There’s something undeniably comforting about the smell of savory pastries baking in the oven. It instantly makes a house feel like a home. That’s the magic of Chicken Empanadas—golden pockets of flaky dough filled with seasoned chicken, veggies, and just enough spice to warm you from the inside out. They’re humble, flavorful, and steeped in tradition.
Empanadas have long held a special place in many cultures, particularly throughout Latin America and Spain. Whether enjoyed as street food, part of a festive gathering, or a cozy family dinner, they carry stories in every fold. In many homes, empanadas are a way to stretch ingredients and show love through food. Growing up, Sunday afternoons often meant someone was in the kitchen prepping empanadas for a weeknight snack or a big family gathering. The smell alone could pull you from anywhere in the house.
These chicken empanadas are especially wonderful because they strike the perfect balance of ease and flavor. They’re ideal for meal prepping, sharing with guests, or sneaking a warm one straight from the tray when no one’s looking (we’ve all done it). Whether you’re serving them with chimichurri, a side salad, or just on their own, this recipe is a reliable, crowd-pleasing staple.
Why You’ll Love This Recipe:
- Perfect for meal prep: Make a batch, freeze half, and thank yourself later.
- Family-friendly: Mildly spiced and customizable for picky eaters.
- Great for gatherings: These are built to be shared.
- Portable: A lunchbox hero or on-the-go snack.
- Flaky, golden crust: That buttery pastry is simply irresistible.
INGREDIENTS YOU’LL NEED:
For the Dough:
- 3 cups all-purpose flour
- 1 tsp salt
- ¾ cup unsalted butter, cold and cubed
- 1 egg
- ¼ cup ice water
- 1 tbsp white vinegar
For the Filling:
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ tsp salt
- 2 cups cooked chicken, shredded
- ½ cup chicken broth
- ⅓ cup green olives, chopped
- ¼ cup fresh cilantro, chopped
For Assembly:
- 1 egg (for egg wash)
HOW TO MAKE CHICKEN EMPANADAS:
STEP-BY-STEP INSTRUCTIONS:
1. Make the Dough:
Start by preparing the dough so it has time to rest. In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
In a separate small bowl, whisk the egg, water, and vinegar together. Pour this mixture into the flour-butter mix and gently stir until it begins to come together. Use your hands to knead it just until a dough forms—don’t overwork it.
Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes. Trust me, this step makes the crust flakier and easier to work with later.
2. Cook the Filling:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until they begin to soften, about 4-5 minutes. Stir in the garlic, cumin, paprika, chili powder, oregano, and salt. Let it cook for another minute until fragrant.
Add the shredded chicken and pour in the chicken broth. Simmer for 5-7 minutes until the mixture is well combined and slightly thickened. Stir in the chopped green olives and fresh cilantro. Let the filling cool slightly—you don’t want to put hot filling onto cold dough.
3. Assemble the Empanadas:
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface until it’s about 1/8-inch thick. Use a 4 to 6-inch round cutter (or a bowl) to cut circles from the dough.
Spoon about 2 tablespoons of filling onto one half of each dough circle. Fold the dough over and press the edges with a fork to seal.
Place the empanadas onto the prepared baking sheet. Whisk the remaining egg and brush it over the tops for that gorgeous golden color.
4. Bake:
Bake for 20-25 minutes, or until golden brown and crisp on the outside. Your kitchen will smell incredible at this point—try to resist eating one straight from the tray.
HELPFUL TIPS:
- Make ahead: The dough and filling can be made a day in advance. Just assemble when ready to bake.
- Freeze before baking: Arrange unbaked empanadas on a tray, freeze until solid, then transfer to a bag. Bake from frozen—just add 5-7 minutes to the cook time.
- Swap the chicken: Leftover rotisserie chicken works great, or try shredded turkey or even seasoned beans for a vegetarian twist.
- Add a dip: Chimichurri, sour cream with lime, or even a yogurt-based dip make these empanadas even better.
DETAILS:
- Prep Time: 30 minutes (+30 minutes chill time)
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: About 12 empanadas
- Category: Appetizer, Snack, Main
- Method: Baked
- Cuisine: Latin American
- Diet: Halal-friendly, Nut-free
NOTES:
- Be sure not to overfill the empanadas—too much filling will make them hard to seal and more likely to burst.
- If you prefer a crispier crust, you can brush the tops with a little butter after baking.
- These are just as delicious at room temperature, making them great for picnics or packed lunches.
NUTRITIONAL INFORMATION:
Estimates per empanada (based on 12 servings)
- Calories: 260
- Protein: 10g
- Carbohydrates: 22g
- Fat: 14g
- Saturated Fat: 6g
- Fiber: 2g
- Sugar: 1g
- Sodium: 300mg
FREQUENTLY ASKED QUESTIONS:
Can I use store-bought dough?
Absolutely. Look for empanada dough rounds or even pie crust in a pinch. While homemade is best, store-bought makes things quicker.
How do I reheat leftovers?
Reheat in the oven at 350°F for 10-12 minutes to keep the crust crispy. Microwaving works too but will soften the crust.
Can I make them gluten-free?
Yes—use a gluten-free flour blend, but keep in mind the texture might vary slightly.
Do they need to be refrigerated after baking?
Yes, store them in an airtight container in the fridge if not eaten the same day.
STORAGE INSTRUCTIONS:
Store cooked empanadas in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze either before or after baking. To reheat from frozen, bake at 375°F until heated through—no need to thaw first.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Chicken Chimichangas: Crispy, Cheesy, and Oh-So-Satisfying
- Mongolian Ground Beef Noodles: The Ultimate Weeknight Comfort Dish
- Savory Ground Beef Empanadas – Perfectly Crispy and Irresistibly Delicious!
- Mexican Picadillo: A Hearty and Comforting Classic
CONCLUSION
Chicken empanadas are the kind of dish that brings people together—whether it’s for a casual weeknight dinner or a festive gathering. They’re easy to make, even easier to eat, and endlessly versatile. Once you’ve made them, you’ll see why they become a staple in so many homes.
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Chicken Empanadas
Description
There’s something undeniably comforting about the smell of savory pastries baking in the oven. It instantly makes a house feel like a home. That’s the magic of Chicken Empanadas—golden pockets of flaky dough filled with seasoned chicken, veggies, and just enough spice to warm you from the inside out. They’re humble, flavorful, and steeped in tradition.
Empanadas have long held a special place in many cultures, particularly throughout Latin America and Spain. Whether enjoyed as street food, part of a festive gathering, or a cozy family dinner, they carry stories in every fold. In many homes, empanadas are a way to stretch ingredients and show love through food. Growing up, Sunday afternoons often meant someone was in the kitchen prepping empanadas for a weeknight snack or a big family gathering. The smell alone could pull you from anywhere in the house.
These chicken empanadas are especially wonderful because they strike the perfect balance of ease and flavor. They’re ideal for meal prepping, sharing with guests, or sneaking a warm one straight from the tray when no one’s looking (we’ve all done it). Whether you’re serving them with chimichurri, a side salad, or just on their own, this recipe is a reliable, crowd-pleasing staple.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 tsp salt
- ¾ cup unsalted butter, cold and cubed
- 1 egg
- ¼ cup ice water
- 1 tbsp white vinegar
For the Filling:
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ tsp salt
- 2 cups cooked chicken, shredded
- ½ cup chicken broth
- ⅓ cup green olives, chopped
- ¼ cup fresh cilantro, chopped
For Assembly:
- 1 egg (for egg wash)
Instructions
1. Make the Dough:
Start by preparing the dough so it has time to rest. In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
In a separate small bowl, whisk the egg, water, and vinegar together. Pour this mixture into the flour-butter mix and gently stir until it begins to come together. Use your hands to knead it just until a dough forms—don’t overwork it.
Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes. Trust me, this step makes the crust flakier and easier to work with later.
2. Cook the Filling:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until they begin to soften, about 4-5 minutes. Stir in the garlic, cumin, paprika, chili powder, oregano, and salt. Let it cook for another minute until fragrant.
Add the shredded chicken and pour in the chicken broth. Simmer for 5-7 minutes until the mixture is well combined and slightly thickened. Stir in the chopped green olives and fresh cilantro. Let the filling cool slightly—you don’t want to put hot filling onto cold dough.
3. Assemble the Empanadas:
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface until it’s about 1/8-inch thick. Use a 4 to 6-inch round cutter (or a bowl) to cut circles from the dough.
Spoon about 2 tablespoons of filling onto one half of each dough circle. Fold the dough over and press the edges with a fork to seal.
Place the empanadas onto the prepared baking sheet. Whisk the remaining egg and brush it over the tops for that gorgeous golden color.
4. Bake:
Bake for 20-25 minutes, or until golden brown and crisp on the outside. Your kitchen will smell incredible at this point—try to resist eating one straight from the tray.
Notes
- Be sure not to overfill the empanadas—too much filling will make them hard to seal and more likely to burst.
- If you prefer a crispier crust, you can brush the tops with a little butter after baking.
- These are just as delicious at room temperature, making them great for picnics or packed lunches.