Chicken Empanadas

Chicken Empanadas are savory hand pies filled with tender, seasoned chicken wrapped in a flaky, golden crust. These delicious pockets are a staple in Latin American kitchens, perfect for snacks, appetizers, or a satisfying meal on the go. Whether baked or fried, chicken empanadas are crispy on the outside and juicy, flavorful on the inside.

Why You’ll Love This Recipe

These empanadas are easy to make, incredibly versatile, and packed with flavor. You can customize the filling with your favorite spices or add-ins, use homemade or store-bought dough, and choose between baking or frying. They’re freezer-friendly, perfect for meal prep, and make an impressive addition to any gathering or picnic spread.

Ingredients

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

For the dough (or use store-bought empanada discs)

• All-purpose flour
• Unsalted butter (cold, cubed)
• Egg
• Cold water
• Salt

For the filling

• Cooked, shredded chicken (rotisserie or boiled)
• Onion, finely chopped
• Garlic, minced
• Bell pepper, diced
• Tomato paste or chopped tomato
• Ground cumin
• Paprika
• Oregano
• Salt and black pepper
• Olive oil
• Fresh cilantro or parsley (optional)
• Shredded cheese (optional)

For assembling

• 1 egg (for egg wash)
• Oil (if frying)

Directions

1. Make the dough: In a bowl, mix flour and salt. Cut in the butter until crumbly. Add egg and cold water a little at a time until a dough forms. Knead briefly, shape into a disc, wrap in plastic, and chill for 30 minutes.
2. Cook the filling: In a skillet, heat olive oil and sauté onion, garlic, and bell pepper until soft. Add tomato paste, cumin, paprika, oregano, and cook for a minute. Stir in shredded chicken and season with salt and pepper. Add herbs if using, and let the filling cool.
3. Roll out the dough: On a floured surface, roll out dough and cut into 4–6 inch circles. (Or use pre-made empanada discs.)
4. Assemble: Place 1–2 tablespoons of filling in the center of each disc. Add a bit of cheese if using. Fold over to form a half-moon and crimp the edges with a fork to seal.
5. Bake or fry:
   • To bake: Preheat oven to 375°F (190°C). Place empanadas on a baking sheet, brush with egg wash, and bake for 25–30 minutes until golden.
   • To fry: Heat oil in a skillet and fry empanadas until golden brown on both sides. Drain on paper towels.

Servings and timing

This recipe makes 12–15 empanadas.
Prep time: 30 minutes
Chill time: 30 minutes
Cook time: 25 minutes
Total time: About 1 hour 25 minutes

Variations

• Spicy chicken: Add diced jalapeños or chipotle peppers for heat.
• BBQ chicken: Mix in barbecue sauce and cheese for a smoky twist.
• Green chile and cheese: Combine shredded chicken with green chile and Monterey Jack.
• Latin-style: Add chopped olives, raisins, or hard-boiled egg for a traditional touch.
• Sweet & savory: Add pineapple or mango for a tropical flavor contrast.

Storage/reheating

Store cooked empanadas in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in an air fryer for extra crispness. Freeze uncooked empanadas in a single layer, then transfer to bags. Bake from frozen, adding 5–7 minutes to cooking time.

FAQs

Can I use store-bought dough?

Yes, empanada discs or even pie crust or puff pastry work great for convenience.

Do I have to cook the filling first?

Yes, pre-cooked filling ensures the chicken is tender and flavorful and that the dough doesn’t become soggy.

Can I make them ahead of time?

Yes—assemble and freeze, or refrigerate up to 24 hours before baking or frying.

What’s the best way to seal empanadas?

Use a fork to crimp the edges or fold and twist the edge for a traditional repulgue.

Can I use rotisserie chicken?

Absolutely—it’s a great time-saver and very flavorful.

Is baking or frying better?

Baking is healthier and less messy, while frying gives you that crispy, golden exterior.

Can I make them gluten-free?

Yes, use a gluten-free flour blend for the dough or buy gluten-free empanada wrappers.

What sauce goes well with chicken empanadas?

Try chimichurri, avocado crema, salsa verde, or a simple garlic aioli.

How do I prevent leaking during baking?

Don’t overfill the empanadas, and make sure edges are tightly sealed.

Are they good cold?

They’re best warm, but they also make a great lunchbox or picnic option served at room temperature.

Conclusion

Chicken Empanadas are the perfect combination of tender, flavorful filling and flaky, golden crust—delicious, versatile, and always a hit. Whether baked or fried, simple or loaded with extras, these hand pies are easy to make and impossible to resist. Once you try them, they’ll earn a permanent spot in your recipe rotation.

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