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Chicken Empanadas Recipe featuring crispy, golden-brown pastries filled with seasoned chicken, topped with fresh diced tomatoes and a creamy sauce. Served on a rustic wooden platter with avocado, dipping sauce, and a side salad for a flavorful homemade dish.

Delicious Chicken Empanadas Recipe in 7 Easy Steps!

Delicious homemade chicken empanadas feature a crispy, golden pastry wrapped around perfectly seasoned shredded chicken - a crowd-pleasing appetizer or main dish.
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Course: Main Dish
Cuisine: Mexican
Keyword: chicken empanadas recipe​
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 10 appetizer
Calories: 275kcal
Cost: $16

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

Calories: 275kcal | Carbohydrates: 24g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 380mg | Potassium: 210mg | Sugar: 1g