Flaky, golden-brown pastry pockets filled with a flavorful and savory shredded chicken mixture, perfect as a snack or appetizer.

Why You’ll Love This Recipe

Crispy and Flaky Pastry – The homemade dough creates the perfect buttery and crisp texture.
Flavorful Filling – A delicious blend of shredded chicken, spices, and vegetables for a well-seasoned bite.
Great for Any Occasion – Perfect as a party appetizer, snack, or even a quick meal.
Make-Ahead Friendly – Can be frozen and baked later for convenience.
Customizable – Add cheese, vegetables, or your favorite spices to make it your own.

Ingredients

For the filling:

2 cups cooked chicken, shredded
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ cup bell pepper, finely chopped
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon chili powder
¼ cup tomato sauce
¼ cup chicken broth
Salt and pepper to taste
½ cup shredded cheese (optional)

For the dough:

2 ½ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter, cubed and cold
1 large egg
⅓ cup cold water
1 tablespoon white vinegar

For assembly:

1 egg (for egg wash)

Directions

In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and bell pepper until soft.
Add cumin, smoked paprika, and chili powder, stirring for 30 seconds.
Mix in the shredded chicken, tomato sauce, and chicken broth. Simmer for 5 minutes until thickened. Season with salt and pepper. Let it cool.
In a food processor or large bowl, mix flour and salt. Add cold butter and pulse or use a fork to create a crumbly texture.
Add the egg, cold water, and vinegar. Mix until dough forms. Knead lightly, wrap in plastic, and refrigerate for 30 minutes.
Roll out the dough on a floured surface to ⅛-inch thickness. Cut out circles (about 4–5 inches in diameter).
Spoon a small amount of filling onto each circle, leaving space at the edges. Add cheese if desired.
Fold the dough over the filling and press the edges to seal. Crimp with a fork.
Preheat oven to 375°F (190°C). Place empanadas on a lined baking sheet.
Beat the egg and brush over each empanada.
Bake for 20–25 minutes or until golden brown.
Let cool slightly before serving.

Servings and Timing

Servings: 12 empanadas
Prep Time: 40 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 5 minutes
Calories per Serving: 320 kcal

Variations

Spicy Kick – Add diced jalapeños or a pinch of cayenne pepper to the filling.
Cheesy Delight – Use a mix of cheddar and mozzarella for a gooey, melty center.
Beef Alternative – Swap the chicken for ground beef.
Vegetarian Version – Replace the chicken with mashed black beans, mushrooms, or a veggie mix.
Fried Empanadas – Instead of baking, deep-fry the empanadas for an extra crispy texture.

Storage and Reheating

Refrigeration: Store leftover empanadas in an airtight container for up to 3 days.
Freezing: Freeze unbaked empanadas on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen at 375°F (190°C) for 30 minutes.
Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or in an air fryer at 325°F (160°C) for 5 minutes.

FAQs

Can I use store-bought dough?

Yes, you can use pre-made empanada dough or even pie crust for a quicker version.

Can I freeze the dough?

Yes, wrap the dough tightly in plastic wrap and freeze for up to 2 months.

What dipping sauces go well with empanadas?

Try salsa, sour cream, guacamole, or a spicy aioli.

Can I make mini empanadas?

Yes! Just cut smaller circles and reduce the baking time by a few minutes.

How do I prevent the empanadas from bursting open?

Make sure the edges are well-sealed and don’t overfill them.

Can I air fry these instead of baking?

Yes, air fry at 350°F (175°C) for 10–12 minutes, flipping halfway through.

What type of cheese works best?

Cheddar, Monterey Jack, or mozzarella are great options for a cheesy filling.

Can I add potatoes to the filling?

Yes, diced or mashed potatoes can add texture and volume to the filling.

Are empanadas traditionally baked or fried?

Both methods are common! Some regions prefer baked empanadas, while others enjoy fried ones.

What can I serve with chicken empanadas?

They pair well with a fresh salad, rice, or a side of beans.

Conclusion

Baked Chicken Empanadas Recipe is a delicious, flaky, and savory treat that’s perfect for any occasion. Whether you bake or fry them, they’re guaranteed to be a hit. With a flavorful filling, a crisp pastry shell, and endless customization options, these empanadas are a must-try recipe. Make a batch today and enjoy them fresh or freeze some for later!

Baked Chicken Empanadas Recipe

Author: Chef Clara
Total Time: 1 hour 5 minutes
Yield: 12 empanadas 1x

Print Recipe

Description

Golden, flaky pastry pockets stuffed with a flavorful, savory shredded chicken filling, making a delicious and satisfying snack or appetizer.

Ingredients

Scale

For the filling:

2 cups cooked chicken, shredded
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ cup bell pepper, finely chopped
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon chili powder
¼ cup tomato sauce
¼ cup chicken broth
Salt and pepper to taste
½ cup shredded cheese (optional)

For the dough:

2 ½ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter, cubed and cold
1 large egg
⅓ cup cold water
1 tablespoon white vinegar

For assembly:

1 egg (for egg wash)

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Instructions

Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and bell pepper until soft.
Add cumin, smoked paprika, and chili powder, stirring for 30 seconds.
Mix in the shredded chicken, tomato sauce, and chicken broth. Simmer for 5 minutes until thickened. Season with salt and pepper. Let it cool.
Make the dough: In a food processor or large bowl, mix flour and salt. Add cold butter and pulse or use a fork to create a crumbly texture.
Add the egg, cold water, and vinegar. Mix until dough forms. Knead lightly, wrap in plastic, and refrigerate for 30 minutes.
Assemble the empanadas: Roll out the dough on a floured surface to ⅛-inch thickness. Cut out circles (about 4–5 inches in diameter).
Spoon a small amount of filling onto each circle, leaving space at the edges. Add cheese if desired.
Fold the dough over the filling and press the edges to seal. Crimp with a fork.
Bake: Preheat oven to 375°F (190°C). Place empanadas on a lined baking sheet.
Beat the egg and brush over each empanada.
Bake for 20–25 minutes or until golden brown.
Let cool slightly before serving.

Notes

You can freeze unbaked empanadas for later use—just bake directly from frozen, adding a few extra minutes to the baking time.
Serve with a side of chimichurri, salsa, or garlic aioli for extra flavor.
If you prefer a crispier texture, you can air-fry at 375°F for 12–15 minutes.

Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Snack/Appetizer
Method: Baking
Cuisine: Latin American