If you’re craving a handheld bite that’s loaded with flavor, look no further than Chicken Empanadas. These golden parcels are savory, flaky, and brimming with juicy chicken, aromatic spices, and a pop of briny green olives, all wrapped up in a crust that turns beautifully crisp in the oven. Whether you’re looking for an appetizer to impress at your next gathering or a fun way to shake up weeknight dinner, Chicken Empanadas are the perfect mix of comfort and celebration—just try one and you’ll see why this recipe is a beloved favorite!
Ingredients You’ll Need
Every ingredient in this Chicken Empanadas recipe is chosen to build layers of taste and texture, from the aromatic base to the buttery pastry. These basics come together to create something craveably delicious, and you’re likely to have most of them on hand already!
- Olive Oil: A couple of tablespoons bring richness and help the onions and spices release their aromas.
- Onion (finely chopped): Adds gentle sweetness and depth, turning soft and golden in the pan.
- Garlic (minced): Two cloves provide that irresistible savory kick and a warm, comforting aroma.
- Ground Cumin: Earthy and fragrant, cumin gives the filling its signature Latin flavor.
- Smoked Paprika: This spice lends a subtle smokiness that makes the chicken filling truly pop.
- Cooked Shredded Chicken: The star of the show—use leftover rotisserie, poached, or roasted chicken for juicy tender bites.
- Tomato Sauce: Keeps everything moist and tangy, tying the filling together.
- Green Olives (optional, chopped): For a salty, briny punch that sets these empanadas apart—but feel free to skip if you prefer them milder.
- Salt and Pepper: Essential for seasoning; taste as you go for perfectly balanced flavors.
- Empanada Dough Discs: Store-bought makes this easy and approachable, but homemade works beautifully too!
- Egg (beaten): Brushed on top for that irresistible golden, glossy finish.
How to Make Chicken Empanadas
Step 1: Prepare Your Baking Sheet and Preheat
Start by heating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This simple move ensures your Chicken Empanadas will bake evenly and lift right off the tray, so you won’t lose a morsel to sticking!
Step 2: Sauté the Aromatics
Warm the olive oil in a large skillet over medium heat. Add the finely chopped onion and let it cook, stirring occasionally, until it turns soft and translucent, about 5 minutes. Next, sprinkle in your minced garlic, ground cumin, and smoked paprika. Keep your nose close—when these spices hit the pan, your kitchen will smell absolutely amazing! Let everything mingle for about a minute.
Step 3: Cook the Chicken Filling
Add the shredded chicken and pour in the tomato sauce, stirring well to combine. Toss in those chopped green olives if you’re using them (they really round out the flavors). Season with salt and pepper to your liking. Let this filling simmer for 2 to 3 minutes until everything comes together and the sauce thickens just a bit. Remove from the heat and let it cool for a few minutes so it’s easier to handle.
Step 4: Fill and Seal the Empanadas
Grab your empanada dough discs and set them on a clean surface. Spoon about 2 tablespoons of your chicken mixture into the center of each round. Fold the dough over to form a half-moon shape, then press the edges firmly with a fork to seal. This not only keeps all that goodness inside, but also gives the empanadas their classic, rustic look.
Step 5: Egg Wash and Bake
Place your assembled empanadas on the prepared baking sheet, leaving a bit of space between each. Brush the tops generously with beaten egg—this step guarantees they’ll come out golden and shiny. Pop them in the oven and bake for 20 to 25 minutes, or until the crust is gloriously golden brown. Let them cool slightly before serving to prevent any impatient mouth burns!
How to Serve Chicken Empanadas
Garnishes
A finishing touch can make all the difference! Sprinkle your Chicken Empanadas with a little chopped fresh cilantro or parsley for a pop of color and a burst of freshness. If you like a bit of heat, add some finely diced jalapeños or a drizzling of your favorite hot sauce on the side.
Side Dishes
Chicken Empanadas are tasty on their own, but even better with a few simple sides. Serve with a crisp green salad dressed in citrus vinaigrette, a bowl of tangy pico de gallo, or some creamy guacamole for a well-rounded feast. For heartier appetites, try pairing them with black beans and rice.
Creative Ways to Present
Make these Chicken Empanadas the centerpiece of a grazing board with olives, cheeses, and pickled veggies. For parties, arrange them in a spiral on a platter with different dipping sauces—think herby chimichurri, zesty salsa, or even a spiked sour cream. Mini versions also make adorable, bite-sized canapés!
Make Ahead and Storage
Storing Leftovers
If you have leftover Chicken Empanadas, let them cool to room temperature before transferring to an airtight container. They’ll keep in the refrigerator for up to 3 days, making them perfect for easy lunches or grab-and-go snacks.
Freezing
Chicken Empanadas freeze like a dream! You can assemble them up to the point of baking, layer between sheets of parchment in a freezer bag, and freeze for up to 3 months. Bake straight from the freezer—just add a few extra minutes in the oven to ensure the centers are hot and the crust is crisp.
Reheating
To restore that coveted flaky texture, reheat chilled or thawed empanadas in a 350°F (175°C) oven for 10 to 12 minutes. They’ll re-crisp beautifully and taste nearly as good as fresh from the oven! Avoid microwaving, as it can make the pastry a little soggy.
FAQs
Can I make Chicken Empanadas with rotisserie chicken?
Absolutely! Rotisserie chicken is a fantastic time-saver and brings in a nice depth of flavor. Just shred the meat and proceed with the recipe as written—it turns out wonderfully juicy.
Are the olives necessary in Chicken Empanadas?
Nope, the olives are totally optional. They’re traditional in many Latin empanada fillings and add a distinctive, briny note, but if you’re not a fan, simply leave them out. The empanadas will still be full of flavor!
Can I make the filling ahead of time?
Yes, you can prepare the chicken filling up to two days ahead and keep it in the fridge. When you’re ready to assemble, let it come to room temperature for easier handling and even baking.
Can I use homemade dough for Chicken Empanadas?
Definitely! Homemade dough can make these Chicken Empanadas even more special. Use your favorite recipe or try a simple pastry dough—just roll it thin and cut circles to match the size you’d like.
Are Chicken Empanadas good for meal prep?
They are fantastic for meal prep! Make a big batch, bake or freeze them, and enjoy flavorful, protein-packed snacks or lunches throughout the week. They reheat beautifully and travel well.
Final Thoughts
Give these Chicken Empanadas a try and let them bring a little fiesta to your table! Whether you’re sharing with friends or enjoying them as a cozy treat, they’re a delightful way to taste the best of comfort and flavor in every bite.
Print
Chicken Empanadas Recipe
- Total Time: 45 minutes
- Yield: 10 empanadas 1x
- Diet: Non-Vegetarian
Description
These Chicken Empanadas are a delicious Latin American appetizer featuring a flavorful chicken filling encased in a crispy pastry shell. Perfect for parties or as a savory snack!
Ingredients
Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 cups cooked shredded chicken
- ½ cup tomato sauce
- ¼ cup chopped green olives (optional)
- Salt and pepper to taste
Empanadas:
- 1 package (14 oz) refrigerated empanada dough discs or homemade dough
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Sauté Onion and Spices: In a skillet, heat olive oil over medium heat. Add onion and cook until soft. Stir in garlic, cumin, and smoked paprika and cook for 1 minute.
- Add Chicken Filling: Mix in shredded chicken, tomato sauce, and olives. Season with salt and pepper. Cook until combined and slightly thickened. Cool slightly.
- Fill Empanadas: Place filling in the center of each empanada disc. Fold over to form a half-moon shape, seal edges with a fork.
- Bake: Arrange empanadas on the baking sheet, brush with beaten egg. Bake for 20–25 minutes until golden brown. Serve warm.
Notes
- You can prepare the filling in advance and refrigerate for up to 2 days.
- Empanadas can be frozen before baking—bake directly from frozen, adding extra time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
