Chicken Empanadas Recipe

If you’re looking for a delicious, handheld meal or snack with a savory twist, chicken empanadas are the perfect choice! These flaky, golden pastries are filled with seasoned chicken and vegetables, offering a wonderful blend of textures and flavors. Whether you’re preparing a meal for your family, a snack for a party, or just something special for yourself, chicken empanadas are easy to make and a true crowd-pleaser. Stick with us as we walk through the full recipe, substitutions, step-by-step instructions, and tips for perfecting this classic dish.

this Recipe

What are Chicken Empanadas?

Empanadas are a type of stuffed pastry that originated in Spain and Portugal and have spread across Latin America and other parts of the world. Empanadas are typically made with a dough that is folded over a savory or sweet filling and then baked or fried to golden perfection. Chicken empanadas are a popular variety, filled with a savory chicken mixture often flavored with onions, garlic, peppers, and spices. The flaky pastry contrasts beautifully with the juicy, flavorful filling, making each bite a delight.

Ingredients List for Chicken Empanadas

Here’s a comprehensive list of ingredients you’ll need for the chicken empanadas:

For the Dough:

1. All-purpose flour – 3 cups
2. Butter – 1 cup (cold and cubed)
3. Salt – 1 teaspoon
4. Egg – 1 large
5. Water – ⅓ cup (cold)
6. Vinegar – 1 tablespoon (optional, helps create a flakier dough)

For the Chicken Filling:

1. Chicken breasts or thighs – 2 cups, cooked and shredded
2. Olive oil – 2 tablespoons
3. Onion – 1 medium, finely chopped
4. Garlic – 3 cloves, minced
5. Red bell pepper – 1 small, diced
6. Tomato – 1 medium, diced
7. Green olives – ¼ cup, sliced (optional but adds great flavor)
8. Paprika – 1 teaspoon
9. Cumin – 1 teaspoon
10. Chili powder – 1 teaspoon (optional, for heat)
11. Salt – 1 teaspoon, or to taste
12. Black pepper – ½ teaspoon, or to taste
13. Chicken broth – ¼ cup (to keep the filling moist)
14. Fresh cilantro – 2 tablespoons, chopped (optional, for garnish)

For Assembly:

1. Egg wash – 1 egg, beaten with 1 tablespoon water (for brushing)
2. Sesame seeds – Optional for sprinkling on top

Substitutions and Variations

One of the best things about empanadas is their versatility. You can easily swap ingredients or add new ones to cater to your preferences or what you have on hand. Here are some ideas for substitutions and variations:

• Meat Substitutions: You can replace the chicken with ground beef, turkey, or even pulled pork for a different twist on the filling.
• Vegetarian Option: For a vegetarian version, replace the chicken with black beans, corn, spinach, or a mixture of sautéed vegetables.
• Cheese Filling: Add shredded cheese like mozzarella, cheddar, or Monterey Jack to the chicken filling for a richer, creamier texture.
• Dough Substitution: If you’re short on time, you can use pre-made pie dough or puff pastry for the crust.
• Spices: Feel free to adjust the spices to your liking. If you prefer a spicier filling, add some cayenne pepper or hot sauce to the mix.
• Frying vs. Baking: Traditionally, empanadas can be either baked or fried. If you prefer fried empanadas, simply deep fry them in hot oil instead of baking.

Step-by-Step Cooking Instructions

Let’s walk through the steps to create these delicious chicken empanadas.

1. Prepare the Dough

• In a large mixing bowl, combine the all-purpose flour and salt.
• Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
• In a separate small bowl, whisk together the egg, water, and vinegar.
• Gradually pour the wet mixture into the flour and butter mixture, stirring with a fork until the dough begins to come together.
• Turn the dough out onto a floured surface and knead it gently 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 to allow it to rest.

2. Prepare the Chicken Filling

• In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
• Add the minced garlic and diced red bell pepper. Cook for another 2 minutes until the garlic is fragrant and the peppers have softened.
• Stir in the diced tomato and cook for an additional 3 minutes, allowing the tomatoes to release their juices.
• Add the shredded cooked chicken, paprika, cumin, chili powder, salt, and black pepper. Stir to combine all the ingredients.
• Pour in the chicken broth and let the mixture simmer for about 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
• Remove from heat and stir in the sliced green olives and fresh cilantro (if using). Let the filling cool slightly before assembling the empanadas.

3. Roll Out the Dough

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Once the dough has chilled, divide it into two portions for easier handling. On a floured surface, roll out one portion of the dough to about ⅛-inch thickness.
• Use a round cookie cutter or a glass (about 4-6 inches in diameter) to cut out circles from the dough.

4. Assemble the Empanadas

• Place a tablespoon of the chicken filling in the center of each dough circle. Be careful not to overfill, as this can make sealing the empanadas difficult.
• Fold the dough over the filling to form a half-moon shape and press the edges together to seal.
• Use a fork to crimp the edges of the empanada, ensuring it is fully sealed.
• Place the empanadas on the prepared baking sheet and brush the tops with the egg wash. If desired, sprinkle with sesame seeds for added texture.

5. Bake the Empanadas

• Bake the empanadas in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
• Remove from the oven and let them cool for a few minutes before serving.

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

Here’s a summarized guide for making chicken empanadas:

1. Prepare the dough: Combine flour, salt, and cold butter. Add egg, water, and vinegar. Form dough, refrigerate.
2. Make the filling: Cook onions, garlic, peppers, and tomatoes. Add chicken, spices, and broth. Simmer and cool.
3. Roll the dough: Roll dough to ⅛-inch thick and cut out circles.
4. Assemble: Fill dough circles with chicken mixture, fold, and crimp the edges.
5. Bake: Brush with egg wash and bake at 375°F for 20-25 minutes until golden brown.

Common Mistakes to Avoid

• Overfilling the Empanadas: Be cautious when adding the filling, as overfilling can cause the empanadas to burst open during baking or frying.
• Not Chilling the Dough: Make sure to chill the dough before rolling it out. Cold dough is easier to work with and results in a flakier crust.
• Skipping the Egg Wash: Brushing the empanadas with an egg wash before baking is crucial for achieving a golden, shiny crust.
• Dry Filling: To prevent the filling from being too dry, add a bit of broth to keep the chicken mixture moist.

Serving and Presentation Tips

Chicken empanadas can be served as a snack, appetizer, or main dish. Here are a few tips to present and serve them:

• Serve with Dipping Sauces: Pair empanadas with flavorful dipping sauces like chimichurri, salsa verde, guacamole, or sour cream for extra flavor.
• Garnish with Fresh Herbs: Sprinkle some chopped fresh cilantro or parsley over the empanadas before serving to add a touch of color and freshness.
• Pair with a Salad: Serve with a simple green salad or a fresh tomato salsa on the side for a well-rounded meal.

How to Serve Chicken Empanadas

• As a Snack or Appetizer: Serve these golden empanadas warm with your favorite dipping sauce as a party snack or appetizer.
• As a Main Dish: For a more substantial meal, pair the empan

adas with a side of rice, black beans, or a fresh avocado salad.

Presentation Ideas for Chicken Empanadas

• Platter Style: Serve the empanadas on a large platter with small bowls of dipping sauces on the side.
• Individual Servings: Present each guest with two or three empanadas on a plate, garnished with a small salad and a dollop of sour cream or guacamole.
• Rustic Basket: Serve the empanadas in a lined basket for a more casual, rustic presentation at parties or picnics.

Chicken Empanadas Recipe Tips

• Freeze for Later: Chicken empanadas freeze well. Simply assemble the empanadas and freeze them on a baking sheet. Once frozen, transfer to a ziplock bag. Bake from frozen, adding an extra 5-7 minutes to the baking time.
• Adjust the Spice Level: Customize the heat of your empanadas by adding more or less chili powder or by using a hotter variety of peppers.
• Egg Wash is Key: Don’t skip the egg wash! It helps give the empanadas a glossy, golden crust.

Frequently Asked Questions (FAQs)

1. Can I fry the empanadas instead of baking them?
   Yes, you can fry the empanadas in hot oil (about 350°F) for 3-4 minutes per side until golden and crispy. Drain them on paper towels before serving.
2. Can I use store-bought dough for empanadas?
   Absolutely! You can use pre-made pie dough, puff pastry, or even empanada dough discs from the store to save time.
3. How do I store leftovers?
   Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a toaster oven to maintain their crispiness.
4. Can I freeze empanadas?
   Yes, empanadas freeze well! You can freeze them before baking or after they’ve been baked. If freezing unbaked, bake from frozen; if baked, simply reheat in the oven.

Conclusion

These chicken empanadas are the perfect balance of savory filling wrapped in a flaky, buttery crust. Whether you bake them for a snack, appetizer, or a hearty meal, their incredible flavor and texture are sure to impress. With simple ingredients and a few key techniques, this recipe is a must-try. Plus, it’s versatile—swap in your favorite fillings, make them in advance, and freeze them for future cravings. Serve them warm with a side of dipping sauce, and you’ve got a dish that’s perfect for any occasion!

Print