If there’s one savory pastry that never fails to win hearts and elicit hungry smiles, it’s Chicken Empanadas. These golden, flaky parcels bursting with a warmly spiced chicken filling are at once comforting and impossibly easy to eat with your hands. Whether you grew up with them as a weeknight staple or you’re tasting their rich flavors for the first time, Chicken Empanadas fit seamlessly into everything from family gatherings to tapas-style parties. Each bite layers together tender chicken, whisper-soft onions, a gentle nudge of cumin and smoked paprika, and the salty intrigue of green olives, all nestled within a buttery shell. Trust me—making these at home is a delicious adventure worth every moment!
Ingredients You’ll Need
Pulling together Chicken Empanadas is a breeze, and each ingredient really shines through in both taste and texture. These items aren’t just convenient; they’re the very elements that give this dish its irresistible character and color.
- Olive oil: A flavorful base for softening onions and bringing out the best in your spices.
- Onion (finely chopped): Adds mellow sweetness and texture to every bite of the filling.
- Garlic (minced): Infuses the filling with deep, aromatic flavor—don’t skip it!
- Ground cumin: Brings a warm, earthy essence that’s signature in Latin cooking.
- Smoked paprika: Lends alluring smokiness and gorgeous color to the chicken mixture.
- Cooked, shredded chicken: The heart of your empanadas—rotisserie chicken is a fantastic time-saver here.
- Tomato sauce: Makes the filling juicy and tangy, blending all the flavors together beautifully.
- Chopped green olives (optional): Offer briny bursts of flavor that contrast so well with the other ingredients.
- Salt and pepper: Essential for seasoning and fine-tuning the balance of flavors.
- Empanada dough discs (refrigerated or homemade): You’ll find these in many grocery stores—convenient and reliably flaky.
- Egg (beaten, for egg wash): Gives your empanadas that irresistible golden glaze when baked.
How to Make Chicken Empanadas
Step 1: Prepare the Oven and Baking Sheet
Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper not only to prevent sticking but also to make clean-up delightfully easy. This step sets you up for empanadas that are beautifully golden and evenly baked.
Step 2: Sauté the Aromatics
Set a skillet over medium heat and add your olive oil. Once shimmering, toss in the finely chopped onion. Stir occasionally, letting it soften and turn translucent over about five minutes. The onion’s gentle sweetness here is the perfect base for your filling.
Step 3: Build Flavor with Garlic and Spices
Add the minced garlic to the softened onions and give it a quick stir, letting it get fragrant for about a minute. Sprinkle in your cumin and smoked paprika—these spices will wake up your whole kitchen and infuse the mix with a subtle warmth.
Step 4: Create the Chicken Filling
Stir in your shredded chicken, followed by the tomato sauce and green olives if you’re using them. Sprinkle in the salt and pepper, then cook everything together for 2–3 minutes. You’ll notice the mixture thickening slightly and all those flavors coming together in harmony.
Step 5: Fill and Shape the Empanadas
Let your filling cool just enough to handle comfortably. Lay out your empanada dough discs and spoon about two tablespoons of filling right into the center of each. Fold over to form a half-moon shape, sealing the edges tightly with a fork. The fork marks look classic—and help keep every bit of that tasty filling tucked inside.
Step 6: Brush and Bake
Arrange your filled empanadas on the prepared baking sheet. Brush the tops with your beaten egg for a professional-looking golden sheen. Slide the tray into the oven and bake for 20–25 minutes, or until each empanada is puffed and beautifully golden brown. Let them cool slightly before taking that first delicious bite.
How to Serve Chicken Empanadas
Garnishes
A sprinkle of chopped fresh parsley or cilantro adds a burst of color and a hit of fresh flavor. For an extra pop, try a spoonful of chunky salsa, a drizzle of creamy aioli, or a little dollop of sour cream for dipping. Garnishes can nudge your homemade Chicken Empanadas into show-stopping territory.
Side Dishes
Chicken Empanadas pair wonderfully with a crisp, tangy slaw or a simple mixed green salad to balance richness. Black beans, seasoned with a squeeze of lime, or a zesty corn salad also work beautifully, turning your savory pastries into a full-blown meal. Don’t forget some pickled veggies—something crunchy and vinegary is always a crowd-pleaser.
Creative Ways to Present
For casual gatherings, arrange Chicken Empanadas on a rustic board, with assorted dips in small bowls. Serving them tapas-style with other Latin appetizers makes for a festive spread. For a family-style meal, pile them in a basket lined with colorful cloth, letting everyone dig in as they please. These pastries are at home anywhere—picnic, party, or cozy night in.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chicken Empanadas (though that’s rare around here), let them cool completely before storing in an airtight container in the refrigerator. They’ll keep their texture and flavor for up to 3 days—perfect for easy snacking or a quick lunch.
Freezing
To freeze, assemble your empanadas and place them (uncooked) on a parchment-lined tray. Once solid, transfer to a freezer-safe bag or container. When that next craving hits, just bake them straight from the freezer, adding a few extra minutes to the baking time. They emerge just as irresistible as freshly made.
Reheating
Warm leftover empanadas in a preheated oven at 350°F (180°C) for about 8–10 minutes to restore their crispy exterior. You can use the microwave in a pinch, but the oven really brings back the best texture. Avoid reheating at too high a temperature—slow and steady wins the flavor race.
FAQs
Can I make Chicken Empanadas in advance?
Absolutely! You can prepare the filling a couple days ahead and even assemble the empanadas, storing them uncooked in the fridge until you’re ready to bake. They’re a true make-ahead marvel, which makes entertaining much less stressful.
What’s the best chicken to use for the filling?
Rotisserie chicken is a time-saving favorite, but any cooked, shredded chicken works beautifully. Leftover roast or grilled chicken is also perfect, bringing even more flavor to your Chicken Empanadas.
Can I fry these instead of baking?
Yes! If you want a crispier, traditional version, you can fry the shaped empanadas in hot oil until golden. Be sure to seal them tightly so the filling stays put during frying. Both baked and fried versions are irresistible, so try both and see which you love more.
What dipping sauces go best with Chicken Empanadas?
Classic choices include chimichurri or a creamy cilantro-lime sauce. Spicy salsas, avocado crema, and even simple sour cream are all fantastic. Choosing different sauces for a party spread means there’s something for everyone.
How do I keep empanadas from opening while baking?
Taking care to press the edges firmly with a fork helps seal them tight. If you’re worried, you can brush a little water along the edges before pressing, which acts as extra “glue.” Don’t overfill the dough discs, and you’ll be rewarded with neat, happily sealed Chicken Empanadas.
Final Thoughts
Chicken Empanadas are the kind of kitchen project that gives more than it takes—abundant flavor, endless ways to serve, and genuine heart in every bite. Whether you’re making them for family or friends, I promise these golden pockets will disappear faster than you imagined. Give them a try, and let the aroma and taste win you over!
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Chicken Empanadas Recipe
- Total Time: 45 minutes
- Yield: 10 empanadas 1x
- Diet: Non-Vegetarian
Description
These flavorful Chicken Empanadas are a delightful Latin American appetizer featuring a savory filling wrapped in flaky dough. Perfect for parties or a fun family meal!
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 the oven: Preheat to 375°F (190°C) and line a baking sheet with parchment paper.
- Sauté onions and spices: In a skillet, sauté onion in olive oil until soft. Add garlic, cumin, and smoked paprika; cook for 1 minute.
- Add filling ingredients: Mix in chicken, tomato sauce, and olives. Season, cook until thickened, and cool slightly.
- Fill and seal empanadas: Spoon filling onto dough discs, fold, and seal edges with a fork.
- Egg wash and bake: Brush empanadas with beaten egg, bake for 20–25 minutes until golden brown.
- Cool and serve: Let cool slightly before serving.
Notes
- You can prepare the filling ahead and refrigerate for up to 2 days.
- Empanadas can be frozen before baking; simply add extra baking time if baking from frozen.
- 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
