Empanadas are a timeless dish cherished in many cultures for their perfect balance of crispy, flaky pastry and savory fillings. Originating from Spain and widely embraced across Latin America, empanadas offer endless variations depending on the region and ingredients available. This recipe highlights a delicious chicken filling that makes these empanadas both comforting and lighter than traditional versions with pork or beef. Whether you’re preparing them for a family dinner, a party appetizer, or meal prep for the week, these chicken empanadas deliver bold flavors and satisfying textures that will delight your taste buds and impress your guests. Plus, they are straightforward to make, even if you’re new to baking or making pastries. In this article, you will find a comprehensive guide to making these chicken empanadas from scratch with helpful tips to master the technique, ingredient substitutions, and creative serving suggestions. Get ready to embark on a cooking adventure that will fill your kitchen with irresistible aromas and your table with scrumptious pockets of goodness.

Ingredients and Preparation

To make about 12-14 medium-sized empanadas, gather the following ingredients:

For the Dough:

3 cups all-purpose flour, plus extra for dusting
1 teaspoon salt
½ cup unsalted butter, cold and cubed
1 large egg
¾ cup cold water
1 tablespoon white vinegar

For the Chicken Filling:

2 tablespoons olive oil
½ cup finely chopped onion
1 red bell pepper, finely diced
1 yellow or orange bell pepper, finely diced
4 cloves garlic, minced
2 cups cooked chicken, shredded (rotisserie or poached chicken works well)
1 teaspoon ground cumin
1 teaspoon smoked paprika (optional for a subtle smoky flavor)
½ teaspoon dried oregano
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice

For Assembly:

1 egg, beaten (for egg wash)

Step-by-Step Instructions

Prepare the Dough: In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. In a separate small bowl, whisk the egg, cold water, and vinegar together. Gradually pour the liquid into the flour mixture, stirring gently with a fork or your hand until the dough starts to come together. Turn the dough onto a lightly floured surface and knead very lightly just until it forms a cohesive ball. Do not overwork the dough. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to relax and chill.
Make the Chicken Filling: Heat olive oil in a skillet over medium heat. Add the chopped onion and bell peppers and sauté until softened and fragrant, about 5-6 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant but not browned. Stir in the shredded chicken, cumin, smoked paprika, oregano, salt, and pepper. Cook for 3-4 minutes, stirring occasionally, until everything is well combined and heated through. Remove from heat and stir in fresh cilantro and lime juice. Let the filling cool slightly before assembling.
Roll Out the Dough: Remove the dough from the fridge and divide it into two equal portions for easier handling. On a lightly floured surface, roll one portion into a large circle about 1/8 inch thick. Using a round cutter (about 4-5 inches in diameter) or a small bowl, cut out circles from the dough. Gather scraps, re-roll, and cut out more circles until all dough is used.
Assemble the Empanadas: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place a tablespoon of the chicken filling in the center of each dough circle, being careful not to overfill. Fold the dough over to create a half-moon shape. Press the edges firmly together, then crimp the edges using a fork or by pinching and folding the dough to seal completely.
Apply Egg Wash and Bake: Transfer the empanadas to the prepared baking sheet. Brush the tops generously with the beaten egg to give them a beautiful golden color when baked. Pierce the top of each empanada with a small fork or toothpick to allow steam to escape during baking. Bake in the preheated oven for 20-25 minutes or until the empanadas are puffed and golden brown.
Cool and Serve: Remove the empanadas from the oven and let them cool slightly on a wire rack for 5 minutes. Serve warm with your favorite dipping sauces or sides.

Beginner Tips and Notes

When making the dough, keep all ingredients cold to ensure a flaky crust. If the dough feels too sticky, dust lightly with flour but avoid adding too much to keep the pastry tender.
Use pre-cooked chicken like rotisserie chicken or poached chicken breasts to save time and ensure the filling stays juicy.
Don’t overfill the empanadas or they might burst during baking. A tablespoon of filling per dough circle is usually perfect.
If you don’t have fresh cilantro, you can substitute with parsley or omit it altogether.
For extra flavor, try adding a pinch of chili powder or cayenne pepper to the filling if you like some heat.
You can prepare the filling a day ahead and refrigerate it to save time on assembly day.
If you want a dairy-free dough, substitute butter with a solid vegetable shortening or coconut oil.
For those who prefer frying, these empanadas can be deep-fried in hot oil (350°F) until golden and crisp, about 3-4 minutes per side, but baking is healthier and easier.
If the dough cracks when rolling, let it rest a few more minutes in the fridge.
Keep the rolled dough circles covered with a towel or plastic wrap while assembling to prevent drying out.
Use a fork or your fingers to crimp the edges tightly to prevent leaking. If needed, wet the edges lightly with water to help seal.

Serving Suggestions

Chicken empanadas are incredibly versatile and pair well with a variety of sides and sauces. Here are some ideas to elevate your meal:

Serve with a fresh green salad dressed with lime vinaigrette for a light contrast.
A side of avocado slices or guacamole adds creaminess and richness.
Pair with salsa roja or a tangy chimichurri sauce for dipping.
A dollop of sour cream or Greek yogurt can balance out the spices and add coolness.
For a heartier meal, serve alongside black beans and rice or roasted vegetables.
These empanadas also make excellent party appetizers — arrange them on a platter with assorted dips.
Leftover empanadas can be reheated in the oven for a crispy finish or microwaved if in a hurry.