Print

Chicken Empanadas

Chicken Empanadas
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Empanadas offer a comforting, flavorful snack featuring tender, seasoned chicken wrapped in a flaky, golden pastry crust. Perfect for cozy dinners, parties, or meal prep, these crispy, buttery empanadas combine juicy spiced chicken with fresh herbs for a satisfying and customizable dish everyone will love.

Ingredients

Scale

For the Filling

  • 1 lb chicken breast or thighs, diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh cilantro or parsley
  • 1 tbsp olive oil or butter (for sautéing)

For the Dough and Assembly

  • Pre-made empanada dough or store-bought pie crust (enough to cut 4-5 inch circles)
  • 1 egg (for egg wash) mixed with 1 tbsp water
  • Additional olive oil or butter (optional, to enrich dough texture)

Instructions

  1. Prepare the Chicken Filling: Cook diced chicken in a hot skillet with olive oil until golden and fully cooked. Add chopped onions and garlic, sauté until soft and fragrant. Stir in smoked paprika, cumin, salt, and pepper to season evenly. Finish by adding chopped fresh cilantro or parsley for a bright, fresh flavor. Set aside to cool before using.
  2. Roll and Cut the Dough: Lightly flour a clean surface and roll out the dough to about 1/8 inch thickness. Using a round cutter or bowl, cut out circles approximately 4-5 inches in diameter to form the empanada bases.
  3. Assemble the Empanadas: Spoon a rounded tablespoon of cooled chicken filling onto the center of each dough circle. Fold the dough over to create a half-moon shape, and press the edges firmly to seal. Crimp the edges with a fork for a decorative and secure seal to prevent leaks during baking.
  4. Apply Egg Wash and Bake: Place empanadas on a parchment-lined baking sheet. Brush each with the egg wash mixture to achieve a glossy, golden finish. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is crisp and golden brown.

Notes

  • Cool your filling thoroughly before assembling to prevent soggy dough and for easier handling.
  • Do not overfill the empanadas to avoid bursting during baking; a rounded tablespoon per empanada works well.
  • Seal edges tightly using water or egg wash to ensure filling stays inside while baking.
  • Keep dough cold before rolling and assembling to maintain flakiness in the crust.
  • For extra shine and color, brush empanadas twice with egg wash—once before baking and once mid-bake.

Nutrition

Find it online: https://amandafood.com/chicken-empanadas/