Empanadas are a beloved dish throughout Latin America, combining a flavorful filling with a crispy, golden-brown pastry shell. Chicken empanadas, in particular, are popular for their versatility and delicious taste, making them perfect for everything from family dinners to party appetizers. Whether you're new to cooking or a seasoned pro, this detailed guide will walk you through every step of preparing mouth-watering chicken empanadas. Stick around to learn all the secrets to mastering this savory recipe!
What Are Chicken Empanadas?
Chicken empanadas are a type of pastry stuffed with a flavorful chicken filling, usually seasoned with a variety of spices, herbs, and vegetables. The dough, often made from flour and fat (such as butter or lard), is rolled into discs, filled with the chicken mixture, folded into a half-moon shape, and baked or fried until crispy. Chicken empanadas are popular across Latin American countries, with different regions adding their unique twists to the recipe. While the basic concept remains the same, the filling and preparation methods can vary based on personal preferences, available ingredients, and cultural traditions.
Ingredients List for Chicken Empanadas
To make the best chicken empanadas, it's important to gather fresh, high-quality ingredients. Here's what you'll need for the dough and the filling.
For the Empanada Dough:
- 3 cups all-purpose flour: Provides the structure for the empanada shells.
- 1 teaspoon salt: Enhances the flavor of the dough.
- ½ cup unsalted butter (cold and cut into cubes): Adds flakiness to the dough.
- 1 egg: Helps bind the dough and makes it easier to work with.
- ⅓ cup cold water: Helps hydrate the flour and bring the dough together.
- 1 tablespoon white vinegar: Tenderizes the dough and adds a slight tangy flavor.
For the Chicken Filling:
- 2 cups cooked chicken breast (shredded): The star of the filling, providing protein and flavor.
- 1 small onion (finely diced): Adds sweetness and texture to the filling.
- 1 clove garlic (minced): Enhances the overall flavor with its aromatic quality.
- ½ red bell pepper (chopped): Adds color and a mild sweetness to the filling.
- ½ teaspoon cumin: Adds a warm, earthy flavor.
- ½ teaspoon smoked paprika: Adds depth and a slightly smoky flavor to the filling.
- ¼ cup tomato sauce: Helps bind the ingredients together while adding a bit of acidity.
- ¼ cup green olives (chopped): Adds a briny, tangy contrast to the savory chicken.
- Salt and pepper to taste: Season to taste.
- 1 tablespoon olive oil: Used to sauté the vegetables and start building flavor.
Substitutions and Variations
One of the great things about chicken empanadas is how customizable they are. Whether you have dietary restrictions or simply want to experiment with new flavors, you can easily adapt this recipe to your needs. Here are a few ideas for substitutions and variations:
- Gluten-Free Dough: If you're gluten-intolerant, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 replacement to maintain the proper texture.
- Spicy Version: Add some chopped jalapeños or a dash of cayenne pepper to the chicken filling for an extra kick.
- Vegetarian Option: Replace the chicken with sautéed mushrooms, black beans, or tofu to make a hearty vegetarian empanada.
- Cheese Additions: Mix in some shredded cheddar or queso fresco for a gooey, cheesy surprise in every bite.
- Different Proteins: Swap out the chicken for shredded beef, pork, or turkey to create a different flavor profile while still keeping the essence of empanadas.
Step-by-Step Cooking Instructions

Before diving into the detailed guide, it's helpful to have a roadmap of what you'll be doing. The recipe can be broken down into three main parts: making the dough, preparing the filling, and assembling and cooking the empanadas.
- Prepare the Dough: Combine flour, salt, and cold butter. Add egg, water, and vinegar, then knead until the dough comes together.
- Cook the Filling: Sauté the vegetables, then add shredded chicken, spices, tomato sauce, and olives. Simmer until flavors meld.
- Assemble the Empanadas: Roll out the dough, cut into discs, add filling, and fold. Crimp the edges to seal.
- Cook the Empanadas: Bake until golden brown or fry until crispy, depending on your preference.
How to Cook Chicken Empanadas: A Step-by-Step Guide
Now that you've gathered your ingredients and know the overall process, let's break it down into more detailed steps for perfect chicken empanadas.
Step 1: Prepare the Dough
- In a large mixing bowl, whisk together the flour and salt.
- Add the cold butter cubes and use a pastry cutter or your hands to mix the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg, cold water, and vinegar. Pour the wet ingredients into the flour mixture and stir until a dough forms.
- Transfer the dough to a lightly floured surface and knead for 1-2 minutes until smooth. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Step 2: Prepare the Chicken Filling
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic and sauté until soft and translucent, about 3-4 minutes.
- Add the chopped red bell pepper and cook for another 2 minutes.
- Stir in the shredded chicken, cumin, smoked paprika, salt, and pepper. Mix well to coat the chicken with the spices.
- Add the tomato sauce and chopped olives, then reduce the heat to low. Let the mixture simmer for about 5 minutes to allow the flavors to meld. Remove from heat and let it cool slightly.
Step 3: Assemble the Empanadas
- Preheat your oven to 375°F (190°C) if baking, or heat about 1-2 inches of vegetable oil in a deep skillet if frying.
- Remove the dough from the refrigerator and divide it into small portions. Roll each portion into a ball, then flatten into discs about 4-5 inches in diameter.
- Place a spoonful of the chicken filling in the center of each disc, being careful not to overfill.
- Fold the dough over the filling to create a half-moon shape. Press the edges together, then crimp with a fork to seal.
Step 4: Cook the Empanadas
- Baking Option: Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg to help them brown. Bake for 20-25 minutes, or until golden brown.
- Frying Option: Carefully place the empanadas in the hot oil and fry for about 2-3 minutes on each side, or until crispy and golden. Transfer to a paper towel-lined plate to drain excess oil.
Common Mistakes to Avoid
- Overfilling the Empanadas: One common mistake is adding too much filling, which can cause the dough to tear or the empanadas to burst open during cooking.
- Not Chilling the Dough: Skipping the step of refrigerating the dough can result in tough, difficult-to-work dough. Chilling makes it easier to roll and cut.
- Undercooking the Filling: Make sure the filling is fully cooked and cooled slightly before assembling the empanadas. If the filling is too wet, it can make the dough soggy.
Serving and Presentation Tips
Chicken empanadas are best served fresh from the oven or fryer, but there are plenty of ways to elevate your presentation to impress guests or family members.
How to Serve Chicken Empanadas
- Serve the empanadas warm, with a side of dipping sauces such as chimichurri, salsa, or guacamole.
- Pair them with a light salad of greens and a citrus vinaigrette to balance the richness of the empanadas.
- For a more substantial meal, serve them alongside rice and beans or roasted vegetables.
Presentation Ideas for Chicken Empanadas
- Arrange the empanadas on a large platter in a fan shape, garnished with chopped cilantro and lime wedges for a pop of color.
- For a festive touch, you can sprinkle the empanadas with a light dusting of paprika or chili powder just before serving.
Chicken Empanada Recipe Tips
- Make Ahead: You can prepare the empanada dough and filling up to a day in advance. Keep them separate in the refrigerator until ready to assemble.
- Freeze for Later: Empanadas freeze well! After assembling them, freeze the empanadas on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding a few extra minutes to the cooking time.
- Reheating: Leftover empanadas can be reheated in the oven at 350°F (175°C) for 10-12 minutes to crisp them back up.
Frequently Asked Questions (FAQs)
Can I use store-bought dough?
Yes, if you're short on time, you can use store-bought pie crust or puff pastry as a substitute for homemade dough. However, the texture and flavor will differ slightly.
How do I keep my empanadas from getting soggy?
Ensure the filling isn't too wet and drain any excess liquid before assembling the empanadas. Also, make sure to crimp the edges well to avoid leaks.
Can I bake instead of fry the empanadas?
Absolutely! Baking is a healthier option and still results in a crispy, delicious empanada. Just remember to brush them with egg wash to get that golden-brown finish.
How long can I store cooked empanadas?
Cooked empanadas can be stored in the refrigerator for up to 3 days. Reheat them in the oven to maintain their crispiness.
Conclusion
Chicken empanadas are a perfect blend of crispy dough and savory filling, making them an irresistible dish for any occasion. With this detailed guide, you're equipped to make your own empanadas from scratch, whether you choose to bake or fry them. Don't be afraid to experiment with different ingredients and flavors to make the recipe your own. Serve them hot with your favorite dipping sauces, and watch how quickly they disappear from the table! Happy cooking!
PrintChicken Empanadas Recipe
This Chicken Empanadas recipe features a flavorful filling made with seasoned chicken, wrapped in a flaky, golden pastry. It’s a simple yet satisfying dish that makes a perfect appetizer or main course. With a quick prep and bake time, these empanadas are great for meal prepping or serving at parties.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 empanadas 1x
- Category: Main Course
- Method: Baking
- Cuisine: Latin American
- Diet: Halal
Ingredients
- 2 cups cooked chicken (shredded)
- 1 small onion (diced)
- 1 bell pepper (diced)
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- ¼ cup tomato sauce
- Empanada dough (store-bought or homemade)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- In a pan, heat olive oil and sauté onions, garlic, and bell pepper until soft.
- Add shredded chicken, cumin, paprika, chili powder, and tomato sauce. Cook until well combined.
- Season with salt and pepper to taste. Remove from heat and let it cool.
- Roll out the empanada dough and cut into circles.
- Place a spoonful of chicken filling in the center of each dough circle.
- Fold the dough over and crimp the edges with a fork.
- Brush the empanadas with egg wash.
- Bake for 20-25 minutes or until golden brown.
Notes
- You can use store-bought rotisserie chicken to save time.
- Serve with a side of salsa or guacamole for extra flavor.
Nutrition
- Serving Size: 1 empanada
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 320mg
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