If you’re craving a savory snack or a satisfying meal, chicken empanadas are a fantastic choice. These handheld pockets of deliciousness are packed with seasoned shredded chicken and a medley of spices wrapped in a flaky, golden crust. You’ll love how easy they are to make from scratch and how perfectly they balance crispy pastry with juicy filling.
Making chicken empanadas at home allows you to control the flavors and ingredients, delivering a fresh and comforting dish that’s great for lunch, dinner, or even a party appetizer. Whether you’re an experienced cook or trying something new, this recipe will guide you to empanada success.
Why You'll Love This Recipe
- Uses simple, wholesome ingredients you likely already have.
- Flaky, buttery pastry with tender, flavorful chicken filling.
- Perfect for meal prep or entertaining guests.
- Customizable filling to suit your taste preferences.
- Freezing and reheating options make it convenient.
Ingredients
Gather these ingredients to create both the dough and savory chicken filling for your empanadas.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/3 cup ice water
- 1 large egg (for egg wash)
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 1/4 cup chicken broth
- 1/2 cup shredded cheddar cheese (optional)
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 6 (2 empanadas each)
- Calories: Approximately 350 per serving
How to Make Chicken Empanadas
- In a large bowl, combine flour and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Add ice water gradually, mixing until dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- While dough chills, heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes, then add garlic and cook 1 more minute.
- Add chicken breasts, cumin, smoked paprika, chili powder, cayenne, salt, and pepper. Cook until chicken is browned on all sides, about 7 minutes. Pour in chicken broth, cover, and simmer 10 minutes until chicken is cooked through.
- Remove chicken; shred with two forks. Return shredded chicken to skillet, stir in cilantro and cheese if using. Adjust seasoning and remove from heat.
- Preheat oven to 400°F. On a floured surface, roll dough to 1/8-inch thickness. Cut into 6-inch circles using a bowl or cutter.
- Place 2-3 tablespoons of chicken filling onto each dough circle. Fold dough over filling to form a half-moon shape. Press edges with a fork to seal.
- Place empanadas on a lined baking sheet. Beat egg and brush over tops for a golden finish.
- Bake for 20-25 minutes, until golden brown and crisp. Let cool slightly before serving.
Tips for the Best Results
- Keep the butter and water cold to ensure a flaky crust.
- Don’t overfill the empanadas to prevent leaking during baking.
- Use a fork or crimping tool to seal edges tightly.
- Try adding vegetables like diced bell peppers or olives for extra flavor.
- Brush with egg wash for a beautiful golden color and shine.
Storage and Reheating
Store leftover chicken empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness.
For longer storage, freeze unbaked empanadas on a tray until firm, then transfer to a freezer bag. Bake directly from frozen, adding 5-10 minutes to the baking time.
Frequently Asked Questions
Can I use pre-cooked chicken for the filling?
Absolutely! Using cooked chicken, such as rotisserie, can save time. Just shred it and sauté with the spices and other ingredients to infuse flavor before filling the empanadas.
What can I substitute for chicken broth?
If you don’t have chicken broth on hand, water with a pinch of salt or vegetable broth works fine. The broth adds moisture and depth to the filling but isn’t absolutely necessary.
Can I freeze these empanadas after baking?
While freezing baked empanadas is possible, the crust might lose some crispness. It’s best to freeze them unbaked and bake fresh to maintain texture.
Are chicken empanadas spicy?
This recipe has a mild to moderate spice level due to chili powder and optional cayenne. You can easily adjust the heat by reducing or omitting the cayenne pepper.