Chicken empanadas are a beloved Latin American pastry that combines flaky, golden dough with a savory filling of tender shredded chicken, spices, and aromatics. These hand-held pockets of deliciousness are perfect for lunch, dinner, or as an impressive appetizer for entertaining. What makes this recipe truly special is the combination of a buttery, crisp exterior and a flavorful, well-seasoned chicken filling that will have everyone asking for seconds.
Making empanadas at home is easier than you might think, especially when you follow this detailed guide. The key to success lies in three main components: creating a tender, flaky pastry dough, preparing a perfectly seasoned chicken filling, and mastering the technique of folding and sealing each pastry pocket. Whether you’re a seasoned home baker or new to Latin American cuisine, this recipe will guide you through every step.
The beauty of homemade empanadas is that you can customize them to your preferences. Some people prefer their filling with pickled red onions for a tangy kick, while others love adding chickpeas for extra protein and texture. You can bake these empanadas for a lighter option or fry them for that irresistible crispy exterior. Either way, they freeze beautifully, making them an excellent make-ahead option for busy weeknights.
These empanadas pair wonderfully with a variety of sides and sauces. Serve them alongside fresh salsa, guacamole, or a cooling lime crema. For inspiration on complementary flavors, check out this guide to baked empanadas from Bon Appétit or this comprehensive empanada tutorial from Serious Eats. The combination of warm spices, tender chicken, and flaky pastry creates a memorable dish that’s sure to impress family and friends.
I’ve tested this recipe multiple times to ensure the dough is perfectly tender and the filling is bursting with flavor. The addition of cumin, garlic, and a touch of saffron gives these empanadas an authentic Latin American taste. Whether you’re preparing these for a special occasion or a casual family dinner, this recipe will deliver professional-quality results that taste like they came from a traditional bakery.
For more insights into Latin American cooking techniques, explore this New York Times empanada recipe. The combination of traditional methods with modern convenience makes this recipe accessible for cooks of all skill levels. Let’s dive into creating these delicious chicken empanadas that will become a regular fixture in your meal rotation!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons cold unsalted butter, cubed
- 4 tablespoons vegetable shortening, cubed
- 5-7 tablespoons ice water
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ¼ teaspoon saffron threads, optional
- ½ cup diced bell peppers (red or green)
- ½ cup diced tomatoes
- ¼ cup sliced green olives
- 2 tablespoons raisins
- 2 tablespoons chicken broth
- 1 tablespoon fresh cilantro, chopped
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
- Make the empanada dough by combining flour, salt, and sugar in a large mixing bowl. Whisk together until evenly distributed.
- Add the cold butter and vegetable shortening to the flour mixture. Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible.
- Add ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overwork the dough, as this will make it tough. You should have a shaggy dough that holds together when pressed.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling.
- Place the chicken breasts in a pot and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 12-15 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the pot and let it cool slightly on a cutting board. Once cooled, shred the chicken using two forks or your hands, pulling it into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened and fragrant.
- Add the minced garlic to the skillet and cook for another minute until fragrant, stirring constantly to prevent burning.
- Stir in the cumin, smoked paprika, oregano, cayenne pepper, and saffron threads (if using). Toast the spices for about 30 seconds to release their flavors.
- Add the diced bell peppers to the skillet and cook for 2-3 minutes until slightly softened.
- Stir in the diced tomatoes, green olives, raisins, and chicken broth. Cook for 2-3 minutes until the liquid is mostly absorbed.
- Add the shredded chicken to the skillet and mix until everything is evenly combined. Season with salt and pepper to taste. Remove from heat and stir in the fresh cilantro. Let the filling cool completely before assembling the empanadas.
- Preheat your oven to 400°F. 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 make it easier to roll.
- On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Using a 4-inch round cutter or glass, cut out circles from the dough. You should get approximately 24 circles.
- Place about 2 tablespoons of the cooled chicken filling on one half of each dough circle, leaving a ½-inch border around the edge.
- Fold each circle in half over the filling to create a half-moon shape. Press the edges firmly together to seal.
- Using a fork, crimp the edges of each empanada in a decorative pattern, pressing down firmly to ensure the seal is tight and the filling won’t leak during cooking.
- Arrange the empanadas on the prepared baking sheets, leaving about 1 inch of space between each one.
- Prepare the egg wash by whisking together the beaten egg and 1 tablespoon of water in a small bowl.
- Brush each empanada generously with the egg wash, which will give them a beautiful golden-brown color.
- Bake in the preheated oven for 25-35 minutes until the empanadas are golden brown and crispy. The exact time depends on your oven, so start checking around the 25-minute mark.
- Remove the empanadas from the oven and let them cool on the baking sheet for 5 minutes before serving. This allows the pastry to set and makes them easier to handle.
- Serve the empanadas warm with your favorite dipping sauces such as salsa, guacamole, or a lime crema.
Pro Tips
- These empanadas can be made ahead of time and frozen either before or after baking. If freezing unbaked, place them on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 5-10 minutes to the cooking time. If freezing baked empanadas, reheat in a 350°F oven for 10-15 minutes until warmed through.
- For a lighter version, you can bake these empanadas instead of frying, as this recipe instructs. They’ll still be delicious and have a crispy exterior thanks to the butter in the dough and the egg wash.
- If you don’t have saffron, don’t worry. While it adds a subtle earthy flavor and beautiful color to the filling, the empanadas will still taste wonderful without it. You can substitute with a pinch of turmeric if desired.
- The key to flaky empanada dough is keeping all ingredients cold and not overworking the dough. Work quickly when combining ingredients, and if your kitchen is warm, chill your bowl and tools before making the dough.
- Feel free to customize the filling with your favorite ingredients. Some people add diced potatoes for extra heartiness, while others include hard-boiled eggs or cheese. Corn, jalapeños, and cilantro are also popular additions.
- When folding the empanadas, make sure the edges are completely sealed. Any gaps could allow the filling to leak out during cooking.
- For a spicier version, increase the cayenne pepper or add fresh diced jalapeños to the filling.
- These empanadas pair beautifully with rice and beans, a fresh green salad, or a simple tomato-based salsa.
- Store leftover cooked empanadas in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for about 10 minutes.
- This recipe makes approximately 24 empanada halves if you fold them as directed, or 12 whole empanadas if you prefer larger portions. Adjust quantities accordingly for your gathering size.