Chicken Empanadas

Why You’ll Love This Recipe

These chicken empanadas are packed with flavor, easy to make ahead, and great for freezing. Whether you’re hosting a party or preparing lunchboxes for the week, they’re versatile and crowd-pleasing. You can customize the filling to your liking and choose between baking or frying based on your preference. They’re crisp on the outside and juicy on the inside—everything a good empanada should be.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken (rotisserie or homemade)
• Onion (finely chopped)
• Garlic (minced)
• Bell pepper (optional, finely chopped)
• Olive oil
• Tomato paste or sauce
• Paprika
• Cumin
• Salt
• Black pepper
• Empanada dough discs (store-bought or homemade)
• Egg (for egg wash)
• Optional: chopped olives, cheese, cilantro

Directions

1. In a skillet over medium heat, add olive oil and sauté the onions, garlic, and bell pepper (if using) until softened.
2. Stir in the tomato paste, paprika, cumin, salt, and pepper. Cook for 1–2 minutes to develop the flavor.
3. Add the shredded chicken to the skillet and mix until well coated and heated through. Remove from heat and let cool slightly.
4. Preheat your oven to 400°F (200°C) if baking.
5. Place a spoonful of the chicken mixture in the center of each empanada dough disc.
6. Fold the dough over to create a half-moon shape. Press the edges together and crimp with a fork to seal.
7. Brush the tops with beaten egg for a golden finish.
8. Place empanadas on a lined baking sheet and bake for 20–25 minutes, or until golden brown.
   Alternatively, fry in oil heated to 350°F (175°C) for about 3–4 minutes per side, until crispy and golden.

Servings and timing

This recipe makes about 10–12 empanadas.
Prep time: 20 minutes
Cook time: 20–25 minutes
Total time: 45 minutes

Variations

• Cheesy Chicken: Add shredded cheese to the filling for a creamy texture.
• Spicy Kick: Include chopped jalapeños or hot sauce in the mix.
• BBQ Chicken Empanadas: Swap tomato paste for BBQ sauce for a sweet and smoky twist.
• Latin-Style: Mix in green olives and chopped boiled egg for a traditional touch.
• Vegetable Boost: Add corn or spinach to the filling for added nutrients and texture.

Storage/Reheating

Store cooled empanadas in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 350°F (175°C) for 10–12 minutes or until warmed through.
For longer storage, freeze baked or unbaked empanadas. To reheat from frozen, bake at 375°F (190°C) for 20–25 minutes without thawing.

FAQs

Can I use store-bought dough?

Yes, store-bought empanada dough or even pie crusts cut into circles work well for this recipe.

Can I make the filling ahead of time?

Absolutely. Prepare the filling up to 2 days in advance and store it in the refrigerator.

What dipping sauces go well with chicken empanadas?

Try chimichurri, salsa, sour cream, or a spicy aioli for dipping.

Can I bake instead of fry?

Yes, baking is a healthier alternative and still gives you a crispy, golden crust.

Are these good for freezing?

Yes, you can freeze them before or after baking. Bake straight from frozen, no need to thaw.

Can I use leftover rotisserie chicken?

Definitely! It’s a great way to repurpose cooked chicken and save time.

How do I seal empanadas properly?

Fold the dough and press the edges firmly with a fork or your fingers. An egg wash helps glue the edges together.

Can I make them smaller for appetizers?

Yes, use smaller dough circles and reduce the filling amount for mini empanadas.

What kind of chicken works best?

Shredded cooked chicken breast or thighs both work well—choose based on your flavor and texture preference.

Can I make a vegetarian version?

Yes, replace the chicken with beans, cheese, or sautéed vegetables for a meatless option.

Conclusion

Chicken Empanadas are a flavorful and versatile dish that’s easy to customize and even easier to love. Whether baked or fried, these crispy, savory pockets are perfect for snacks, meals, or entertaining. Make a big batch, enjoy a few fresh from the oven, and freeze the rest for a quick bite anytime. They’re the kind of comfort food that’s always worth making.

Chicken Empanadas

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Chicken Empanadas are flaky, hand-held pastries filled with seasoned shredded chicken and spices, perfect as a snack, appetizer, or light meal. Bake or fry for a crispy, golden finish.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 10–12 empanadas
• Category: Snack
• Method: Baking or Frying
• Cuisine: Latin American
• Diet: Halal

Ingredients

• 2 cups cooked shredded chicken (rotisserie or homemade)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 bell pepper, finely chopped (optional)
• 1 tbsp olive oil
• 2 tbsp tomato paste or sauce
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 10–12 empanada dough discs (store-bought or homemade)
• 1 egg, beaten (for egg wash)
• Optional: 1/4 cup chopped olives
• Optional: 1/4 cup shredded cheese
• Optional: chopped fresh cilantro

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Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper (if using) and sauté until softened.
2. Stir in tomato paste, paprika, cumin, salt, and pepper. Cook for 1–2 minutes to blend the spices.
3. Add shredded chicken and mix well until evenly coated. Remove from heat and let cool slightly.
4. Preheat oven to 400°F (200°C) if baking.
5. Place a spoonful of the chicken mixture in the center of each empanada disc. Add optional cheese or olives if desired.
6. Fold the dough over to form a half-moon shape. Press edges with a fork to seal.
7. Brush tops with beaten egg for a golden crust.
8. Place on a lined baking sheet and bake for 20–25 minutes until golden brown.
9. Alternatively, fry in oil at 350°F (175°C) for 3–4 minutes per side until crispy and golden.

Notes

• Use leftover rotisserie chicken for convenience.
• Customize filling with cheese, olives, or vegetables.
• Make ahead and freeze before or after baking for easy meals.
• Serve with dipping sauces like chimichurri, salsa, or spicy aioli.

Nutrition

• Serving Size: 1 empanada
• Calories: 220
• Sugar: 1g
• Sodium: 270mg
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 35mg