If you’ve ever wanted to bring a little taste of celebration and warmth into your kitchen, this Chicken Empanadas Recipe is just the ticket. These golden, flaky pockets of happiness are filled with a savory mix of tender chicken, vibrant bell peppers, and fragrant spices that come together in perfect harmony. The dough is tender yet crisp, embracing the rich, hearty filling that makes every bite a bite of comfort and joy. Whether you’re sharing with family or impressing friends, this Chicken Empanadas Recipe is sure to become a beloved favorite in your recipe collection.
Ingredients You’ll Need
Simple ingredients can create magic, and this Chicken Empanadas Recipe is proof of that. Each element plays its part—from the flaky dough made with cold butter to the rich, seasoned chicken filling bursting with flavor and color. Here’s what you’ll want to gather:
- 2 1/2 cups all-purpose flour: The backbone of the dough that provides structure and tenderness.
- 1/2 tsp salt: Enhances all the flavors and balances the dough’s taste.
- 1/2 cup unsalted butter, cold and cubed: Creates the flakiness and richness in the dough.
- 1 egg: Adds moisture and helps bind the dough together.
- 1/3 cup cold water: Just enough to bring the dough into shape without making it tough.
- 2 cups cooked, shredded chicken: The star protein, tender and ready to soak up the spices.
- 1 medium onion, diced: Adds sweetness and depth when sautéed.
- 1 small bell pepper, diced: Brings a pop of color and subtle crunch.
- 2 cloves garlic, minced: For that irresistible aroma and flavor boost.
- 1 tsp ground cumin: Gives a warm, earthy base note to the filling.
- 1/2 tsp smoked paprika: Adds a smoky, mildly sweet flavor.
- 1/4 tsp chili powder (optional): For a gentle kick that awakens your taste buds.
- Salt and pepper to taste: Crucial for balancing the filling’s savory flavors.
- 1/3 cup tomato sauce: Creates a luscious, cohesive filling.
- 1 tbsp olive oil: For sautéing vegetables and developing aroma.
- 2 tbsp fresh cilantro, chopped (optional): Adds a burst of fresh, herbaceous brightness.
- 1 egg (for egg wash): Ensures a shiny, golden crust when baked.
How to Make Chicken Empanadas Recipe
Step 1: Prepare the Dough
Start with combining the all-purpose flour and salt in a large bowl. Work in the cold, cubed butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. The cold butter is key here; it creates tiny pockets of fat that make the dough beautifully flaky. Beat the egg and stir it into the flour mixture with the cold water, just enough to bring the dough together. Form it into a smooth ball, wrap it tightly in plastic wrap, and let it chill in the refrigerator for at least 30 minutes. This resting step relaxes the gluten and makes rolling out the dough a breeze.
Step 2: Make the Filling
While your dough is chilling, heat olive oil in a skillet over medium heat. Toss in the diced onion and bell pepper, sautéing until they soften and become fragrant, about 3 to 4 minutes. Add the minced garlic, ground cumin, smoked paprika, and the optional chili powder, stirring to toast the spices for about a minute—this step releases their deep flavors. Fold in the shredded chicken and tomato sauce, and let it simmer for another 3 to 4 minutes so the filling melds together beautifully. Finish with salt, pepper, and fresh cilantro if you like, then set aside to cool slightly. This filling bursts with flavor and will make every bite irresistible.
Step 3: Assemble the Empanadas
Preheat your oven to 375°F (190°C), and prepare a baking sheet lined with parchment paper. On a floured surface, roll out your chilled dough to roughly 1/8-inch thickness—thin enough to be crisp but sturdy enough to hold the filling. Cut the dough into circles about 4 to 6 inches wide; smaller empanadas are perfect for snacking, while larger ones make a satisfying meal. Spoon 1 to 2 tablespoons of the filling onto each circle’s center. Fold the dough over into a half-moon shape, then seal the edges by pressing with a fork. Brush each empanada with beaten egg to give them that beautiful golden shine when baked.
Step 4: Bake to Perfection
Arrange the empanadas on your prepared baking sheet with a little space between each so they cook evenly. Pop them into your preheated oven and bake for 20 to 25 minutes until golden and crisp. The aroma wafting through your kitchen as they bake will make waiting nearly impossible. Once out of the oven, allow them to cool slightly so the filling sets but keep them warm. These golden pockets of goodness are now ready to delight your taste buds!
How to Serve Chicken Empanadas Recipe
Garnishes
Enhancing the flavor and presentation of your Chicken Empanadas Recipe is as simple as a sprinkle or dip. Fresh cilantro or chopped parsley brightens up the plate, while a dollop of tangy sour cream or guacamole brings creaminess that complements the flaky crust. For those who love a kick, a drizzle of spicy salsa or a squeeze of lime adds a lively contrast to the rich filling.
Side Dishes
Pairing your empanadas with the right sides elevates the meal into something memorable. A crisp, refreshing salad with a citrus vinaigrette cuts through the richness, and black beans or a simple rice pilaf adds heartiness without overwhelming the flavors. For a truly festive spread, some pickled vegetables or a fresh mango salsa bring bright, tangy notes that perfectly harmonize with the savory pastries.
Creative Ways to Present
Why not make your Chicken Empanadas Recipe part of a fun appetizer platter? Arrange them on a colorful board with a variety of dips—think chimichurri, creamy aioli, or a smoky chipotle sauce. They also make fantastic grab-and-go snacks for picnics and parties. For a heightened visual impact, place them in decorative baskets lined with vibrant napkins or serve alongside mini skewers of grilled vegetables for a vibrant, enticing presentation.
Make Ahead and Storage
Storing Leftovers
Got leftovers? No problem! Store your cooled empanadas in an airtight container in the refrigerator for up to 3 days. This helps maintain their freshness and flavor, so you can easily enjoy them as a quick snack or lunch the next day without sacrificing that freshly baked taste.
Freezing
If you want to save time later, freeze the assembled but unbaked empanadas. Place them on a baking sheet in a single layer and freeze until firm, then transfer into a freezer-safe bag or container. They keep well for up to 2 months. When you’re ready, just pop them directly into the oven from frozen, adding a few extra minutes to the baking time.
Reheating
To bring leftovers back to life, reheat empanadas in a preheated oven at 350°F (175°C) for 10 to 15 minutes or until warmed through and crispy. Avoid microwaving if you want to keep that delightful crispness. This way, every bite feels just as satisfying as fresh from the oven.
FAQs
Can I use store-bought dough for this Chicken Empanadas Recipe?
Absolutely! Using pre-made pie or empanada dough can save time and still yield delicious results. Just be sure to adjust baking time if necessary and check the package instructions for any tips on handling.
What can I substitute for chicken in this recipe?
You can easily swap cooked shredded chicken with ground beef, pork, or even a vegetarian filling like sautéed mushrooms and cheese. Just adjust the seasoning slightly to suit your chosen protein or veggies.
Is it possible to bake these empanadas instead of frying?
This Chicken Empanadas Recipe is designed to be baked, which makes them lighter and easier to prepare while still delivering a crispy, golden crust you’ll love. Baking also means less mess and a healthier final dish.
Can these empanadas be made ahead for parties?
Definitely! You can prepare and assemble the empanadas one day in advance and refrigerate or freeze them. Bake just before your event so they’re hot and fresh for your guests.
What dipping sauces go well with Chicken Empanadas?
Many options complement the savory filling, including salsa verde, spicy aioli, chimichurri, sour cream, guacamole, or even a simple tomato-based sauce. Feel free to get creative with what you enjoy.
Final Thoughts
This Chicken Empanadas Recipe is truly a celebration of flavors and textures that brings so much joy to the table. The combination of flaky dough and savory filling is comforting and satisfying, perfect for sharing with friends and family. Once you try making them yourself, you’ll see just how approachable and rewarding this recipe can be. So grab your ingredients, roll up your sleeves, and dive into crafting these delightful treats that are sure to become a treasured part of your cooking repertoire.
Print
Chicken Empanadas Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Description
Delicious homemade Chicken Empanadas featuring a flaky, buttery pastry filled with a flavorful mixture of shredded chicken, sautéed vegetables, and aromatic spices. Perfect as a savory snack or appetizer, these empanadas are baked to a golden crisp and served warm.
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 using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Beat 1 egg and mix it into the flour mixture along with the cold water until a smooth dough forms. Shape the dough into a ball, wrap it with plastic wrap, and refrigerate it for 30 minutes to chill and firm up.
- Make the Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté for 3-4 minutes until they become soft and fragrant. Add the minced garlic, ground cumin, smoked paprika, and chili powder (if using). Stir and cook for another minute until the spices are aromatic. Stir in the shredded cooked chicken and tomato sauce, cooking for 3-4 minutes to allow flavors to meld. Season the filling with salt, pepper, and chopped fresh cilantro if desired. Remove from heat and let the mixture cool slightly.
- Assemble the Empanadas: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Using a round cutter or a bowl, cut the dough into circles approximately 4-6 inches in diameter. Place 1 to 2 tablespoons of the cooled filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together, sealing them securely by crimping with a fork.
- Apply Egg Wash: Beat 1 egg and brush it over the surface of each assembled empanada. This will give them a beautiful golden color when baked.
- Bake the Empanadas: Arrange the prepared empanadas on the lined baking sheet with some space between each. Bake in the preheated oven for 20 to 25 minutes or until the pastry is cooked through and golden brown.
- Serve: Allow the empanadas to cool slightly on a wire rack before serving warm. They pair wonderfully with your favorite dipping sauce or salsa.
Notes
- Ensure the butter is very cold before incorporating it into the flour for a flaky pastry.
- Filling can be customized by adding olives, cheese, or different spices to suit your taste.
- You can prepare the dough and filling ahead of time and assemble just before baking.
- Use a fork to firmly seal edges to prevent filling leaks during baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in an oven for best results.
