There is something incredibly satisfying about homemade Chicken Empanadas Recipe that brings a warm, comforting feeling with every bite. These delightful pockets of flaky dough filled with tender, savory chicken, aromatic spices, and a hint of fresh cilantro are guaranteed to become a treasured favorite. Whether you’re serving them at a family gathering or enjoying them as a cozy weeknight dinner, this recipe combines simple ingredients in a way that makes every mouthful a celebration of flavor and texture.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step toward an unforgettable Chicken Empanadas Recipe. Each one plays a crucial role—from the buttery dough that bakes into golden perfection to the spiced chicken filling that delivers all the rich, inviting flavors packed inside.
- All-purpose flour (2 1/2 cups): The foundation of the dough, providing structure and that perfect tender bite.
- Salt (1/2 tsp): Enhances all the flavors in both dough and filling without overpowering.
- Unsalted butter, cold and cubed (1/2 cup): Creates a flaky, rich dough when carefully mixed with the flour.
- Egg (1 for dough, 1 for egg wash): Binds the dough together and gives empanadas a lovely golden sheen once baked.
- Cold water (1/3 cup): Brings the dough together without melting the butter, keeping it flaky.
- Cooked, shredded chicken (2 cups): The hearty, protein-packed heart of the filling.
- Medium onion, diced (1): Adds sweetness and depth when sautéed gently.
- Small bell pepper, diced (1): Offers a subtle crunch and fresh flavor balance.
- Garlic cloves, minced (2): Infuses the filling with aromatic warmth and zest.
- Ground cumin (1 tsp): Brings earthy smokiness to complement the chicken perfectly.
- Smoked paprika (1/2 tsp): Adds a rich, slightly sweet smoky undertone.
- Chili powder (1/4 tsp, optional): For a gentle kick, if you like your empanadas with a bit of heat.
- Salt and pepper to taste: Essential for seasoning the filling just right.
- Tomato sauce (1/3 cup): Gives the filling a delightful tangy moisture binding all ingredients together.
- Olive oil (1 tbsp): Used for sautéing veggies to softness and flavor without heaviness.
- Fresh cilantro, chopped (2 tbsp, optional): Injects a bright freshness that livens up each bite.
How to Make Chicken Empanadas Recipe
Step 1: Prepare the Dough
Start by combining the flour and salt in a large bowl, ensuring the seasoning is evenly spread. Next, add the cold, cubed butter and gently work it into the flour mixture using your fingertips or a pastry cutter until it resembles coarse crumbs. This little step is crucial to achieve that signature flaky crust. Beat one egg, combine it with the cold water, and mix into the flour and butter until the dough just comes together. Form the dough into a ball, wrap it tightly in plastic wrap, and pop it into the fridge for 30 minutes. This chilling step helps relax the gluten and keeps the butter firm, making rolling out easier later.
Step 2: Make the Filling
While the dough chills, heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper, cooking for about 3 to 4 minutes until they soften and release their natural sweetness. Stir in the minced garlic, ground cumin, smoked paprika, and optional chili powder, cooking an additional minute to awaken those aromas. Then add the shredded chicken along with the tomato sauce, stirring to combine and cook for another 3 to 4 minutes. Season with salt, pepper, and fresh cilantro if you’re using it, then remove from heat and let the filling cool. This blend of spices and tomato sauce makes the chicken irresistibly tender and flavor-packed.
Step 3: Assemble the Empanadas
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cutter or a bowl between 4 to 6 inches in diameter, cut circles out of the dough. Place 1 to 2 tablespoons of the cooled chicken filling in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges firmly by pressing with a fork, creating that classic empanada look and ensuring the filling stays inside.
Step 4: Bake to Perfection
Brush each empanada generously with beaten egg to develop a stunning golden crust as they bake. Arrange the empanadas on your prepared baking sheet with a little space between them and bake in the preheated oven for 20 to 25 minutes. You’ll know they’re ready when the crusts are beautifully golden, slightly puffed, and irresistibly inviting. Let them cool just a touch, then get ready to indulge in the warm, flaky goodness.
How to Serve Chicken Empanadas Recipe
Garnishes
Adding garnishes can elevate your Chicken Empanadas Recipe to a whole new level. Fresh cilantro sprigs or a sprinkle of minced green onions give a pop of color and fresh flavor that complements the rich filling. A squeeze of lime juice over the top just before serving brightens the dish beautifully and balances the spices.
Side Dishes
Pair your empanadas with some simple side dishes that harmonize without overpowering. A crisp green salad with a tangy vinaigrette cuts through the richness perfectly, while a side of creamy avocado or guacamole adds a smooth, luscious texture. For a heartier meal, try serving these alongside black beans or Spanish rice to round out the experience.
Creative Ways to Present
Looking to impress your guests? Arrange your empanadas on a rustic wooden board paired with small bowls of chimichurri, salsa verde, or smoky chipotle aioli for dipping. You can also serve them stacked on colorful plates with edible flowers for a festive touch. These little details make enjoying your Chicken Empanadas Recipe feel extra special.
Make Ahead and Storage
Storing Leftovers
Once your Chicken Empanadas Recipe is baked and cooled, you can store leftovers in an airtight container in the refrigerator for up to 3 days. They maintain their flaky texture and delicious filling perfectly when kept chilled properly.
Freezing
If you want to enjoy these later, freezing is a great option. Assemble the empanadas but don’t brush them with egg wash or bake yet. Place them on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months, ready to bake fresh whenever you like.
Reheating
For the best results when reheating, pop your leftover or frozen-baked empanadas into a preheated oven at 350°F (175°C) for about 10 to 15 minutes. This revives their crisp crust without drying out the filling. Avoid microwaving if you want to keep the pastry perfectly flaky.
FAQs
Can I use store-bought dough for this Chicken Empanadas Recipe?
Absolutely! If you’re short on time, store-bought pie crust or empanada dough can work well. Just be sure to adjust baking times and watch for browning closely since the texture might differ slightly.
What type of chicken is best for the filling?
Any cooked chicken works wonderfully here, whether it’s rotisserie, boiled, or leftover roasted chicken. Just shred it finely for even distribution in the filling.
Can I make these empanadas vegetarian?
Definitely! Swap the chicken for hearty veggies like mushrooms, spinach, or diced potatoes, and keep the spices for that same warm flavor. You’ll create a delicious vegetarian twist on this classic favorite.
How spicy are these empanadas?
The chili powder is optional, so you can control the heat level. Leaving it out will result in a mild, flavorful empanada that anyone can enjoy, while adding it brings a subtle warmth.
What’s the best dipping sauce for these empanadas?
Many sauces pair well, including traditional chimichurri, salsa roja, garlic aioli, or a simple yogurt-based dip with lime and cilantro. Choose your favorite to complement and elevate the experience.
Final Thoughts
If you’re searching for a dish that’s as fun to make as it is delicious to eat, this Chicken Empanadas Recipe fits the bill perfectly. From the flaky, buttery dough to the richly spiced chicken filling, every element harmonizes into a flavorful package that’s sure to impress. So gather your ingredients, roll up your sleeves, and dive into this delightful cooking adventure—you won’t regret it!
Print
Chicken Empanadas Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Description
Delicious homemade chicken empanadas featuring a flaky buttery crust filled with a savory mixture of shredded chicken, sautéed vegetables, and spices. These empanadas are baked to golden perfection, making them perfect for a family dinner or party appetizer.
Ingredients
Dough
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg
- 1/3 cup cold water
Filling
- 2 cups cooked, shredded chicken
- 1 medium onion, diced
- 1 small bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder (optional)
- Salt and pepper to taste
- 1/3 cup tomato sauce
- 1 tbsp olive oil
- 2 tbsp fresh cilantro, chopped (optional)
For Egg Wash
- 1 egg
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter and work it into the flour mixture with your fingers or a pastry cutter until it resembles coarse crumbs. Beat the egg and then mix it into the flour mixture along with the cold water until a dough forms. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
- Make the Filling: Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté for 3 to 4 minutes until softened. Add the minced garlic, ground cumin, smoked paprika, and chili powder (if using). Stir and cook for about 1 minute until the spices are fragrant. Stir in the shredded cooked chicken and tomato sauce, cooking for another 3 to 4 minutes until heated through and well combined. Season with salt, pepper, and chopped fresh cilantro if desired. Remove from heat and allow the filling to cool.
- Assemble the Empanadas: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut the dough into circles approximately 4 to 6 inches in diameter. Place 1 to 2 tablespoons of the chicken filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together firmly, sealing them by crimping with the tines of a fork.
- Egg Wash and Bake: Beat the remaining egg to create an egg wash. Brush the tops of each empanada generously with the egg wash to ensure a golden color when baked. Arrange the empanadas on the prepared baking sheet, leaving some space between each. Bake in the preheated oven for 20 to 25 minutes or until they are golden brown and crisp.
- Serve: Remove the empanadas from the oven and allow them to cool slightly before serving. Serve warm with your favorite dipping sauce or salsa for a delicious appetizer or main dish.
Notes
- Make sure the butter is cold when mixing into the dough to achieve a flaky pastry.
- Allow the filling to cool before assembling to prevent the dough from becoming soggy.
- You can customize the filling by adding olives, cheese, or other spices to taste.
- Empanadas can be frozen before baking; bake directly from frozen, adding a few extra minutes to the baking time.
- If you want a spicier filling, increase the chili powder or add a dash of hot sauce.
