easy chicken empanada recipe

Written ByJenny Smyth Posted on
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The Best easy chicken empanada recipe

I’ve always been fascinated by the simplicity and deliciousness of empanadas. These pastry pockets filled with meat, cheese, or vegetables are a staple in many Latin American countries, and for good reason. They’re easy to make, versatile, and can be enjoyed as a snack, meal, or even dessert. My family loves them because they’re a fun twist on traditional pizza or sandwiches.

And the best part? They’re incredibly easy to customize with your favorite fillings and toppings. As a busy mom, I appreciate how quick and easy it is to whip up a batch of empanadas. Simply roll out some dough, add your desired filling, and fold the pastry over to seal.

Then, bake or fry them until golden brown. It’s a great way to get my kids involved in cooking too – they love helping me mix the dough and choose the fillings. But what really sets this recipe apart is the use of chicken as a filling. It’s a game-changer for anyone who wants to add some protein-packed goodness to their empanadas without sacrificing flavor.

And trust me, these empanadas are full of flavor! The combination of juicy chicken, tangy salsa, and creamy cheese is absolutely irresistible. One thing that might surprise you about this recipe is how adaptable it is. You can use leftover chicken or beef to make them even quicker.

And if you’re feeling adventurous, try adding some diced veggies like bell peppers or onions to mix things up. In terms of taste and texture, these empanadas have it all. The flaky pastry gives way to tender chicken and gooey cheese inside. Plus, they’re so easy to eat on-the-go – just grab one off the plate and go!

My kids love taking them in their lunchboxes or as an after-school snack.

Easy Chicken Empanadas

4.8 from 1301 votes

These baked chicken empanadas feature a flaky, golden crust filled with a savory mixture of seasoned ground chicken, onions, and bell peppers. They are simple to assemble and perfect for a quick weeknight dinner or a party appetizer.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Filling

1 lb ground chicken
1 small onion, finely chopped
1/2 cup finely chopped bell pepper
2 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh cilantro
2 tbsp olive oil

For the Dough and Assembly

2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
1/2 cup cold water
1 egg, beaten (for egg wash)

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat.
2Add the ground chicken and cook, breaking it apart with a spoon, until browned and no longer pink, about 5 to 7 minutes.
3Add the chopped onion and bell pepper to the skillet.
4Cook, stirring occasionally, until the vegetables are softened, about 3 to 4 minutes.
5Stir in the minced garlic, cumin, paprika, salt, and black pepper.
6Cook for 1 minute until fragrant, then remove from heat and mix in the cilantro.
7Let the filling cool completely.
8In a mixing bowl, combine the flour and salt.
9Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
10Gradually add the cold water, mixing with a fork until the dough comes together.
11Turn the dough onto a floured surface and knead gently 2 to 3 times until smooth.
12Wrap in plastic and refrigerate for 15 minutes.
13Preheat the oven to 400°F (200°C).
14Line a baking sheet with parchment paper.
15On a floured surface, roll the dough to about 1/8-inch thickness.
16Use a 4-inch round cutter or a glass to cut out circles.
17Gather and reroll scraps as needed.
18Place a heaping tablespoon of the cooled filling in the center of each dough circle.
19Fold the dough over to form a half-moon shape and press the edges to seal.
20Crimp with a fork for a decorative edge.
21Place the empanadas on the prepared baking sheet.
22Brush the tops with the beaten egg wash.
23Bake for 20 to 25 minutes until golden brown and the crust is crisp.
24Let the empanadas cool on the baking sheet for 5 minutes before serving.
25Serve warm with salsa or sour cream if desired.

🔧Equipment

Large skillet
Mixing bowl
Pastry cutter or fork
Rolling pin
Baking sheet
Parchment paper
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 520mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 20g

📝Notes

For a shortcut, use store-bought pie crust or empanada discs. The filling can be made a day ahead and refrigerated.

Watch Video Of How Easy Chicken Empanadas Works

These easy chicken empanadas are always a good idea for any occasion. They work well for family gatherings because you can make a big batch and everyone can grab what they want.

The filling is simple and the dough is easy to handle. For storage, keep leftover empanadas in an airtight container in the fridge for up to three days.

To reheat, pop them in a 350 degree oven for about 10 minutes to bring back the crispness. You can also microwave them but the crust will be softer.

I like to serve them with a side of salsa or a simple green salad. They also make great lunchbox additions the next day.

❓ Frequently Asked Questions About Chicken Empanadas

Q: What type of dough should I use for empanadas?

For this recipe, we recommend using a simple pastry dough made with flour, water, salt, and a bit of oil. You can also use store-bought dough if you prefer!

Q: Can I make these empanadas ahead of time?

Sure thing! You can assemble the empanadas up to 24 hours in advance and store them in the fridge until you’re ready to bake or fry them.

Q: Do I need any special equipment to make these empanadas?

Nope! Just a rolling pin, a knife for cutting the dough into squares or circles (whichever shape you prefer), and a baking sheet for baking them.

Q: How do I know when my empanadas are cooked through?

Cooking time will vary depending on whether you choose to bake or fry your empanadas. If baking: they should be golden brown on top and firm in texture when tapped gently with your finger (about 15-20 minutes). If frying: they should be crispy on both sides (about 5-7 minutes per side).

Q: Can I freeze these empanadas?

Sure! To freeze: place baked/fried empanadas on a baking sheet lined with parchment paper; then transfer them directly into freezer-safe bags for storage up to 3 months.

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