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Chicken Empanadas Recipe featuring crispy, golden-brown pastries filled with seasoned chicken, topped with fresh diced tomatoes and a creamy sauce. Served on a rustic wooden platter with avocado, dipping sauce, and a side salad for a flavorful homemade dish.

Delicious Chicken Empanadas Recipe in 7 Easy Steps!

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Delicious homemade chicken empanadas feature a crispy, golden pastry wrapped around perfectly seasoned shredded chicken - a crowd-pleasing appetizer or main dish.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 appetizer
Course: Main Dish
Cuisine: Mexican
Calories: 275
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter cubed
  • 2 large eggs 1 for dough, 1 for egg wash
  • ⅓ cup cold water
  • 1 tablespoon white vinegar
For the Filling
  • 2 pounds boneless skinless chicken breasts
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 red bell pepper diced
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon oregano
  • Salt and black pepper to taste
  • ½ cup chicken broth
  • 2 tablespoons tomato paste
  • ¼ cup fresh cilantro chopped

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Rolling pin
  • 4-inch round cutter or small plate (for cutting circles)
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Pastry brush (for egg wash)
  • Fork (for sealing edges)
  • Sharp knife and cutting board

Method
 

Make the Dough
  1. Mix flour and salt in a large bowl
  2. Cut in cold butter until mixture resembles coarse crumbs
  3. Whisk one egg with water and vinegar
  4. Gradually mix wet ingredients into flour mixture
  5. Knead gently until dough forms
  6. Wrap and refrigerate for 1 hour
Prepare the Filling
  1. Cook and shred chicken
  2. Sauté onions in oil until translucent
  3. Add garlic, pepper, and spices
  4. Mix in chicken, broth, and tomato paste
  5. Simmer 10 minutes
  6. Stir in cilantro and cool completely
Assemble and Bake
  1. Preheat oven to 375°F (190°C)
  2. Roll dough ⅛ inch thick
  3. Cut 4-inch circles
  4. Add 2-3 tablespoons filling
  5. Seal edges with fork
  6. Brush with beaten egg
  7. Bake 25-30 minutes until golden

Nutrition

Calories: 275kcalCarbohydrates: 24gProtein: 15gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 380mgPotassium: 210mgSugar: 1g

Notes

  • Keep dough cold for flakiest crust
  • Don't overfill empanadas
  • Cool filling completely before assembling
  • Create small steam vents on top
  • Let rest 5-10 minutes before serving

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