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Chicken Empanadas (Golden, Flaky Pastries) Recipe

Chicken Empanadas (Golden, Flaky Pastries) Recipe
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4.7 from 18 reviews

Learn how to make delicious and golden chicken empanadas, filled with a flavorful mixture of shredded chicken, bell peppers, and spices, wrapped in a flaky pastry crust. These savory hand pies are perfect for snacks, appetizers, or a satisfying main course.

Ingredients

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For the filling:

  • 2 cups cooked shredded chicken
  • 1/2 cup finely chopped onion
  • 1/2 cup bell pepper (any color), finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (optional)
  • Salt and black pepper to taste
  • 1/3 cup tomato sauce or paste
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/2 cup shredded cheese (optional, e.g. cheddar or monterey jack)

For the dough:

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg
  • About 1/3 cup cold water (add more if needed)
  • 1 tablespoon white vinegar (optional, for extra flakiness)

Instructions

  1. To prepare the dough: Whisk flour and salt in a bowl; cut in cold butter until mixture resembles coarse crumbs. In a separate bowl, whisk egg, water, and vinegar, then stir into flour until dough forms. Knead gently, shape into a disk, wrap, and refrigerate for at least 30 minutes.
  2. For the filling: Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic until softened (about 3–4 minutes). Stir in shredded chicken, cumin, smoked paprika, chili powder (if using), tomato sauce or paste, salt, and pepper. Cook until heated through for 3–5 minutes. Remove from heat and stir in cilantro and cheese (if using); allow the mixture to cool completely.
  3. Preheat oven to 375°F (190°C): On a floured surface, roll chilled dough to about 1/8 inch thickness. Cut into 4–6-inch circles. Spoon about 1–2 tablespoons of filling onto each circle, leaving a border. Moisten the edges with a dab of water. Fold the dough over to form a half-moon, press edges firmly, and crimp with a fork or empanada press to seal.
  4. Place empanadas on a parchment-lined baking sheet: Brush each with egg wash for a golden finish. Bake for 20–25 minutes or until golden and crispy. Allow to cool for a few minutes before serving warm with salsa, guacamole, sour cream, or chimichurri.

Notes

  • Allow the filling to cool fully before assembling to prevent soggy dough.
  • Avoid overfilling to prevent bursting while baking or frying.
  • The dough may be prepared up to 2 days in advance and kept chilled. Uncooked empanadas freeze well and can be baked directly from frozen—add a few extra minutes to baking time.
  • Optionally, fry at 350°F (175°C) for 2–4 minutes per side for an extra-crispy exterior.
  • Variations include using different proteins, additions like corn, olives, raisins, or cheese, and dough substitutions like gluten-free flour or puff pastry.

Nutrition

Find it online: https://easy-tapas-recipes.com/chicken-empanadas-golden-flaky-pastries-recipe-2/