easy chicken empanada recipe
The Best easy chicken empanada recipe
Oh, this easy chicken empanada recipe is one of my all-time favorites—simple enough to make when I’m short on time but still packed with flavor that makes everyone sit up and take notice. I love it because it’s a great way to use up leftover chicken, and the kids actually enjoy it more than they do when I try to force them to eat their veggies in some fancy way. It’s quick to assemble, doesn’t require fancy tools, and the filling is so good that even picky eaters end up begging for seconds. Plus, it’s a perfect make-ahead dish—great for a game night, a potluck, or just a lazy Sunday when I don’t want to cook much but still need something hearty.
My family loves it because it’s comforting and filling, but not too heavy. The tender chicken mixed with onions and spices makes it taste like something special, and the crispy, golden empanadas are always a hit. I’ve made it for school fundraisers, family gatherings, and even just as a quick dinner when everyone’s exhausted after a long day. It’s also a surprisingly healthy option—lean protein from the chicken, fiber from the whole wheat tortillas, and a good dose of vitamins from the veggies in the filling. It’s that kind of recipe that feels indulgent but isn’t, and honestly? That’s what makes it so satisfying.
Easy Chicken Empanada Recipe
A simple and delicious recipe for crispy chicken empanadas filled with savory chicken and vegetables. Perfect for a quick weeknight meal or party appetizer.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ½ cup cold water
- 1 lb boneless, skinless chicken breast, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup cooked rice
- 1 egg
- ½ cup shredded cheese (optional)
- Salt and pepper to taste
- 1 cup tomato sauce
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt to taste
👨🍳Directions
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1 Preheat oven to 400°F (200°C). Mix flour, salt, and baking powder in a bowl. Gradually add cold water and knead until a dough forms. Divide into 6 equal pieces and roll each into a thin circle.
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2 In a pan, sauté onion, garlic, and bell pepper in olive oil until soft. Add diced chicken, cook until no longer pink. Stir in cooked rice, egg, and seasonings. Let cool.
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3 Place a spoonful of filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, sealing edges with water. Brush with egg wash.
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4 Cut slits in the top of each empanada for steam to escape. Place on a baking sheet and bake for 20 minutes. Brush with tomato sauce and sprinkle cheese (if using). Bake for another 10 minutes until golden.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Rolling pin
- Baking sheet
- Oven
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken Empanada Recipe Works
This easy chicken empanada recipe is always a crowd-pleaser because it’s simple enough to whip up in one evening while still feeling special enough for a real family gathering. Whether you’re hosting a casual dinner or a bigger event, these crispy, flavorful bites are forgiving—no fancy skills required—and they always taste better than takeout. Plus, they’re perfect for feeding a crowd without the mess, so you can focus on enjoying the company instead.
❓ Frequently Asked Questions About Chicken Empanada
1. What are the key ingredients required for making an easy chicken empanada recipe?
The key ingredients for an easy chicken empanada recipe include: – 1 lb (450g) ground chicken or chicken breast – 1 small onion, finely chopped – 2 cloves garlic, minced – 1 bell pepper (any color), diced – 1 can (15 oz/400g) diced tomatoes – 1 tsp ground cumin – 1 tsp smoked paprika – ½ tsp chili powder – Salt and pepper to taste – 1 tbsp olive oil – 1 packet (10-12) store-bought or homemade empanada wrappers (or puff pastry sheets) – Optional: ½ cup shredded cheese (like cheddar or Monterey Jack)
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2. How do I prepare the chicken filling without making it dry or tough?
To keep the filling moist and flavorful: 1. Cook the ground chicken in a pan with olive oil until fully browned, breaking it into small pieces. Drain excess fat if needed. 2. Add onions and garlic, sautéing until softened (about 3 minutes). 3. Stir in the diced bell pepper and cook for another 3–4 minutes until slightly tender. 4. Mix in the diced tomatoes (with juice), cumin, smoked paprika, chili powder, salt, and pepper. Simmer for 5–7 minutes to let flavors meld. 5. For extra moisture, add a splash of chicken broth or water if the filling seems dry. Avoid overcooking to prevent toughness.
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3. Can I use store-bought empanada wrappers, or do I need homemade ones?
Yes, you can absolutely use store-bought empanada wrappers! They’re convenient and perfect for beginners. Look for: – Packets of frozen empanada shells (like those from Mexican markets or brands like La Tortilla Factory). – Store-bought puff pastry sheets (cut into circles and brushed with egg wash before filling). – Pre-made empanada dough (found in the freezer aisle of most grocery stores). Homemade wrappers require more effort (rolling, shaping, and frying), but store-bought versions work just as well for a quick recipe.
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4. What’s the best way to fill the empanadas so they don’t burst when baking or frying?
To prevent bursting: 1. Use a spoon or small ladle to fill each wrapper with about 1–2 tbsp of filling—don’t overstuff! 2. Press gently but not too hard around the edges to seal, leaving a small gap (about ½ inch) for the dough to expand. 3. Seal the edges by folding the sides inward and pressing them together with a fork or your fingers. Brush the seam with a little water or egg wash to help it hold. 4. Fold the wrapper in half (like a burrito) and press the seam firmly to create a tight seal. 5. For baking: Place on a lined tray and bake at 375°F (190°C) for 20–25 minutes until golden. For frying, cook in oil at 350°F (175°C) for 4–5 minutes per side.
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5. Can I make chicken empanadas ahead of time, and how should I store them?
Yes! You can prep the filling and wrap empanadas in advance: – Filling: Make the chicken mixture ahead, refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. – Wrapped empanadas: Seal wrapped empanadas tightly in a container with parchment paper between layers. Store in the fridge for 2–3 days or freeze for up to 3 months. – Reheating: – Fridge: Bake from frozen at 375°F (190°C) for 25–30 minutes (add 5 minutes if frozen solid). – Freezer: Thaw overnight in the fridge, then bake or fry as directed. – Avoid soggy empanadas: If storing, keep them in a single layer to prevent sticking.
