There’s something absolutely magical about a homemade chicken empanada – that perfectly golden, flaky pastry encasing a savory filling of tender chicken and aromatic spices. These little pockets of deliciousness are perfect for entertaining, meal prep, or simply satisfying a craving for something special. What I love most about this recipe is how approachable it truly is. You don’t need any fancy equipment or professional pastry skills to create restaurant-quality empanadas right in your own kitchen.
This recipe walks you through making both the dough and filling from scratch, but I’ve also included shortcuts if you’re short on time. The beauty of empanadas is their versatility – they’re equally at home as an elegant appetizer for a dinner party, a casual lunch option, or even a late-night snack. I’ve been making these for years, and they never fail to impress family and friends. The combination of seasoned chicken, sautéed onions, and a hint of cumin creates a filling that’s both comforting and sophisticated.
What makes this version special is the balance of flavors and the technique for achieving that coveted crispy exterior. We’re using a simple dough that comes together in minutes, and the filling can be prepared while your dough rests. The result is empanadas that are golden-brown, flaky, and absolutely irresistible. Whether you’re serving these warm from the oven or at room temperature, they’re guaranteed to be a hit. I recommend making a batch and freezing extras – they reheat beautifully and make for an impressive last-minute appetizer.
If you enjoy this recipe, you might also love our Quick Tasty Bacon Carbonara Recipe for another crowd-pleasing dish, or try our Best Pickled Red Onion Recipe as a tangy topping. For more Latin-inspired flavors, check out our Best Chickpea Salad Recipe. These empanadas are also wonderful paired with fresh sides and authentic sauces – Bon Appétit’s chimichurri sauce would be a perfect accompaniment, or check out Serious Eats’ empanada variations for more inspiration.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon sugar
- 6 tablespoons cold unsalted butter, cubed
- 4 tablespoons vegetable shortening, cubed
- 6-7 tablespoons ice water
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ cup diced roasted red peppers
- ½ cup green olives, pitted and chopped
- ¼ cup fresh cilantro, chopped
- Salt and freshly ground black pepper to taste
- 1 large egg, beaten (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
- Make the dough by combining flour, salt, and sugar in a large mixing bowl. Whisk together until evenly distributed.
- Add the cold cubed butter and vegetable shortening to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the fats into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces remaining.
- Add ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. You may not need all the water – add just enough so the dough forms without being wet or sticky.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling.
- Place chicken breasts in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the chicken is fully cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the pot and let it cool slightly, then shred it finely with two forks or your hands. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
- Add minced garlic to the skillet and cook for another minute, stirring constantly, until fragrant.
- Stir in the ground cumin, paprika, and cayenne pepper, cooking for 30 seconds to toast the spices.
- Add the shredded chicken back to the skillet along with the roasted red peppers and chopped olives. Stir well to combine.
- Remove from heat and fold in the fresh cilantro. Season with salt and freshly ground black pepper to taste. Let the filling cool to room temperature.
- Preheat your oven to 400°F and line two baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.
- On a lightly floured surface, roll out the dough to approximately ⅛-inch thickness.
- Using a 4-inch round cutter or glass, cut out circles from the dough. Gather scraps and gently re-roll to cut additional circles.
- Place a heaping tablespoon of filling onto one half of each dough circle, leaving about a ½-inch border around the edge.
- Whisk together the egg and water to create the egg wash.
- Brush the edges of each dough circle with egg wash, then fold the dough in half over the filling to create a half-moon shape.
- Using a fork, press the edges firmly to seal each empanada, creating a decorative crimped edge.
- Place sealed empanadas on the prepared baking sheets, spacing them about 2 inches apart.
- Brush the top of each empanada with egg wash for a beautiful golden finish.
- Bake for 20-25 minutes until the empanadas are golden brown and the dough is cooked through.
- Remove from the oven and let cool for 5 minutes on the baking sheet before serving warm or at room temperature.
Pro Tips
Filling Variations: Feel free to customize the filling based on your preferences. Try adding diced potatoes, corn, or jalapeños for different flavor profiles. You can also substitute the chicken with ground beef or turkey for variety.
Dough Shortcuts: If you’re short on time, use store-bought empanada wrappers or phyllo dough. This cuts your prep time significantly while still delivering delicious results.
Baking vs. Frying: This recipe uses the healthier baking method, but traditional empanadas are often fried. For fried versions, heat oil to 350°F and carefully fry empanadas until golden brown on both sides, about 2-3 minutes total.
Serving Suggestions: Serve your empanadas with chimichurri sauce, salsa verde, or a simple garlic aioli. They pair wonderfully with black beans and rice, or alongside a fresh green salad.
Storage Tips: Store leftover baked empanadas in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness. Avoid microwaving as it makes the pastry soggy.
Pastry Perfection: The key to flaky empanada dough is keeping all ingredients cold and avoiding overworking the dough. Don’t skip the chilling step – it makes a significant difference in texture and helps prevent shrinkage.
Egg Wash Alternative: If you don’t have eggs or prefer a vegan option, brush empanadas with a little plant-based milk or water mixed with a teaspoon of cornstarch for a nice shine.
Cooking Temperature: An oven thermometer ensures your oven is at the correct temperature, which is crucial for even browning. Too cool and they’ll be pale; too hot and they’ll brown before cooking through.