If you’re craving a warm, savory treat that feels like a little pocket of joy in every bite, this Chicken Empanadas Recipe will steal your heart and your taste buds. Loaded with tender, seasoned chicken wrapped in golden, flaky dough, these empanadas are perfect for any occasion—from casual family dinners to impressing friends at your next gathering. The blend of spices, fresh bell pepper, and a hint of tomato paste creates a balanced filling that’s bursting with flavor, making each empanada a delightful handheld experience you will want to make again and again.
Ingredients You’ll Need
This Chicken Empanadas Recipe uses a handful of simple, approachable ingredients—each chosen to build layers of taste, texture, and color that make the final dish pop. From the fragrant spices to the fresh vegetables and buttery dough, every component matters.
- Olive oil: Provides a fruity base for sautéing and enhances the overall flavor.
- Small onion, finely chopped: Adds sweetness and soft texture to the filling.
- Garlic cloves, minced: Infuses a pungent aroma that wakes up the dish.
- Red bell pepper, finely chopped: Brings a subtle sweetness and a pop of vibrant color.
- Cooked, shredded chicken breast: The hearty protein star that makes these empanadas satisfying.
- Ground cumin: Adds a warm, earthy undertone to the spice mix.
- Smoked paprika: Gives depth and a slightly smoky character.
- Chili powder: Provides just a touch of gentle heat.
- Salt: Essential to balance and enhance all the flavors.
- Black pepper: Adds a mild kick and complexity.
- Tomato paste: Gives richness and a touch of acidity for balance.
- Chicken broth or water: Helps meld the filling while keeping it moist.
- Chopped fresh cilantro (optional): Offers a bright, herbal freshness to lighten the filling.
- Refrigerated pie crusts or empanada dough discs: Provides the flaky, buttery casing that holds everything together.
- Egg, beaten (for egg wash): Ensures a shiny, golden crust after baking.
How to Make Chicken Empanadas Recipe
Step 1: Prepare the Filling
Start by heating the olive oil in a skillet on medium heat and sauté the finely chopped onion and red bell pepper until they soften and release their natural sweetness, about 3 to 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Then, stir in your shredded cooked chicken along with the ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix everything thoroughly to coat the chicken with the spices. Incorporate the tomato paste and chicken broth, letting the mixture cook for a couple more minutes until slightly thickened. Take the skillet off the heat and fold in chopped fresh cilantro if you’re using it—this little herb lifts the flavors beautifully.
Step 2: Prepare the Dough
If your refrigerated pie crusts or empanada dough discs aren’t already the right size, roll them out a bit to get 4 to 5 inch rounds. This is the perfect size to hold about 2 tablespoons of filling comfortably, leaving room to seal the edges properly.
Step 3: Assemble the Empanadas
Place a dollop 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 to seal the filling inside. Use the tines of a fork to crimp the edges—this not only looks charming but also helps prevent any filling leakage during baking.
Step 4: Egg Wash and Bake
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Transfer the assembled empanadas to the baking sheet and brush their tops with the beaten egg. This egg wash will create a gorgeous golden-brown crust. Bake them for around 18 to 22 minutes or until they’re puffed up and beautifully golden. Let them cool slightly before biting in so the flavors settle perfectly.
How to Serve Chicken Empanadas Recipe
Garnishes
To make your empanadas even more irresistible, think about adding fresh garnishes like chopped cilantro, thinly sliced green onions, or a sprinkle of crumbled queso fresco. A side of tangy salsa, creamy sour cream, or zesty guacamole elevates each bite and adds a wonderful contrast in texture and flavor.
Side Dishes
While these empanadas are satisfying on their own, pairing them with simple sides like a crisp green salad, roasted vegetables, or a refreshing cucumber salad balances the richness and makes for a full, well-rounded meal.
Creative Ways to Present
If you’re hosting a party, arrange your Chicken Empanadas Recipe on a large wooden board or a colorful platter lined with banana leaves. Serve with small bowls of dipping sauces such as chipotle mayo, chimichurri, or even a sweet and spicy mango chutney to keep things exciting and interactive.
Make Ahead and Storage
Storing Leftovers
After enjoying your empanadas, wrap any leftovers tightly in plastic wrap or store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making for a quick and satisfying snack or light meal the next day.
Freezing
This Chicken Empanadas Recipe is perfect for freezing! You can freeze assembled and sealed empanadas before baking or freeze them after baking and cooling. Lay them individually on a baking sheet until frozen, then transfer to a freezer bag to prevent sticking. They will keep for up to 2 months, so you’re always ready for a grab-and-go treat.
Reheating
Reheat frozen or refrigerated empanadas in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through and crisp. Avoid microwaving when possible, as it can make the crust soggy. A warm empanada right out of the oven tastes just as fantastic as fresh!
FAQs
Can I use different meats in this Chicken Empanadas Recipe?
Absolutely! While this recipe shines with chicken, you can swap in ground beef, pork, or even a mix of vegetables to suit your taste or dietary needs. Just adjust cooking times and seasoning accordingly.
Do I need to make the dough from scratch?
Not at all. Using refrigerated pie crusts or store-bought empanada dough discs keeps things quick and simple without sacrificing flavor or texture—perfect for busy days.
Can I add cheese to the filling?
Yes! Adding shredded cheese like mozzarella or cheddar to the filling creates a deliciously melty variation that pairs wonderfully with the seasoned chicken.
How spicy are these empanadas?
This recipe is mildly spiced with a hint of heat from chili powder, but it’s very adaptable. You can increase or decrease the chili powder or add fresh jalapeños to suit your spice preference.
What dipping sauces go well with Chicken Empanadas Recipe?
Classic options include salsa, sour cream, guacamole, or even a creamy chipotle mayo. Sweet and tangy sauces like mango chutney also complement the savory filling beautifully.
Final Thoughts
This Chicken Empanadas Recipe is a true crowd-pleaser filled with comforting flavors and a flaky, irresistible crust. Whether you’re sharing with family or friends or just treating yourself to something special, these empanadas are great fun to make and even better to eat. Give them a try—you might just find your new favorite hand pie!
Print
Chicken Empanadas Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 empanadas
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
- Diet: Nut-Free
Description
These Chicken Empanadas are savory Latin American hand pies filled with a flavorful blend of shredded chicken, bell peppers, and spices, all wrapped in flaky pastry and baked to golden perfection. Perfect as appetizers or snacks, they are easy to prepare and can be made ahead for convenience.
Ingredients
Filling
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 2 cups cooked, shredded chicken breast
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons chicken broth or water
- 2 tablespoons chopped fresh cilantro (optional)
Dough and Finishing
- 1 package (14 oz) refrigerated pie crusts or empanada dough discs (about 10 discs)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Sauté vegetables: In a skillet over medium heat, heat the olive oil and sauté the finely chopped onion and red bell pepper for 3–4 minutes until they are softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Mix in chicken and spices: Add the shredded chicken, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to combine all the ingredients evenly.
- Add tomato paste and broth: Mix in the tomato paste and chicken broth or water, cooking for 2–3 minutes until the filling is well combined and slightly thickened.
- Optional cilantro addition: Remove the skillet from heat and stir in chopped fresh cilantro, if using, to add fresh flavor.
- Prepare dough rounds: Roll out the refrigerated pie crust or empanada dough if needed. Cut into 4–5 inch rounds suitable for folding.
- Assemble empanadas: Place about 2 tablespoons of the chicken filling onto the center of each dough circle. Fold the dough over into a half-moon shape and press the edges firmly to seal. Crimp edges with a fork to ensure a tight seal and prevent filling leakage.
- Apply egg wash: Brush the tops of each empanada with the beaten egg to give them a golden, glossy finish when baked.
- Bake: Arrange the prepared empanadas on the lined baking sheet and bake in the preheated oven for 18–22 minutes or until they turn golden brown and crisp.
- Cool and serve: Remove the empanadas from the oven and allow them to cool slightly before serving. They pair wonderfully with salsa, sour cream, or guacamole.
Notes
- Can be made ahead and frozen either before or after baking for convenient meal prep.
- Add shredded cheese to the filling for a delicious, melty variation.
- Serve with salsa, sour cream, or guacamole to enhance flavor.
