Nothing beats the satisfaction of biting into a perfectly crispy, homemade chicken empanada. These beloved Latin American hand pies feature a flaky pastry exterior wrapped around a savory, well-seasoned chicken filling. Whether you're planning a party or looking for a delicious make-ahead meal, this chicken empanadas recipe delivers restaurant-quality results right from your kitchen.
Why You'll Love This Chicken Empanadas Recipe
These chicken empanadas bring together tender shredded chicken, aromatic spices, and a perfectly flaky crust that achieves that signature golden brown color. While traditional empanadas take some time to prepare, this recipe breaks down the process into manageable steps that even beginners can master. Plus, you can make a big batch and freeze them for later – perfect for busy weeknight dinners or unexpected guests.
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Ingredients
the Empanada Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 2 large eggs (1 for dough, 1 for egg wash)
- ⅓ cup cold water
- 1 tablespoon white vinegar
the Chicken Filling:
- 2 pounds boneless, skinless chicken breasts
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- Salt and black pepper to taste
- ½ cup chicken broth
- 2 tablespoons tomato paste
- ¼ cup fresh cilantro, chopped
Instructions
Preparing the Dough
- Combine flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Whisk together one egg, cold water, and vinegar in a separate bowl.
- Gradually mix the wet ingredients into the flour mixture until a shaggy dough forms.
- Knead the dough gently until it comes together, about 2-3 minutes.
- Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.
Making the Filling
- Season chicken breasts with salt and pepper. Cook in a large pot with water until fully cooked, about 15-20 minutes.
- Shred the chicken using two forks and set aside.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and bell pepper, cooking for another 2-3 minutes.
- Stir in cumin, paprika, and oregano, cooking until fragrant.
- Add shredded chicken, tomato paste, and chicken broth. Simmer for 10 minutes until liquid reduces.
- Mix in fresh cilantro and adjust seasonings to taste.
- Let the filling cool completely before assembling empanadas.
Assembling and Baking
- Preheat oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to ⅛ inch thickness.
- Cut into 4-inch circles using a round cutter or small plate as a guide.
- Place 2-3 tablespoons of filling in the center of each circle.
- Brush edges with water, fold in half, and seal by pressing with a fork.
- Beat remaining egg and brush over empanadas.
- Bake for 25-30 minutes until golden brown.
Pro Tips for Perfect Chicken Empanadas Recipe
- Keep the dough cold at all times for the flakiest crust
- Don't overfill the empanadas – this can cause them to burst while baking
- Make sure the filling is completely cool before assembling
- Create small steam vents on top of each empanada
- Let them cool for 5-10 minutes before serving
Storage and Freezing
- Store baked empanadas in an airtight container in the refrigerator for up to 3 days
- Freeze unbaked assembled empanadas for up to 3 months
- To bake from frozen, add 5-7 minutes to the baking time
- Reheat baked empanadas in a 350°F oven for 10-15 minutes
Recipe Variations
- Make it spicy by adding diced jalapeños or cayenne pepper
- Swap chicken for ground beef or shredded pork
- Create a vegetarian version using black beans and corn
- Add cheese to the filling for extra richness
- Try different herbs like parsley or thyme instead of cilantro
Required Equipment
- Large mixing bowl
- Pastry cutter (or food processor)
- Rolling pin
- 4-inch round cutter or small plate
- Baking sheets
- Pastry brush
- Fork for sealing
- Parchment paper
FAQ
Yes, the dough can be made up to 2 days in advance and stored in the refrigerator.
This usually happens when the edges aren't sealed properly or there's too much filling. Make sure to press the edges firmly and avoid overfilling.
Yes, while homemade dough produces the best results, you can use store-bought pie crust or empanada dough as a time-saving alternative.
They should be golden brown on top and bottom, and the dough should feel firm to the touch.
these Chicken Empanadas are the perfect combination of a flaky, golden crust and a flavorful, savory filling. Whether you’re serving them as an appetizer, snack, or main dish, they’re sure to impress your family and friends with their rich taste and satisfying texture.
If you enjoyed this recipe, be sure to check out some of our other delicious dishes, like our The Best Chicken Paprikash Recipe.
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Pairing
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Chicken Empanadas Recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Rolling pin
- 4-inch round cutter or small plate (for cutting circles)
- Baking sheets
- Parchment paper or silicone baking mats
- Pastry brush (for egg wash)
- Fork (for sealing edges)
- Sharp knife and cutting board
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter cubed
- 2 large eggs 1 for dough, 1 for egg wash
- ⅓ cup cold water
- 1 tablespoon white vinegar
For the Filling
- 2 pounds boneless skinless chicken breasts
- 1 large onion finely diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 red bell pepper diced
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- Salt and black pepper to taste
- ½ cup chicken broth
- 2 tablespoons tomato paste
- ¼ cup fresh cilantro chopped
Instructions
Make the Dough
- Mix flour and salt in a large bowl
- Cut in cold butter until mixture resembles coarse crumbs
- Whisk one egg with water and vinegar
- Gradually mix wet ingredients into flour mixture
- Knead gently until dough forms
- Wrap and refrigerate for 1 hour
Prepare the Filling
- Cook and shred chicken
- Sauté onions in oil until translucent
- Add garlic, pepper, and spices
- Mix in chicken, broth, and tomato paste
- Simmer 10 minutes
- Stir in cilantro and cool completely
Assemble and Bake
- Preheat oven to 375°F (190°C)
- Roll dough ⅛ inch thick
- Cut 4-inch circles
- Add 2-3 tablespoons filling
- Seal edges with fork
- Brush with beaten egg
- Bake 25-30 minutes until golden
Notes
- Keep dough cold for flakiest crust
- Don't overfill empanadas
- Cool filling completely before assembling
- Create small steam vents on top
- Let rest 5-10 minutes before serving
Nutrition
these Chicken Empanadas are the perfect combination of a flaky, golden crust and a flavorful, savory filling. Whether you’re serving them as an appetizer, snack, or main dish, they’re sure to impress your family and friends with their rich taste and satisfying texture.
If you enjoyed this recipe, be sure to check out some of our other delicious dishes, like our The Best Chicken Paprikash Recipe.
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