a mild crunch to complement the filling.
Ground Cumin & Paprika: Classic Latin spices that infuse warmth and smokiness.
Chopped Cilantro: A fresh herb that brightens the dish perfectly.
Empanada Dough or Puff Pastry: The golden, flaky wrapper that holds everything together.
Egg Wash: Brushed on the dough for that perfect golden finish.

Variations

Chicken Empanadas are wonderfully adaptable, allowing you to mix and match ingredients or tweak flavors based on what you have on hand or your personal preferences. Experimenting is part of the fun!

Spicy Kick: Add diced jalapeños or a pinch of cayenne for heat that wakes up your taste buds.
Cheesy Filling: Mix shredded cheddar or mozzarella into the chicken for a gooey surprise inside.
Vegetarian Option: Substitute chicken with sautéed mushrooms, black beans, or a mix of roasted veggies.
Different Meats: Try ground beef, pork, or chorizo for a unique twist on the classic recipe.
Gluten-Free Dough: Use gluten-free empanada wrappers for those with dietary restrictions without sacrificing taste.

Chicken Empanadas Packed with Savory Goodness

How to Make Chicken Empanadas

Step 1: Prepare the Filling

Start by heating a skillet and sautéing finely chopped onions, garlic, and bell peppers until soft and fragrant. Add shredded cooked chicken along with ground cumin, paprika, salt, and pepper. Stir to combine thoroughly, cooking for several minutes until the filling is well-blended and aromatic. Remove from heat and mix in fresh chopped cilantro for a burst of fresh flavor.

Step 2: Roll Out the Dough

If you’re using store-bought empanada dough or puff pastry, lightly flour your surface and roll the dough to a thickness about 1/8 inch. Use a round cutter or a bowl to cut even circles roughly 4-6 inches in diameter, perfect for hand-held empanadas.

Step 3: Fill and Fold

Place a spoonful of the prepared chicken filling in the center of each dough circle, leaving enough space around the edges for sealing. Fold the dough over into a half-moon shape, pressing the edges together gently. To seal securely, crimp the edges with a fork or twist them in a classic rope pattern. Make sure no filling escapes during baking.

Step 4: Egg Wash and Bake

Preheat your oven to 375°F (190°C). Place the filled empanadas on a parchment-lined baking tray. Lightly brush each empanada with a beaten egg wash to achieve a glossy, golden crust. Bake for 20-25 minutes or until the pastry turns golden brown and flaky. Let cool slightly before serving for the best eating experience.

Pro Tips for Making Chicken Empanadas

Dry Your Filling: Remove excess moisture from the chicken mixture to prevent soggy dough.
Chill Dough Before Baking: Refrigerate empanadas for 15-20 minutes before baking to maintain shape.
Don’t Overfill: Keep the filling moderate to avoid spillage and ensure proper sealing.
Use a Fork to Seal Edges: This simple step keeps your empanadas intact during baking.
Try a Dip: Serve with chimichurri, salsa, or a creamy dipping sauce for extra zing.

How to Serve Chicken Empanadas

Garnishes

Fresh herbs like chopped cilantro or parsley add a vibrant green touch, while a sprinkle of crumbled queso fresco or a dollop of sour cream can enhance both presentation and flavor beautifully.

Side Dishes

Pair your Chicken Empanadas with simple sides such as a fresh mixed green salad, black beans, or a tangy slaw to balance the richness of the empanadas and provide a well-rounded meal.

Creative Ways to Present

For parties or casual gatherings, serve Chicken Empanadas on a wooden board lined with colorful napkins and offer various dipping sauces in small bowls—this makes for an inviting, shareable appetizer display.

Make Ahead and Storage

Storing Leftovers

After cooling completely, store leftover Chicken Empanadas in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before eating.

Freezing

Freeze uncooked empanadas on a parchment-lined tray until firm, then transfer to a freezer bag. They can be baked directly from frozen, adding a few extra minutes to the baking time.

Reheating

For best results, reheat empanadas in a 350°F oven for about 10 minutes to retain crispiness. Avoid microwaving to prevent soggy dough.

FAQs

Can I use rotisserie chicken for the filling?

Absolutely! Rotisserie chicken is a convenient and flavorful shortcut that works perfectly in Chicken Empanadas.

What if I don’t have empanada dough?

Store-bought puff pastry or pie crusts both make excellent substitutes and create a delicious buttery crust.

Can I bake Chicken Empanadas instead of frying them?

Yes! Baking is a healthier alternative that yields a flaky, golden crust without the extra oil from frying.

How long do Chicken Empanadas last in the freezer?

Properly stored, they can last up to 2 months in the freezer without losing flavor or texture.

What dipping sauces pair well with Chicken Empanadas?

Popular choices include salsa verde, chimichurri, spicy mayo, or a simple garlic aioli for added zest.

Final Thoughts

Chicken Empanadas are a perfect blend of comfort and flavor that anyone can master at home. Their crispy crust and savory filling create such a satisfying bite that they quickly become a staple for anytime meals or entertaining. Give this recipe a try and watch how quickly these irresistible pockets of goodness disappear. Trust me, your kitchen will thank you!

Chicken Empanadas

Author: Savannah
Total Time: 45 minutes
Yield: 12 empanadas 1x
Diet: Gluten (can be made gluten-free with specialty dough), Dairy-Free (optional depending on dough)

Print Recipe

Description

Homemade Chicken Empanadas featuring tender shredded chicken mixed with sautéed onions, garlic, bell peppers, and classic Latin spices, all wrapped in a flaky, golden baked dough. Perfect as an appetizer, snack, or main course, these empanadas are easy to prepare and great for make-ahead meals.

Instructions

Prepare the Filling: Heat a skillet over medium heat and sauté the finely chopped onions, garlic, and bell peppers until soft and fragrant, about 5 minutes. Add the shredded cooked chicken along with ground cumin, paprika, salt, and black pepper. Stir thoroughly and cook for several more minutes until well-blended and aromatic. Remove from heat and mix in the fresh chopped cilantro.
Roll Out the Dough: Lightly flour your work surface and roll out the empanada dough or puff pastry to about 1/8 inch thickness. Using a round cutter or bowl, cut the dough into circles approximately 4-6 inches in diameter.
Fill and Fold: Place a spoonful of the prepared chicken filling in the center of each dough circle, leaving space around the edges. Fold the dough over to form a half-moon shape and gently press the edges together. Seal the edges securely by crimping with a fork or twisting them in a rope pattern to prevent filling from escaping during baking.
Egg Wash and Bake: Preheat your oven to 375°F (190°C). Place the filled empanadas on a parchment-lined baking sheet. Brush each empanada lightly with the beaten egg wash to get a glossy golden finish. Bake for 20-25 minutes or until the crust is golden brown and flaky. Allow to cool slightly before serving.

Notes

Remove excess moisture from the filling to avoid soggy dough.
Chill assembled empanadas in the refrigerator for 15-20 minutes before baking to help maintain shape.
Do not overfill the empanadas to ensure proper sealing and prevent spillage.
Use a fork to seal edges securely for best results during baking.
Serve with dipping sauces like chimichurri, salsa verde, or garlic aioli for added flavor.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Appetizers
Method: Baking
Cuisine: Latin American