Chicken empanadas are the ultimate hand-held meal—golden, flaky pastry pockets filled with savory shredded chicken, bell peppers, onions, and a blend of warm spices. They’re perfect for parties, game day, or a quick dinner.
This recipe uses a simple, tender dough and a flavorful chicken filling that comes together in minutes. Baked (not fried) for a lighter touch, these empanadas are still impossibly delicious. Serve them with chimichurri sauce for dipping, and watch them disappear.
Ingredients
Instructions
Make the Dough
In a large bowl or food processor, combine the flour and salt. Add the cold butter cubes and pulse or cut in until the mixture resembles coarse meal. In a small bowl, whisk together the egg, ice water, and vinegar.
Gradually add to the flour mixture, mixing until the dough just comes together. Add a little more water if needed. Turn out onto a work surface, bring together into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Make the Filling
In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute until fragrant.
Add the shredded chicken, cumin, paprika, oregano, cayenne, salt, and pepper. Stir to combine. Add the chicken broth and simmer until the liquid has mostly evaporated, about 3-5 minutes. Remove from heat and stir in the cilantro. Let cool completely.
Preheat and Prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll and Cut
On a lightly floured surface, roll the chilled dough to about ⅛-inch thickness. Use a 4-5 inch round cutter (or a small bowl) to cut out circles. Gather scraps, re-roll, and cut additional circles.
Fill and Seal
Place about 1-2 tablespoons of filling in the center of each dough circle. Brush the edges lightly with water. Fold the dough over the filling to form a half-moon shape. Press the edges to seal, then crimp with a fork or by folding the edge over itself in a decorative pattern.
Egg Wash and Bake
Place the empanadas on the prepared baking sheet. Brush the tops with egg wash. Cut a small slit in the top of each empanada to allow steam to escape. Bake for 20-25 minutes, until golden brown.
Serve
Let cool slightly, then serve warm with chimichurri sauce and lime wedges.
Pro-Tips for Chicken Empanada Perfection
- Keep Dough Cold: Cold butter is essential for flaky layers. If the dough warms up, pop it back in the fridge.
- Cool Filling Completely: Warm filling will melt the dough and make it difficult to seal.
- Don’t Overfill: Too much filling will leak out during baking.
- Seal Tightly: A good seal is essential to keep the filling inside. Use water to help it stick.
- Cut a Steam Vent: A small slit prevents empanadas from bursting in the oven.
- Egg Wash for Shine: The egg wash gives empanadas that beautiful golden color.
- Make Ahead: Unbaked empanadas can be frozen for up to 3 months. Bake from frozen, adding 5-10 minutes to cooking time.
- Serve with Chimichurri: The tangy, herbaceous sauce is the perfect complement to the savory filling.
These Chicken Empanadas are golden, flaky, and absolutely delicious.
