Chicken Empanadas Recipe packs a flaky, buttery crust with juicy, spiced chicken that tastes savory, a little smoky, and totally snackable. It works for busy weeknights, game days, or casual parties, and you can get it done in about 1 hour total if you use a few smart shortcuts. I grew up in a house where finger food counted as a love language, so this recipe feels like a hug in pastry form.
Why Make This Chicken Empanadas Recipe at Home
Homemade chicken empanadas taste fresher and more flavorful than anything from the freezer aisle. You control the spice level, the filling texture, and the amount of cheese, which usually means more cheese.
You also save money when you batch cook and freeze extras. Kids, picky eaters, and spice fans all find something to love here, because you can customize each tray with different fillings and toppings.
These chicken empanadas disappeared in minutes at our family movie night, and everyone asked for the recipe ★★★★★
Ingredients You Need
the empanada dough
You can use homemade dough or a smart shortcut like store bought pie crust or refrigerated empanada discos.
- 3 cups all purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon sugar
- 1 teaspoon smoked paprika or regular paprika
- 1 cup cold unsalted butter, cut in small cubes
- 1 large egg
- 1 tablespoon white vinegar or apple cider vinegar
- 1/2 to 3/4 cup ice water, as needed
Shortcut option:
Use 2 packages of pre cut empanada wrappers or 2 rolled pie crusts. I like Goya discos or any brand that labels them for baking or frying.
the chicken filling
- 2 tablespoons olive oil or neutral oil
- 1 medium yellow onion, finely diced
- 1 small red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander (optional but tasty)
- 1/4 teaspoon chili powder or cayenne, to taste
- 2 cups cooked shredded chicken
- Rotisserie chicken works perfectly and saves time.
- 1/2 cup tomato sauce or crushed tomatoes
- 1/4 cup chicken broth or water
- 1/2 cup frozen peas or corn, thawed
- 1/2 cup shredded cheese
- Use mozzarella, Monterey Jack, or a Mexican blend.
- 2 tablespoons chopped fresh cilantro or parsley
- Salt and black pepper to taste
assembly and baking
- 1 large egg, beaten with 1 tablespoon water for egg wash
- Extra flour for dusting the counter
- Optional toppings: flaky salt, sesame seeds, or everything bagel seasoning
Equipment list
- Large skillet for the filling
- Mixing bowl for dough
- Rolling pin
- 4 to 5 inch round cutter or a small bowl to trace
- Fork for crimping edges
- Baking sheets
- Parchment paper or silicone baking mats
- Pastry brush for egg wash
Tips & Mistakes
- Chill the dough at least 30 minutes so it rolls easily and stays flaky.
- Avoid overworking the dough, or it turns tough instead of tender.
- Keep the filling fairly dry; too much liquid causes soggy bottoms and leaks.
- Cool the chicken filling before you fill the dough so the fat in the dough stays cold.
- Do not overfill; leave a small border so you can seal the edges without spills.
- Press the edges firmly and crimp with a fork to prevent the empanadas from opening.
- Use parchment on your baking sheet so the bottoms brown evenly and do not stick.
- Brush with egg wash for color; skip it and you get pale empanadas that still taste fine but look sleepy.
- Rotate the baking sheet halfway through baking so they brown evenly.
- Taste and adjust salt and spices in the filling before you assemble the empanadas.
How to Make Chicken Empanadas
1: Mix the empanada dough
Add flour, salt, sugar, and smoked paprika to a large bowl and whisk to combine. Add the cold butter cubes and cut them into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea size bits of butter. Whisk the egg with vinegar and 1/2 cup ice water, then pour it into the flour mixture and stir until the dough starts to come together.
If the dough looks dry and crumbly, add more ice water 1 tablespoon at a time until it holds together when you squeeze it. Turn the dough onto a lightly floured surface and gently bring it into a ball, then flatten it into two disks. Wrap each disk in plastic or place in a covered container and chill in the fridge for at least 30 minutes.
2: Sauté veggies and aromatics
Heat oil in a large skillet over medium heat. Once hot, add onions and bell pepper and cook until soft, about 6 to 8 minutes, and stir often so they do not brown too fast. Stir in garlic, cumin, smoked paprika, oregano, coriander, and chili powder, and cook 1 to 2 minutes until the spices smell fragrant.
Season with salt and pepper. Add shredded chicken, tomato sauce, and chicken broth, and stir until everything coats evenly. Simmer 5 to 7 minutes until the mixture thickens and no liquid pools in the pan.
3: Finish the filling
Turn off the heat and stir in peas or corn and shredded cheese. Taste and adjust salt, pepper, and chili powder until the filling tastes bold and well seasoned. Let the filling cool to room temperature, or spread it on a tray so it cools faster.
Stir in chopped cilantro or parsley once the filling cools slightly so the herbs stay bright. If you plan to assemble later, cover and chill the filling in the fridge for up to 2 days. Cold filling holds its shape better and makes assembly easier.
4: Roll and cut the dough
Preheat your oven to 400°F and line two baking sheets with parchment paper. Take one dough disk from the fridge and let it sit on the counter for 5 minutes so it softens slightly. Lightly flour your work surface and roll the dough to about 1/8 inch thickness.
Use a 4 to 5 inch round cutter or a small bowl to cut circles from the dough. Gather scraps, press them together, and roll again to cut more circles. Keep the cut circles covered with a clean kitchen towel so they do not dry out while you work.
5: Fill and seal the empanadas
Place a dough circle in your hand or on the counter and add 1 to 2 tablespoons of chicken filling slightly off center. Fold the dough over the filling to form a half moon shape and press the edges together with your fingers. Use a fork to crimp the edges firmly, or pinch and twist the edges for a traditional rope style seal.
Transfer the filled empanadas to the prepared baking sheet and leave a little space between each one. Repeat with the remaining dough and filling. If the dough softens too much, place the tray in the fridge for 10 minutes before baking.
6: Brush and bake
Brush each empanada with egg wash so they bake up shiny and golden. Sprinkle a tiny pinch of flaky salt or seeds on top if you like extra texture. Bake at 400°F for 18 to 22 minutes until the empanadas look deep golden and feel crisp on the edges.
Let them cool on the baking sheet for 5 minutes, then move them to a wire rack. Serve warm so the cheese stretches and the filling tastes juicy. Try not to burn your tongue in your excitement, which I say from experience.
Variations I’ve Tried
I swap in leftover roast turkey for the chicken after holidays and keep the same seasoning. I also make a mild version for kids with just paprika and oregano and skip the chili powder. For a smoky twist, I add chopped chipotle in adobo and a little extra tomato sauce.
Sometimes I mix half chicken and half black beans for extra fiber and a slightly heartier filling. I also enjoy a cheesy version with extra Monterey Jack and a spoonful of cream cheese for a richer, creamier center. You can even bake a batch with corn and poblano peppers for a veggie heavy option that still feels satisfying.
How to Serve Chicken Empanadas
Serve chicken empanadas hot or warm with a simple side salad, rice, or roasted vegetables for a full meal. Add dipping sauces like salsa, guacamole, sour cream, or a quick yogurt lime sauce for extra flavor. They also work perfectly in lunch boxes, since they taste great at room temperature and travel well.
For parties, set them out on a platter with toothpicks and a trio of dips so guests can sample different flavors. I also like to pair them with fruit salad or grilled corn for a fun family dinner.
How to store
- Store leftover chicken empanadas in an airtight container in the fridge for up to 4 days.
- For freezing, place cooled empanadas on a baking sheet, freeze until solid, then transfer to freezer bags and keep up to 3 months.
- Reheat refrigerated empanadas in a 350°F oven or toaster oven for 8 to 12 minutes until hot and crisp.
- Reheat frozen empanadas at 350°F for 18 to 22 minutes, or thaw overnight in the fridge first and warm for 8 to 10 minutes.
- Avoid microwaving as the main method, since it softens the crust; if you use it, finish in a hot skillet or toaster oven to crisp the exterior again.
Chicken Empanadas Recipe
Ingredients
Instructions
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with small pea-sized pieces of butter.
- In a small bowl, whisk together the egg, cold water, and vinegar. Pour into the flour mixture and stir until the dough comes together, adding a teaspoon or two more water if needed.
- Turn the dough onto a lightly floured surface and knead just until smooth. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes while you prepare the filling.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook, stirring, until softened and translucent, about 3–4 minutes.
- Stir in the garlic and bell peppers and cook for another 3–4 minutes until the peppers begin to soften.
- Add the shredded chicken, cumin, smoked paprika, oregano, salt, and black pepper. Stir to combine well.
- Pour in the tomato sauce and chicken broth, stirring until everything is evenly coated and moist but not soupy. Simmer for 3–5 minutes to let the flavors meld.
- Remove from heat and stir in the chopped olives and fresh cilantro or parsley, if using. Let the filling cool to room temperature before assembling the empanadas.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cutter (about 4–5 inches in diameter), cut out circles of dough.
- Place a heaping tablespoon of cooled chicken filling in the center of each dough circle, taking care not to overfill.
- Brush the edges of the dough lightly with water, then fold the dough over the filling to form a half-moon shape. Press the edges together firmly with your fingers, then crimp with a fork or pleat by hand to seal.
- Arrange the empanadas on the prepared baking sheet, leaving a little space between each one.
- Brush the tops with the egg wash for a golden finish.
- Bake the empanadas in the preheated oven for 18–22 minutes, or until the pastry is golden brown and cooked through.
- Remove from the oven and let cool for a few minutes before serving. Serve warm, optionally with a side of salsa or a simple salad.
Notes
Approximate per 1 empanada (1 of 12): 230 calories; fat 11 g; saturated fat 5 g; carbohydrates 21 g; fiber 1 g; sugars 1 g; protein 11 g; sodium 340 mg. Values are estimates and will vary based on specific ingredients, brands, and portion size.