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.
Ingredients
Scale
Filling 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
Dough & Finishing
- Empanada dough or puff pastry sheets (enough for 12 empanadas)
- 1 egg, beaten (for egg wash)
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
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg
Keywords: chicken empanadas, baked empanadas, Latin American snacks, spiced chicken pastry, party appetizers