Delicious Chicken Empanadas Recipe and Tips to Try

Empanadas is a tasty little pie that people all around the world just devour. It started in Spain, but now its a hit in Latin America and even in the Philippines. You can fill them with beef, veggies, or seafood, but chicken ones is still the crowd favorite.

Chicken empanadas got juicy chicken, spices, and veggies all wrapped in a golden crust thats kinda flaky. The mix of flavors works for almost any taste bud so its great for family meals, parties or just a quick snack.

Back in the day, empanadas was made so people could carry their food easy. Over time it went from simple street food to fancy restaurant dishes. In Latin America its seen as a cozy food thats full of tradition.

In this guide youll learn how to make chicken empanadas from start to finish, different fillings you can try, and some tips to serve them up like a pro. Even if your not very good in the kitchen, you can follow these steps to get great results.

1. What Are Chicken Empanadas?

Chicken empanadas is a type of hand pie where dough wraps a filling of chicken with spices and veg. The dough is flaky and soft so its easy to hold in your hand. Usually the filling have cooked chicken, onions, garlic, peppers and things like paprika or cumin for flavor.

You can use leftover chicken or cook fresh chicken breast. People add stuff like onions, garlic and peppers in lots of colors to make it look nice. Its the mix of all these that makes each bite super tasty.

2. Ingredients for Chicken Empanadas

Making tasty chicken empanadas start with picking the right stuff for dough and filling. Here are the basics:

2.1 Dough Ingredients

• All purpose flour – the main part of the dough
• Butter – makes dough rich and flaky
• Water – to bring it all together
• Salt – for flavor
• Egg – optional, you can add for extra yum

2.2 Chicken Filling Ingredients

• Chicken breast or thigh – cook and shred it
• Onion – chopped, gives sweet taste
• Garlic – for strong flavor
• Peppers – bell or jalapeno for some heat
• Spices – cumin, paprika, oregano
• Herbs – green onions or cilantro for freshness

2.3 Optional Ingredients

• Cheese – like mozzarella or feta
• Veggies – corn, peas or olives
• Egg wash – beaten egg to brush on top before baking

3. Detailed Recipe for Chicken Empanadas

Here’s how you make them step by step.

3.1 Directions for Dough Preparation

1. Mix flour and salt in a bowl or food processor
2. Cut cold butter into small bits and mix till it looks like crumbs
3. Add cold water a little at a time till it forms a dough
4. Wrap it in plastic and chill for about 30 minutes

3.2 Directions for Chicken Filling Preparation

1. Heat some oil and cook chopped onion until it’s see-through
2. Add garlic and peppers, cook a bit more
3. Stir in shredded chicken and spices, season with salt and pepper
4. Let it cool before using so it dont make the dough soggy

3.3 Assembly of Empanadas

1. Roll dough on a floured surface till it’s about ⅛ inch thick
2. Cut circles about 5–6 inches wide
3. Put 2 spoons of filling in the center of each circle
4. Fold over and press edges to seal. You can use a fork or your fingers

3.4 Cooking Methods

Baking:

1. Heat oven to 375°F (190°C)
2. Place empanadas on a sheet with parchment paper
3. Brush with egg wash for a golden top
4. Bake 25–30 minutes till they’re brown

Frying:

1. Heat oil in a pan, about 2 inches deep
2. Cook empanadas few at a time so they dont stick
3. Fry 3–4 minutes each side till golden brown
4. Drain on paper towels to remove extra oil

3.5 Tips for Perfect Empanadas

• Keep dough cold so it stays flaky
• Dont put too much filling or they will burst
• Freeze them before cooking if you want to save for later
• Reheat in the oven for crispiness, not the microwave

4. Variations of Chicken Empanadas

Once you know the basic recipe, you can switch up the fillings however you like.

4.1 Different Fillings

• BBQ chicken – mix shredded chicken with BBQ sauce
• Buffalo chicken – add hot sauce and cream cheese
• Mexican style – use black beans, corn and taco seasoning

4.2 Vegetarian Options

• Tofu empanadas – crumble tofu and season with soy sauce and spices
• Lentil filling – cook lentils with onions, garlic and spices

4.3 Regional Variations

• Caribbean style – add jerk seasoning
• Mediterranean twist – use feta, olives and oregano

5. Serving Suggestions

5.1 Side Dishes

• Salsa – fresh tomato or corn salsa adds a zesty kick
• Guacamole – mashed avocado with lime and cilantro
• Salad – simple greens can balance the richness

5.2 Pairing with Beverages

• White wine – like Sauvignon Blanc
• Beer – light lagers or wheat beers
• Non-alcoholic – sparkling water with lime or fruit punch

5.3 Presentation Ideas

• Use a colorful platter and garnish with fresh herbs
• Serve sauces in small bowls for dipping
• Plate each person’s empanadas with a side salad for a fancy look

6. Storage and Reheating Tips

6.1 Short-term Storage

• Keep in an airtight container in the fridge for up to 3 days

6.2 Long-term Storage

• Freeze empanadas on a tray till they’re solid, then bag them
• They can last up to 2 months in the freezer

6.3 Reheating Techniques

• Bake frozen empanadas for a few extra minutes till they’re hot
• Avoid the microwave or they might get soggy

7. Frequently Asked Questions (FAQs)

7.1 Common Questions

• Can I make them ahead? Yes, you can assemble and refrigerate or freeze them
• What else can I use instead of chicken? Try beef, pork, lentils or tofu
• How do I know they’re done? They should be golden brown and hot inside

7.2 Tips for First-Time Makers

• Dont overwork the dough or it will crack
• Press edges tight so filling dont leak

Chicken Empanadas

Chicken Empanadas are savory pastries filled with seasoned chicken. They are perfect as a snack, appetizer, or main dish and can be baked or fried for a delicious golden crust.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course appetizer/main dish

Cuisine Latin American

Servings 4 persons

Calories 350 kcal

Equipment

• 1 large mixing bowl
• 1 frying pan
• 1 cutting board
• 1 rolling pin
• 1 cookie cutter or glass
• 1 baking sheet
• 1 parchment paper
• 1 cooking thermometer (optional)

Ingredients

  

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter Chilled and cubed.
• 1 large egg For dough.
• 4 tablespoons cold water
• 2 cups cooked chicken Shredded.
• 1 small onion Finely chopped.
• 2 cloves garlic Minced.
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 egg egg wash

Instructions

 

• In a large mixing bowl, combine the flour and salt. Add cubed butter and mix until the mixture resembles coarse crumbs.
• Beat one egg and add it to the mixture. Gradually add cold water, mixing until a dough forms. Knead gently, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• In a frying pan, heat olive oil over medium heat. Sauté onions until translucent. Add garlic, cumin, paprika, and black pepper, and cook for an additional minute.
• Stir in shredded chicken, and cook for 2-3 minutes until heated through. Remove from heat and allow to cool.
• Preheat the oven to 375°F (190°C) if you plan to bake the empanadas.
• On a floured surface, roll out the dough to about ⅛ inch thickness. Use a cookie cutter or glass to cut out circles about 4-5 inches in diameter.
• Place about 2 tablespoons of the chicken mixture in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
• If baking, place the empanadas on a parchment-lined baking sheet. Beat the remaining egg and brush it over the tops of each empanada. Bake for 20-25 minutes, or until golden brown.
• If frying, heat oil in a deep pan to 350°F (175°C). Fry the empanadas in batches until golden, about 3-4 minutes per side. Drain on paper towels.

Notes

You can customize the filling by adding vegetables or cheese to the chicken mixture.

For a spicier version, consider adding diced jalapeños or a pinch of cayenne pepper to the filling.

Empanadas can be frozen before cooking; just assemble, place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few minutes to the baking or frying time.