Crispy Chicken Empanadas: Juicy Filling, Golden Crust, and Step-by-Step Guide

Chicken Empanadas are one of those comfort foods that feel special without being fussy. Picture a flaky, buttery crust enveloping juicy, seasoned chicken and vegetables, baked to a perfect golden brown. They’re ideal for meal-prep lunch boxes, a crowd-pleasing party snack, or a cozy dinner served with a bright salsa. In this guide, you’ll find a friendly, step-by-step approach that respects your time while teaching a few simple kitchen tricks to get a professional finish. Expect crispy edges, a tender interior, and a filling that feels homestyle yet a touch festive.

Why You’ll Love This Chicken Empanadas

There’s something magical about empanadas: snacks that feel substantial enough for a meal but light enough to pop in your mouth with ease. These Chicken Empanadas deliver that balance with a crust that stays flaky and tender, not doughy. The filling is flavorful but not overpowering, with a gentle warmth from cumin and smoked paprika that evokes comforting memories of family meals. The process is straightforward enough for confident beginners, yet flexible enough to accommodate substitutions like peppers, peas, or olives. Bake time is forgiving, and you won’t need a deep fryer, which keeps things simpler and lighter. When you bite into one, you’ll hear that satisfying crunch, followed by the juicy chicken and vegetables—pure comfort on a plate.

Ingredients for Chicken Empanadas

• 2 cups all-purpose flour — forms the base of the crust. Provides structure and tenderness.
• 1/2 cup unsalted butter, cold and cubed — gives a flaky, tender texture when cut into the flour.
• 1/2 teaspoon salt — enhances all flavors in the dough and filling.
• 1/2 cup cold water — hydrates the dough, helping it come together without overworking.
• 1 cup cooked chicken, shredded — the hearty filling; you can use leftovers or rotisserie chicken for ease.
• 1/2 cup onion, finely chopped — adds sweetness and depth to the filling.
• 1/2 cup bell pepper, finely chopped — a crisp, sweet note that brightens the mixture.
• 1/4 cup peas (optional) — a pop of color and a touch of sweetness.
• 1 teaspoon ground cumin — warm, earthy flavor that anchors the filling.
• 1 teaspoon smoked paprika — adds a gentle smoky depth.
• 1/2 teaspoon ground coriander (optional) — a subtle citrusy note that brightens the dish.
• Salt and pepper — to taste, balancing the flavors.
• 1 tablespoon olive oil — used to sauté the vegetables and enhance flavor.
• 1 large egg, beaten — for brushing the tops to create a glossy finish.

Step-by-Step Guide to Making Chicken Empanadas

1. Prepare the dough: In a large bowl, whisk together the flour and salt. Add the cold butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. This step is all about creating small, pea-sized pieces of butter that will melt during baking for a flaky crust.
2. Add water and form the dough: Drizzle in the cold water a little at a time, mixing until a soft dough forms. If the dough feels dry, add a touch more water, but be careful not to overwork it. Knead briefly on a lightly floured surface until smooth. Wrap in plastic and chill for at least 30 minutes.
3. Make the filling: In a skillet, heat olive oil over medium heat. Sauté the onion and bell pepper until softened and lightly caramelized, about 4–5 minutes. Stir in the shredded chicken, cumin, smoked paprika, coriander (if using), and a pinch of salt and pepper. Cook for 2–3 minutes so the flavors meld. Remove from heat and let cool slightly. If you’re using peas, fold them in at the end and heat through.
4. Roll and cut the dough: Roll the dough on a lightly floured surface to about 1/8 inch thick. Use a round cutter about 4 inches in diameter to cut circles. Gather scraps and re-roll as needed.
5. Fill and seal: Place a small spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork. This creates a sturdy seal that holds in the filling during baking.
6. Prepare for baking: Place the empanadas on a parchment-lined baking sheet. Brush the tops with the beaten egg to give a lovely, glossy finish when baked.
7. Bake to perfection: Bake in a preheated 400°F (205°C) oven for 18–22 minutes, until the crusts are golden brown and crisp. If you like an even more deeply golden crust, switch to convection if your oven has it and monitor closely.
8. Rest and serve: Let the empanadas rest for a few minutes after removing from the oven. They’re best warm with a simple salsa, chimichurri, or a dollop of sour cream on the side.

Timing & Preparation Details

• Active prep time: about 15 minutes
• Dough chilling time: at least 30 minutes (can be extended up to 2 hours in the fridge)
• Fill-and-seal time: about 20 minutes for a batch of 12 empanadas (depending on your speed and ease with folding)
• Baking time: 18–22 minutes, depending on oven
• Cooling/resting time: 5 minutes before serving
• Make-ahead tip: Prepare the filling up to a day in advance and refrigerate; mix and bake when you’re ready to serve for a quicker turnaround.

Nutritional Snapshot

Here’s a ballpark look at nutrition per empanada (assuming the recipe makes about 12 empanadas):

• Calories: approximately 360
• Protein: about 20 g
• Carbohydrates: around 38 g
• Fat: roughly 14 g
• Fiber: 3 g
• Sodium: ~420 mg

Keep in mind these numbers can shift a bit based on the exact dough thickness, filling composition, and whether you skip or add ingredients like olives or peas.

Frequently Asked Questions

Can I make these ahead and bake later?

Yes. You can assemble the empanadas up to a day in advance and refrigerate them on a baking sheet. Bake directly from the fridge, increasing the baking time by 3–5 minutes if needed. You can also freeze unbaked empanadas on a tray, then transfer to a bag and bake from frozen, adding a few extra minutes to the bake time.

What can I serve with chicken empanadas?

Pair them with a bright salsa, chimichurri, or a fresh tomato-cucumber salad. A cooling yogurt-dill sauce also works well. For a hearty meal, serve with black bean soup or a light green salad on the side.

Can I customize the filling?

Absolutely. Try adding some corn, black olives, or chopped jalapeños for extra zing. You can swap the chicken for sautéed mushrooms, shrimp, or shredded pork for a different flavor profile. Just keep the filling fairly dry so the crust stays crisp.

Chicken Empanadas

Tender shredded chicken tucked into a flaky, buttery crust with paprika and cumin, baked to a golden finish. Perfect as a snack, lunch, or party appetizer, with flexible fillings and an approachable method for beginners and seasoned cooks alike.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 4

Ingredients

  

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon salt
• 1/2 cup cold water
• 1 cup cooked chicken, shredded
• 1/2 cup onion, finely chopped
• 1/2 cup bell pepper, finely chopped
• 1/4 cup peas (optional)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander (optional)
• to taste salt and pepper
• 1 tablespoon olive oil
• 1 large egg, beaten (for brushing)

Instructions

 

• In a large bowl, whisk together the flour and salt. Add the cold butter and pinch it into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
• Gradually add cold water, mixing until a soft dough forms. If needed, add a touch more water, one tablespoon at a time. Knead briefly on a lightly floured surface, just until smooth.
• Wrap the dough in plastic and refrigerate for at least 30 minutes while you prepare the filling.
• In a skillet, heat olive oil over medium heat. Add onion and bell pepper and sauté until softened, about 4–5 minutes.
• Add shredded chicken, cumin, smoked paprika, coriander (if using), and salt and pepper to taste. Stir and cook for 2–3 minutes to blend flavors. If you’re using peas, fold them in now and cook until just heated through. Remove from heat and let the filling cool slightly.
• Roll the dough on a lightly floured surface to about 1/8-inch thickness. Cut rounds using a 4-inch cutter (or a cup). Re-roll scraps as needed.
• Place a heaping teaspoon of filling in the center of each round. Fold dough over to form a half-moon and crimp the edges with a fork to seal.
• Place formed empanadas on a parchment-lined baking sheet. Brush the tops with beaten egg for shine.
• Bake in a preheated 400°F (205°C) oven for 18–22 minutes, until the crusts are golden brown and crisp.
• Let them rest for a few minutes before serving. Enjoy warm with your favorite dipping sauce or salsa.