If you’ve ever craved a warm, golden pastry filled with savory goodness, Chicken Empanadas are your answer! These hand pies have a crisp crust that flakes into tender layers with every bite, while the juicy, boldly seasoned chicken filling is pure comfort wrapped up in pastry. They’re just as wonderful for a weeknight family dinner as they are for an exciting party appetizer. This recipe gives you everything you love about Chicken Empanadas: flavor, simplicity, and that irresistible aroma as they bake. If you’re ready to impress your family and friends (or simply spoil yourself), you’re in the right place!
Ingredients You’ll Need
Ingredients You’ll Need
You might be surprised by how accessible and familiar most of the ingredients are for Chicken Empanadas. Each one plays an important role, adding something special to the texture, flavor, color, or aroma of these dreamy pockets. Here’s what you’ll need and why each ingredient matters.
- Cooked, shredded chicken: A juicy and protein-packed base; rotisserie chicken works perfectly for speedy prep.
- Olive oil: Brings everything together in the pan and adds a subtle richness.
- Onion (finely chopped): Lends lovely sweetness and softens into the filling for depth of flavor.
- Garlic (minced): A punchy flavor booster that instantly perks up the chicken mixture.
- Red bell pepper (finely diced): Provides a pop of color and a sweet, mellow crunch.
- Ground cumin: Earthy and warming, a must-have spice for that classic empanada aroma.
- Smoked paprika: Infuses a subtle smokiness and beautiful red hue.
- Chili powder: Just enough heat to keep things lively—adjust to your preference!
- Salt and black pepper: Essentials for balance and seasoning.
- Tomato sauce: Binds the filling, giving it a saucy, juicy texture.
- Fresh cilantro (optional): Adds brightness and a fresh finish (skip if cilantro isn’t your favorite).
- Refrigerated pie crusts or empanada dough discs: The flaky vehicle for your delicious filling—store-bought dough makes things ultra-easy.
- Egg (beaten, for egg wash): Brushes up a golden, shiny finish on every empanada.
How to Make Chicken Empanadas
Step 1: Sauté the Vegetables
Start by heating olive oil over medium heat in a large skillet. Add the finely chopped onion and red bell pepper, and sauté for about 3–4 minutes, stirring until they soften and the onions become translucent. This step lets you build layers of flavor and a sweet foundation for the filling, setting the tone for the rest of the Chicken Empanadas.
Step 2: Add Garlic and Spices
Let your kitchen fill with savory aromas by stirring in the minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for about a minute—this short time is enough to bloom the spices and infuse the vegetables, unlocking the core flavor of your Chicken Empanadas.
Step 3: Mix In Chicken and Tomato Sauce
Add the cooked, shredded chicken and pour in the tomato sauce. Stir everything well, making sure the chicken gets evenly coated with the saucy, spiced mixture. Heat until the filling is hot and slightly thickened. If you’re a cilantro fan, stir in the chopped fresh cilantro at the end for extra brightness.
Step 4: Prepare the Dough and Fill
Roll out your refrigerated pie crusts on a lightly floured surface if you’re not using pre-cut empanada discs. Cut into rounds about 4 to 5 inches across (a bowl or large cookie cutter makes this easy). Spoon a generous amount of chicken filling into the center of each round, being careful not to overfill. This is where you can really pack each Chicken Empanada with love and flavor!
Step 5: Fold and Seal the Empanadas
Fold each dough round in half to create a packed half-moon shape. Press the edges with a fork to seal, creating that signature crimped empanada look. This simple step keeps all that juicy filling tucked safely inside while baking, promising zero spillage and maximum satisfaction.
Step 6: Bake to Golden Perfection
Arrange the filled empanadas on a parchment-lined baking sheet, giving them just a bit of space. Brush every empanada generously with beaten egg for a golden, glossy crust. Bake at 400°F (200°C) for 18–22 minutes, or until each is golden brown and crisp. Let them cool slightly—if you can wait!—before diving in.
How to Serve Chicken Empanadas
Garnishes
Before serving, a handful of finishing touches can really elevate your Chicken Empanadas. A sprinkle of fresh cilantro or chopped green onions adds color and zest, while a dollop of sour cream or creamy avocado sauce brings coolness and contrast. Don’t forget a wedge of lime for a bright, tangy hit just before the first bite.
Side Dishes
Chicken Empanadas love some good company on the plate! Serve them with a simple green salad tossed with lime vinaigrette or a refreshing tomato and corn salsa. For something heartier, fluffy Mexican rice or black beans pair perfectly, rounding out a meal that’s both comforting and vibrant.
Creative Ways to Present
Turn your Chicken Empanadas into a true showstopper by arranging them in a star or spiral pattern on a rustic wooden board with a variety of dipping sauces in small bowls—think chimichurri, creamy queso, or tangy salsa verde. For parties, try skewering mini empanadas for a grab-and-go snack. They look irresistible and make any spread more festive!
Make Ahead and Storage
Storing Leftovers
Once your Chicken Empanadas have cooled, transfer any leftovers to an airtight container. Store them in the refrigerator, where they’ll stay fresh for up to three days. Reheating returns the crust to its golden, flaky state and makes the filling just as juicy as the first time.
Freezing
For ultimate convenience, freeze unbaked Chicken Empanadas arranged in a single layer on a tray. Once solid, move them to a freezer bag or container. They’ll keep for up to three months. When ready to enjoy, simply bake from frozen, adding a few extra minutes to the cooking time until golden and piping hot.
Reheating
To bring your Chicken Empanadas back to their warm, crispy best, reheat them in a preheated oven at 350°F (175°C) for about 8–10 minutes. Air frying works beautifully as well! Avoid the microwave if possible—it can make the crust a bit soggy.
FAQs
Can I make Chicken Empanadas ahead of time?
Absolutely! Prepare the empanadas up to the point of baking, cover them with plastic wrap, and refrigerate for up to 24 hours. Bake them off fresh when you’re ready to serve, or freeze unbaked and cook straight from the freezer for homemade convenience.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a brilliant shortcut for Chicken Empanadas. It’s tender, flavorful, and saves loads of prep time—just shred it and you’re good to go!
What dipping sauces go best with Chicken Empanadas?
Tangy chimichurri, creamy avocado-lime sauce, and spicy salsa roja are all sensational with Chicken Empanadas. Don’t hesitate to set out a trio of dips to let everyone sample their favorites!
Can these be cooked in an air fryer?
Definitely! Place assembled Chicken Empanadas in a single layer in your air fryer basket, cook at 375°F for about 10–12 minutes, and you’ll get that irresistible crisp texture without turning on the oven.
What variations can I try?
Feel free to swap out the chicken for shredded turkey or even sautéed veggies for a vegetarian twist. Add cheese for extra richness or toss in black beans for a protein boost. Chicken Empanadas are wonderfully versatile—make them your own!
Final Thoughts
Chicken Empanadas have a magical way of making any meal feel extra special, whether you’re sharing them with family or treating yourself to a cozy night in. They’re easy, utterly scrumptious, and endlessly customizable. Give them a try—the golden, flaky crust and savory filling are sure to win you over!
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Chicken Empanadas Recipe
- Total Time: 40 minutes
- Yield: 10 empanadas 1x
- Diet: Non-Vegetarian
Description
These Chicken Empanadas are a delicious Latin American pastry filled with seasoned shredded chicken. Baked to golden perfection, they make a perfect appetizer or snack for any occasion.
Ingredients
For the Filling:
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup red bell pepper, finely diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato sauce
- 1/4 cup chopped fresh cilantro (optional)
For the Empanadas:
- 1 package refrigerated pie crusts (2 rounds) or empanada dough discs
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Filling: In a skillet, sauté onion and bell pepper, then add garlic, spices, chicken, and tomato sauce. Stir in cilantro if using.
- Assemble Empanadas: Roll out the pie crusts, place chicken mixture in the center, fold over, and seal with a fork. Brush with beaten egg.
- Bake: Bake for 18–22 minutes until golden brown. Cool slightly before serving.
Notes
- Use rotisserie chicken for convenience.
- Air-fry at 375°F for 10–12 minutes for a crispy finish.
- Freeze unbaked empanadas for future use.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
