Chicken Empanadas (Golden, Flaky Pastries) Recipe

If there’s one Latin American snack I’ll never tire of, it’s Chicken Empanadas (Golden, Flaky Pastries). Each bite is a celebration of tender, savory chicken wrapped in a golden, buttery crust, with pops of smoky spices and just the right amount of cheese. These pocket-sized pastries are hearty enough for a main course, yet portable for picnics and snacking — a true favorite in my kitchen and an absolute must for anyone who craves comfort and vibrant flavor in every bite.

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Ingredients You’ll Need

The magic of Chicken Empanadas (Golden, Flaky Pastries) starts with everyday staples, yet each one plays a starring role in creating their signature flavor, texture, and beautiful color. Let’s take a quick tour through what you’ll need and how to maximize every ingredient for empanada perfection.

• Cooked shredded chicken: Leftovers or rotisserie chicken keep things tender and quick — just shred into bite-size bits.
• Finely chopped onion: This brings subtle sweetness and depth to the filling.
• Bell pepper (any color): Adds a gentle crunch and bright pop of color; red or yellow work beautifully.
• Minced garlic: Injects irresistible aroma and a little punch.
• Ground cumin: Signature earthy spice that defines classic empanada flavor.
• Smoked paprika: Infuses a warm, gently smoky note that’s hard to resist.
• Chili powder (optional): For those who like a subtle heat — totally customizable to your spice preference.
• Salt and black pepper: Essential for seasoning the whole filling just right.
• Tomato sauce or paste: Binds the filling together and adds a savory depth.
• Olive oil: For sautéing and infusing the vegetables with richness.
• Fresh cilantro (optional): Sprinkled at the end for a fresh, herby lift.
• Shredded cheese (optional, e.g. cheddar or Monterey Jack): Melt-in-your-mouth gooeyness — feel free to omit for a dairy-free version.
• All-purpose flour: The base of that crave-worthy flaky dough.
• Salt (for dough): Don’t skip it; a tiny bit sharpens the entire flavor of the crust.
• Unsalted butter (cold and cubed): This is what creates those beautiful, golden, flaky layers.
• Large egg: Binds the dough and brings everything together.
• Cold water: Keeps the dough tender — add just enough for a smooth, workable texture.
• White vinegar (optional): A secret to super-flaky pastry; just a splash makes all the difference.
• Egg wash (1 egg + water or milk): The finishing touch for that sun-kissed shine on every golden, flaky empanada.

How to Make Chicken Empanadas (Golden, Flaky Pastries)

Step 1: Prepare the Empanada Dough

Start by whisking together the flour and salt in a large mixing bowl. Using a pastry cutter or your fingertips, quickly cut in the cold, cubed butter until the mixture looks like coarse breadcrumbs. Don’t overwork — you want little bits of butter for optimal flakiness. In a separate bowl, mix the egg, cold water, and vinegar, then stir this into your dry ingredients just until a dough forms. Gently knead a few times on a floured surface, shape it into a disk, wrap in plastic, and chill for at least 30 minutes. This rest is key for easy rolling and that signature flaky crust in every Chicken Empanadas (Golden, Flaky Pastries) bite.

Step 2: Cook the Savory Chicken Filling

In a skillet, heat olive oil over medium heat. Sauté onion, bell pepper, and garlic for about 3 to 4 minutes until everything is soft and fragrant. Stir in the shredded chicken, cumin, smoked paprika, chili powder (if you want a kick), tomato sauce or paste, and a good pinch of salt and pepper. Cook, stirring occasionally, just until heated through — about 3 to 5 more minutes. Off the heat, add chopped cilantro and cheese, letting the residual warmth melt everything together. Set aside and let the filling cool completely (otherwise, you’ll risk soggy dough later!).

Step 3: Roll and Cut the Dough

Once the dough has chilled, transfer it to a lightly floured work surface. Roll it out to about 1/8-inch thickness for that ideal balance of sturdiness and delicacy. Use a round cutter (about 4 to 6 inches in diameter, whatever size you love) to cut out circles — gather scraps and re-roll if needed. If the dough gets too soft, pop it back in the fridge for a few minutes. Each of these disks is a blank canvas for flavorful Chicken Empanadas (Golden, Flaky Pastries) fillings.

Step 4: Assemble the Empanadas

Place a generous spoonful (about 1 to 2 tablespoons) of filling in the center of each dough circle, leaving a tidy border all around. Use your fingertip or a pastry brush to moisten the edges with a little water. Fold the dough over to form a half-moon, gently pressing out any air before sealing. Pinch the edges firmly, then crimp with a fork or use an empanada press for a professional look. Be careful not to overfill, or your gorgeous pastries might burst as they bake!

Step 5: Bake Until Golden and Flaky

Arrange your assembled empanadas on a parchment-lined baking sheet, spaced slightly apart. Brush each one with a generous coat of egg wash for a burnished, golden finish. Slide the tray into a preheated 375°F (190°C) oven and bake for 20 to 25 minutes, or until the pastries are puffed, crispy, and deeply golden. Let them cool for just a few minutes — if you can wait that long — and enjoy warm with your favorite dips.

How to Serve Chicken Empanadas (Golden, Flaky Pastries)

Garnishes

Garnishes are your chance to make these Chicken Empanadas (Golden, Flaky Pastries) even more inviting. Fresh chopped cilantro adds color and herbal brightness, while a scattering of finely sliced green onions or a dollop of sour cream offers cool contrast. A little sprinkle of smoked paprika or chili powder looks pretty on the plate and awakens the flavors even more. Offer lime wedges for guests to squeeze over, adding tangy zest to every bite.

Side Dishes

Empanadas are fabulously adaptable, pairing well with a crisp green salad tossed with a citrusy vinaigrette or a tangy slaw to cut through the richness. You can serve them with pico de gallo, salsa verde, creamy guacamole, or a peppery chimichurri for dipping. For a more filling meal, try rice and black beans, or roasted sweet potatoes as a vibrant, satisfying accompaniment.

Creative Ways to Present

If you’re serving these at a party or potluck, arrange Chicken Empanadas (Golden, Flaky Pastries) in a rustic basket lined with a clean kitchen towel to keep them warm. For a dramatic flair, stack them on a wooden board surrounded by little bowls of sauces and garnishes. You can even make mini versions for bite-sized appetizers — they disappear in minutes. Serve with small flags for a festive touch or lay out a build-your-own sauce station so everyone can customize their own plate.

Make Ahead and Storage

Storing Leftovers

If you have leftover empanadas (a rare occurrence in my house!), allow them to cool completely before popping into an airtight container. They keep well in the fridge for up to 3 days without losing their delightful crispness, especially if you warm them up before serving again.

Freezing

You can freeze uncooked or baked Chicken Empanadas (Golden, Flaky Pastries) with excellent results. Place them in a single layer on a tray to freeze solid, then transfer to a zip-top bag or container. Unbaked empanadas go straight from the freezer to the oven (just add a few extra minutes to the baking time). Baked empanadas reheat beautifully too, so it’s worth making a double batch for future cravings.

Reheating

To bring that fresh-from-the-oven magic back, reheat leftover empanadas in a hot oven (about 350°F) for 7 to 10 minutes. This revives the golden, flaky pastry and ensures the filling is hot throughout. For a speedy snack, a toaster oven or air fryer gives fantastically crispy results; microwaving works in a pinch, though the crust can get a bit soft.

FAQs

Can I make Chicken Empanadas (Golden, Flaky Pastries) ahead of time?

Absolutely! You can prepare both the dough and filling a day or even two in advance. Store the dough tightly wrapped in the fridge, and keep the cooled filling separate. When you’re ready to bake, simply assemble and proceed as usual.

What’s the secret to a flaky empanada crust?

Cold butter, minimal handling, and a brief chill make all the difference. Try not to overwork the dough; those tiny pieces of butter will puff and melt as they bake, creating the irresistibly flaky layers that define this classic.

Can I fry instead of bake these empanadas?

Yes, you can! Frying empanadas at 350°F for 2 to 4 minutes per side gives you a wonderfully crisp, golden exterior. Make sure to avoid overcrowding the pan and drain them on paper towels before serving.

Are Chicken Empanadas (Golden, Flaky Pastries) freezer-friendly?

They’re perfect for freezing! Freeze them unbaked for the best, freshest texture, then bake straight from frozen. Already-baked empanadas also freeze well — quickly reheat in the oven or air fryer.

What fillings can I use instead of chicken?

Let your creativity shine! These empanadas are delicious with turkey, ground beef, sautéed vegetables, black beans, or even cheese and spinach. Just be sure your filling isn’t too wet, or it may make the dough soggy.

Final Thoughts

I truly hope these Chicken Empanadas (Golden, Flaky Pastries) bring as much joy to your table as they have to mine. Each one is like a little golden gift, filled with warmth and flavor—perfect for sharing, celebrating, or simply treating yourself. Gather your ingredients, have fun with the process, and savor every flaky, savory bite!

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