This delicious Chicken Empanadas recipe comes together in about 30 minutes and is perfect for a quick and easy weeknight meal that your family will love! You can switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends!
Ingredient Breakdown for Chicken Empanadas
- 2 ½ cups All-Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 stick Cold Unsalted Butter, cut into small cubes
- 1 egg, beaten (for egg wash)
- ½ cup Cold Water (add more as needed)
- 1 tablespoon Vinegar (optional)
- 2 cups Cooked Chicken, Shredded
- 1 tablespoon Olive Oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Red Bell Pepper, finely chopped
- ½ teaspoon Cumin Powder
- ½ teaspoon Paprika
- ¼ teaspoon Ground Cinnamon (optional)
- Salt and Pepper to taste
- 1 cup Frozen Peas (optional)
- Cilantro or Parsley for garnish (optional)
- Lime Juice (optional)
How to Make Chicken Empanadas
1. Mix Dry Ingredients:
In a large bowl, combine the flour, salt, and sugar. Stir until evenly mixed, about a minute.
2. Add the Butter:
Toss in the cold, cubed butter. Using your fingers or a pastry cutter, rub the butter into the flour until it forms a crumbly texture with pea-sized bits of butter, approximately 2-3 minutes.
3. Add Wet Ingredients:
Slowly add the cold water (and vinegar if you’re using it) to the dough mixture a tablespoon at a time, stirring occasionally until the dough starts to come together. You might need to adjust the amount of water slightly to achieve a firm but not sticky dough, be patient, it will come together!
4. Knead the Dough:
Once your dough has formed, turn it out onto a floured surface and gently knead it for 1-2 minutes until smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes to chill.
5. Cook the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, and bell peppers. Sauté for about 5-7 minutes until softened and aromatic, those smells will make your kitchen lovely!
6. Season the Filling:
Add in the shredded chicken and season with cumin, paprika, cinnamon, and a couple pinches of salt and pepper. Stir to combine and cook until fragrant, around 2-3 minutes. Toss in the peas now if using, and give it another minute to mix.
7. Bind the Filling:
Remove the skillet from heat and stir in the beaten egg, cilantro, or parsley if using. This helps hold the filling together when you bake the empanadas. Taste and adjust the seasoning if needed. Oh, and don’t forget that squeeze of lime juice for zest!
8. Roll Out the Dough:
Once the dough has chilled, roll it out on a lightly floured surface until it’s about 1/8-inch thick. Cut out circles approximately 4-5 inches in diameter with a round cutter or a bowl.
9. Fill the Empanadas:
Place a generous spoonful of the chicken filling in the center of each dough circle, but be careful not to overfill them. No one wants a messy kitchen!
10. Seal the Empanadas:
Fold the dough over the filling and press together to create a half-moon shape. Pinch the edges firmly, and then crimp them with a fork, this seals them tight.
11. Prepare for Baking:
Preheat your oven to 375°F (190°C). If you’re baking, place the empanadas on a parchment-lined baking sheet. Brush each empanada with the beaten egg wash.
12. Bake:
Place them in the oven and bake for 25-30 minutes, or until they turn golden brown and crispy.
13. For Frying (optional):
If you prefer fried empanadas, heat oil in a deep pan to about 350°F (175°C). Fry them in batches, turning occasionally, until golden and crispy, about 4-5 minutes per side. Drain on paper towels.
14. Cool and Serve:
Let the empanadas cool for a few minutes before serving. They are best enjoyed warm with your favorite dipping sauces, like salsa, garlic sauce, or even a tangy yogurt-based sauce.
If you loved this Chicken Empanadas recipe, be sure to check out my Creamy Chicken Mac and Cheese, or my Honey Glazed Chicken!
Why This Recipe Works
Quick & Easy
This recipe is perfect for those busy weeknights when you want something satisfying and delicious in less than 30 minutes. Seriously, it’s almost magical how quickly these little pockets come together!
Customizable
You can literally use whatever ingredients you have. Leftover rotisserie chicken? Perfect! Extra veggies sitting in your fridge? Toss them in! This flexibly makes it a great recipe to keep in your back pocket.
Comfort Food
Who doesn’t love comforting, warm, and flaky empanadas filled with delicious flavors? They’re like a warm hug on a plate! Plus, they’re great for gatherings and parties, just watch them disappear!
Kid-Friendly
Your family will love getting hands-on in making these. Kids can help roll the dough or fill them up, and they’ll be excited to eat their creations! An interactive meal that’s fun, what’s not to love?
Meal Prep Friendly
You can make these ahead of time and freeze them! Just assemble the empanadas, pop them in the freezer, and cook them down the line whenever those hunger pangs hit. They hold up beautifully!
Serving & Storage Tips
Serving Suggestions
These Chicken Empanadas are marvelous on their own, but they pair wonderfully with a fresh, zesty salad, some creamy avocado, or even a bowl of awesome salsa. You could even make a fun taco bar out of them!
How Long Empanadas Keep
These empanadas last in the refrigerator for up to 3 days. But I’m not gonna lie; they rarely last that long in my house!
Best Reheating Method
To reheat, pop them back in the oven at 350°F (175°C) for about 10-15 minutes to keep them crispy. If you use the microwave, they might get soggy, so a little oven love is the way to go.
Freezer Friendly
Yes, these empanadas are freezer friendly! Once you’ve shaped them, lay them out on a baking sheet until frozen, then transfer them to a freezer bag. Just bake them straight from frozen, no need to defrost, adding a few extra minutes of cook time.
Okay, that’s it! So, go ahead make these incredible Chicken Empanadas. Trust me, your family will be begging for seconds. Happy cooking! And for more recipes, follow us on Pinterest
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Easy Chicken Empanadas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A delicious Chicken Empanadas recipe that comes together in about 30 minutes, perfect for a quick weeknight meal that your family will love!
Ingredients
- 2 ½ cups All-Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 stick Cold Unsalted Butter, cut into small cubes
- 1 egg, beaten (for egg wash)
- ½ cup Cold Water (add more as needed)
- 1 tablespoon Vinegar (optional)
- 2 cups Cooked Chicken, Shredded
- 1 tablespoon Olive Oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Red Bell Pepper, finely chopped
- ½ teaspoon Cumin Powder
- ½ teaspoon Paprika
- ¼ teaspoon Ground Cinnamon (optional)
- Salt and Pepper to taste
- 1 cup Frozen Peas (optional)
- Cilantro or Parsley for garnish (optional)
- Lime Juice (optional)
Instructions
- In a large bowl, combine the flour, salt, and sugar. Stir until evenly mixed, about a minute.
- Toss in the cold, cubed butter. Rub the butter into the flour until it forms a crumbly texture with pea-sized bits of butter, approximately 2-3 minutes.
- Slowly add the cold water (and vinegar if using) to the dough mixture a tablespoon at a time, stirring until the dough starts to come together.
- Once your dough has formed, turn it out onto a floured surface and gently knead it for 1-2 minutes until smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, and bell peppers. Sauté for about 5-7 minutes until softened.
- Add in the shredded chicken and season with cumin, paprika, cinnamon, and salt and pepper. Stir to combine and cook until fragrant for around 2-3 minutes. Add peas now if using, and mix for another minute.
- Remove the skillet from heat and stir in the beaten egg and cilantro or parsley. Adjust seasoning if needed and add lime juice for zest.
- Once the dough has chilled, roll it out on a floured surface until it’s about 1/8-inch thick. Cut out circles approximately 4-5 inches in diameter.
- Place a spoonful of the chicken filling in the center of each dough circle. Fold the dough over the filling and pinch the edges firmly.
- Preheat your oven to 375°F (190°C). Place the empanadas on a parchment-lined baking sheet and brush each with the egg wash.
- Bake for 25-30 minutes, or until golden brown and crispy.
- For frying, heat oil in a deep pan to about 350°F (175°C). Fry until golden and crispy, about 4-5 minutes per side.
- Let the empanadas cool for a few minutes before serving.
Notes
Customize the filling based on leftovers or what you have on hand. Serve with salsa or avocado for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Latin-American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg