recipe for chicken empanadas

The Best recipe for chicken empanadas

Oh, I just love making chicken empanadas—it’s one of those dishes that feels like a hug in every bite. There’s something so comforting about wrapping tender chicken in a crispy, golden shell, especially when the family’s gathered around the table. My kids will always ask for them, and honestly, I don’t blame them. They’re easy to eat, fun to make, and they’re not just a treat for special occasions—they’re perfect for weeknight dinners too. Plus, you can customize them however you like—spicy, mild, or with a little extra cheese if someone’s craving more flavor. It’s a recipe that’s always a hit, whether we’re serving them at a family gathering or just enjoying a quiet night in with a simple meal.

I also appreciate how balanced these empanadas can be. You can keep them light by using whole wheat tortillas and fresh veggies in the filling, or go all out with a rich, savory sauce if you prefer. They’re a great way to get more protein and fiber without feeling like you’re sacrificing taste. My husband always says they’re the kind of dish that makes him feel like he’s eating something special, even if it’s just a regular day. And the kids? They’ll eat them straight from the pan, no plate needed—proof that these little bites are pure joy. Plus, they reheat beautifully, so you can make a big batch and have leftovers ready for quick meals later. It’s a win-win for anyone who loves a hearty, satisfying meal that’s both easy and impressive.

Classic Chicken Empanadas

4.7 from 1625 votes

Delicious handheld empanadas filled with tender chicken, aromatic spices, and a creamy tomato sauce. Perfect for a quick meal or party snack!

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1/4 cup cold water
• 1 tbsp olive oil

For the Filling

• 1 lb boneless chicken breast
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• Salt and pepper to taste

For the Sauce

• 1 cup tomato sauce
• 1 tbsp olive oil
• 1/2 cup shredded cheese (optional)
• 1/4 cup chopped parsley

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). Mix flour, salt, cold water, and olive oil to form a dough. Knead for 5 minutes, then cover and rest for 15 minutes.
2. 2 Cut the chicken into small, bite-sized pieces. In a pan, sauté onion and garlic until soft. Add chicken, cumin, paprika, oregano, salt, and pepper. Cook until chicken is fully cooked.
3. 3 Mix cooked chicken with mayonnaise and sour cream. Set aside.
4. 4 Roll dough into 8 small circles (about 6 inches each). Place 1-2 tbsp of chicken mixture in the center of each circle, fold the dough over, and seal the edges with water.
5. 5 Place empanadas on a baking sheet lined with parchment paper, lightly spray with oil, and bake for 20-25 minutes until golden brown.
6. 6 While empanadas bake, heat tomato sauce with olive oil in a pan. Stir in shredded cheese (if using) and chopped parsley. Keep warm.
7. 7 Serve warm empanadas with the tomato cheese sauce.
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🔧Equipment

• Mixing bowls
• Cutting board
• Knife
• Rolling pin
• Baking sheet
• Oven
• Cooking spray

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 70🧂Sodium: 750🌾Total Carbs: 40🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 25

📝Notes

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This chicken empanadas recipe is a total lifesaver for any family gathering—simple enough to prep ahead but packed with flavor that just keeps everyone coming back for more. Whether you’re hosting a casual dinner or a bigger spread, these handheld bites are foolproof, customizable, and always a hit, especially when served with a fresh side salad or a cool dipping sauce. Plus, they’re easy to scale up or down, so you can feed a crowd or just enjoy a cozy meal with your loved ones without the stress.

❓ Frequently Asked Questions About Chicken Empanadas

1. What are the key ingredients I need to make homemade chicken empanadas, and where can I find substitutes if I don’t have them?

To make classic chicken empanadas, you’ll need: – Chicken breast or thigh, diced and seasoned with salt, pepper, garlic powder, paprika, and cumin. – Flour or all-purpose flour for the dough (or use store-bought puff pastry for easier prep). – Eggs (for egg wash or as a binder in the dough). – Butter or oil (for frying or baking). – Onion and bell peppers, finely chopped for the filling. – Tomato sauce or salsa verde (for dipping). – Optional extras: olives, corn, or a sprinkle of cheese.

If you’re missing ingredients like cumin or paprika, substitute with dried oregano or a pinch of turmeric for color. For a gluten-free version, use almond flour or gluten-free pastry dough.

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2. How do I ensure my chicken filling is tender and flavorful without making it dry?

For juicy, flavorful chicken: – Marinate the chicken for at least 30 minutes (or overnight) in a mix of olive oil, lemon juice, garlic, salt, and spices like thyme or oregano. – Cook the chicken first by sautéing it in a little oil until fully done (165°F/74°C internal temp), then let it cool before mixing with other ingredients. – Add moisture by including diced onions, bell peppers, or a splash of broth in the filling. – Avoid overcooking—fold the chicken into the filling gently to retain juices.

For extra richness, stir in a little cream or yogurt before shaping.

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3. Can I use store-bought puff pastry instead of making my own dough, and what’s the best way to handle it?

Yes! Store-bought puff pastry is a great shortcut. Here’s how to use it: – Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. – Cut the pastry into small squares or triangles (about 6×6 inches for empanada size). – Fill generously with chicken mixture, leaving a small gap (so they puff up). – Brush edges with egg wash (mix 1 egg + 1 tbsp water) and fold into half-moons or triangles. – Crimp the edges with a fork or your fingers for a sealed look. – Bake for 20–25 minutes until golden and crispy. Let cool slightly before serving.

For extra crispiness, brush with melted butter after baking.

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4. What’s the best way to assemble the empanadas so they hold together without falling apart?

Proper assembly is key to a sturdy empanada: – Use a light hand when folding—don’t press too hard, or the filling may leak. – Fill to the right amount: A ¼-cup filling per empanada is ideal; too much causes bulging. – Seal edges well: Press the edges firmly with your fingers or a fork to create a slight ridge. – For extra security, brush the edges with beaten egg or a mix of egg + water before folding. – Avoid overcrowding—leave space for expansion when baking.

If using puff pastry, make sure the filling doesn’t exceed the pastry’s capacity.

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5. How do I store leftover chicken empanadas, and can I reheat them without losing their texture?

Storage: – Cool completely before storing in an airtight container in the fridge for up to 3 days. – Freeze for longer storage: Place empanadas on a tray first to prevent sticking, then transfer to a freezer bag. They’ll last 2–3 months.

Reheating: – For crispy texture: Bake at 375°F (190°C) for 10–12 minutes until golden. – For softer texture: Microwave in 30-second bursts, adding a splash of water to steam. – Avoid reheating in oil—this can make them soggy. Instead, use the oven or air fryer for a crispy finish.

For best results, reheat within 24 hours of freezing to avoid dryness.