Chicken Empanadas Recipe

Chicken Empanadas are a mouthwatering, handheld pastry filled with savory shredded chicken, sautéed vegetables, and warm spices, all wrapped in a buttery, flaky crust. Originating from Spain and widely popular across Latin America, empanadas can be baked or fried, making them versatile enough for any occasion — whether it's a family dinner, snack, or party appetizer. The best part? You can make a batch ahead of time, and they’re perfect for freezing.

In this article, we’ll guide you through how to make the best chicken empanadas from scratch, including tips, substitutions, and step-by-step instructions. Let’s get cooking!

this Recipe

What Are Chicken Empanadas?

Empanadas are pastry turnovers filled with a variety of savory or sweet fillings. Chicken empanadas are made with seasoned shredded chicken, onions, garlic, peppers, and spices wrapped in dough and either baked or fried until golden and crispy. The dough can be store-bought or homemade, but either way, the result is a flavorful, crispy pastry with a moist, tasty filling inside.

Ingredients List for Chicken Empanadas

To make these delicious empanadas, you’ll need two main components: the dough and the filling. Here’s what you’ll need:

For the Empanada Dough (or use store-bought empanada discs):

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar (optional)
• 1 stick (½ cup) cold unsalted butter (cut into small cubes)
• 1 egg (beaten, for brushing the tops)
• ⅓ to ½ cup ice water (enough to bring the dough together)
• 1 tablespoon white vinegar (optional, for a tender crust)

For the Chicken Filling:

• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 small onion (finely diced)
• 1 red bell pepper (finely diced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (optional, for heat)
• ¼ teaspoon ground black pepper
• ¼ cup tomato sauce
• 2 tablespoons chopped cilantro (optional)
• Salt to taste
• ¼ cup green olives (chopped, optional for added flavor)

Substitutions and Variations

Empanadas are very versatile, and you can easily adapt the ingredients to suit your preferences or what you have on hand. Here are some substitution ideas:

• Chicken: You can swap shredded chicken for ground beef, turkey, or pork. You can also use leftover roasted chicken or even rotisserie chicken to save time.
• Vegetarian: For a vegetarian filling, replace the chicken with sautéed mushrooms, spinach, or black beans.
• Dough: If you don’t want to make dough from scratch, you can use store-bought pie crust, puff pastry, or pre-made empanada discs found in the freezer section.
• Spices: Feel free to adjust the spices based on your taste. Add a pinch of cayenne pepper for extra heat, or swap cumin for oregano for a different flavor profile.

Step-by-Step Cooking Instructions

Here’s a step-by-step guide to making the perfect chicken empanadas, from preparing the dough to assembling and baking them.

Step 1: Make the Empanada Dough (If Using Homemade)

1. Mix the dry ingredients: In a large bowl, whisk together the flour, salt, and sugar (if using).
2. Cut in the butter: Add the cold butter cubes and, using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
3. Add water and vinegar: Slowly drizzle in the ice water and vinegar, starting with ⅓ cup and adding more if needed. Stir with a fork until the dough starts to come together.
4. Form the dough: Turn the dough out onto a lightly floured surface and knead gently a few times until it forms a smooth ball. Be careful not to overwork the dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 2: Prepare the Chicken Filling

1. Cook the onions and peppers: In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper and sauté until softened, about 4-5 minutes.
2. Add the garlic and spices: Stir in the minced garlic, cumin, smoked paprika, chili powder, and black pepper. Cook for an additional 1-2 minutes until fragrant.
3. Add the shredded chicken: Stir in the shredded chicken and tomato sauce. Cook for 3-4 minutes, allowing the flavors to meld and the chicken to heat through.
4. Finish the filling: Remove the skillet from heat, stir in the chopped cilantro (if using), and chopped green olives (optional). Taste and adjust seasoning with salt. Let the filling cool slightly before assembling the empanadas.

Step 3: Assemble the Empanadas

1. Roll out the dough: If using homemade dough, roll it out on a lightly floured surface to about ⅛-inch thickness. Use a round cutter or a small bowl (about 4-5 inches in diameter) to cut out circles. You should get about 12-15 rounds.
2. Fill the empanadas: Place about 1-2 tablespoons of the chicken filling in the center of each dough circle. Be careful not to overfill them, as it can make sealing difficult.
3. Seal the empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges together with your fingers, then crimp the edges with a fork to seal them tightly. You can also twist the edges for a decorative finish.

Step 4: Bake or Fry the Empanadas

1. Preheat the oven: If baking, preheat your oven to 375°F (190°C).
2. Egg wash: Brush the tops of the empanadas with the beaten egg to help them get a golden brown color during baking.
3. Bake the empanadas: Place the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown and crisp.
4. Frying option: If you prefer to fry the empanadas, heat about 1 inch of vegetable oil in a large skillet over medium heat. Fry the empanadas in batches for 3-4 minutes on each side, until golden brown and crispy. Drain on paper towels to remove excess oil.

Step 5: Serve and Enjoy

1. Cool slightly: Let the empanadas cool for a few minutes before serving.
2. Serve with dipping sauces: Serve your empanadas with salsa, guacamole, or a zesty chimichurri sauce for extra flavor.

How to Cook Chicken Empanadas: A Step-by-Step Guide

To recap, here’s the process for making perfect chicken empanadas:

1. Make the dough: Mix the dough ingredients, roll it out, and cut into circles.
2. Prepare the filling: Cook the chicken with onions, garlic, and spices.
3. Assemble the empanadas: Fill the dough rounds with chicken, fold them into half-moons, and seal the edges.
4. Bake or fry: Choose between baking in the oven or frying until golden brown.

Common Mistakes to Avoid

• Overfilling the empanadas: Avoid overstuffing the dough with filling, as this can cause the empanadas to burst open during baking or frying.
• Not sealing properly: Make sure the edges are tightly sealed to prevent the filling from leaking out. Use a fork to crimp or twist the edges securely.
• Undercooking the dough: Whether baking or frying, ensure the dough is fully cooked through and golden brown for that perfect crispy texture.

Serving and Presentation Tips

How to Serve Chicken Empanadas

Chicken empanadas are best served warm and can be accompanied by a variety of dips and sides, such as:

• Salsa or guacamole: Classic choices that add a burst of flavor to the empanadas.
• Chimichurri sauce: A tangy herb sauce that pairs beautifully with the savory filling.
• Rice and beans: Serve your empanadas with sides of Spanish rice and refried beans for a complete meal.

Presentation Ideas for Chicken Empanadas

• Family-style: Serve the empanadas on a large platter with a selection of dipping sauces for a casual, shareable meal.
• Individual plates: For a more formal presentation, plate two or three empanadas with a small salad or dipping sauce on the side.
• Garnish: Sprinkle chopped fresh herbs like cilantro or parsley over the top for a fresh, vibrant look.

Chicken Empanadas Recipe Tips

• Make it ahead: You can prepare the empanada dough and filling ahead of time. The dough can be refrigerated for up to 2 days, and the filling can be stored for up to 3 days.
• Freeze for later: Empanadas freeze well! Once assembled, you can freeze them on a baking sheet before baking or frying. Once frozen, transfer them to an airtight container and freeze for up to 3 months. Bake or fry them straight from the freezer, adding a few extra minutes to the cooking time.
• Add cheese: For extra richness, add a small cube of cheese (such as mozzarella or cheddar) inside each empanada along with the chicken filling.

Frequently Asked Questions (FAQs)

Q: Can I use store-bought dough for this recipe?
A: Yes! You can use store-bought empanada discs, pie crust, or puff pastry for convenience. Just make sure to adjust the baking or frying time if needed.

Q: How can I make the filling spicier?
A: If you like your empanadas spicy, you can add diced jalapeños, crushed red pepper flakes, or a few dashes of hot sauce to the filling.

Q: Can I bake instead of frying the empanadas?
A: Yes, you can bake the empanadas at 375°F (190°C) for 20-25 minutes or until golden brown. Brushing them with egg wash before baking helps them get that nice golden color.

Q: How do I keep my empanadas from getting soggy?
A: To avoid soggy empanadas, make sure the filling is not too wet. If your filling has excess moisture, drain it or cook it longer to reduce the liquid. Also, avoid overfilling.

Conclusion

Chicken empanadas are a delicious, versatile dish that you can enjoy as a snack, appetizer, or main course. Whether you bake or fry them, these savory pastries with their crispy crust and flavorful filling are sure to become a favorite in your household. With this recipe, you’ll be able to create perfect chicken empanadas that are bursting with flavor and easy to customize. Try them out, get creative with the fillings, and enjoy these delightful handheld treats!

Print