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Chicken Empanadas

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These Chicken Empanadas are golden, flaky, and filled with juicy shredded chicken, savory spices, and melty cheese. Whether you bake or fry them, they’re a delicious handheld meal or appetizer with tons of flavor. Great for meal prep, parties, or a quick weeknight dinner!

Ingredients

Scale

For the Dough (or use store-bought empanada wrappers):

  • 2 1/2 cups all-purpose flour

  • 1/2 tsp salt

  • 1/2 cup unsalted butter, cold and cubed

  • 1 egg

  • 1/3 cup cold water

  • 1 tbsp white vinegar

For the Chicken Filling:

  • 1 tbsp olive oil

  • 1/2 cup finely chopped onion

  • 2 cloves garlic, minced

  • 1/2 red bell pepper, diced

  • 1 1/2 cups cooked shredded chicken

  • 1/2 tsp ground cumin

  • 1/2 tsp smoked paprika

  • 1/4 tsp chili powder (optional)

  • Salt and pepper, to taste

  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)

For Assembly:

  • 1 egg (for egg wash)

  • Optional: chimichurri, salsa, or sour cream for dipping

Instructions

  1. Make the Dough:
    In a large bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, whisk the egg, water, and vinegar. Add to the flour mixture and stir until dough forms. Knead briefly, form into a disk, wrap in plastic, and chill for at least 30 minutes.

  2. Prepare the Filling:
    Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and red bell pepper until soft. Stir in shredded chicken and spices. Cook for 2–3 more minutes. Remove from heat and let cool slightly. Stir in the shredded cheese.

  3. Assemble the Empanadas:
    Roll out dough on a lightly floured surface to 1/8-inch thick. Cut into 4–5 inch circles. Place a spoonful of filling in the center of each circle. Fold over to form a half-moon shape, press edges to seal, and crimp with a fork.

  4. Bake or Fry:
    To bake: Preheat oven to 375°F (190°C). Place empanadas on a lined baking sheet. Brush with beaten egg. Bake for 20–25 minutes or until golden brown.
    To fry: Heat oil in a deep skillet to 350°F (175°C). Fry empanadas in batches for 3–4 minutes per side or until golden and crispy. Drain on paper towels.

  5. Serve:
    Let cool slightly, then serve warm with your favorite dipping sauce.

 

Notes

  • These freeze beautifully—assemble and freeze unbaked empanadas on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 5–10 extra minutes.

  • Swap in leftover rotisserie chicken or even cooked ground beef for a quick variation.

  • Add diced jalapeños or hot sauce to the filling if you like heat.

Find it online: https://ukfinda.com/chicken-empanadas/