These Chicken Empanadas are packed with a savory, flavorful filling of tender shredded chicken, sautéed vegetables, and a blend of spices, all encased in a crisp, golden crust. Perfect as a snack, appetizer, or even a light meal, these empanadas are sure to satisfy any craving!
Why You’ll Love This Recipe
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Flavor-packed filling: Tender chicken mixed with onions, peppers, garlic, and spices creates a savory and satisfying filling.
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Golden, flaky crust: The dough crisps up perfectly in the oven for a delicious contrast to the flavorful filling.
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Make-ahead: You can easily prepare these in advance and bake them later, making them perfect for meal prep or parties.
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Kid-friendly: These empanadas are great for kids and adults alike and can be served with a variety of dipping sauces.
Ingredients
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For the Filling:
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2 tablespoons extra virgin olive oil
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½ cup minced onion
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1 red bell pepper, minced
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1 yellow or orange bell pepper, minced
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4 garlic cloves, minced
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2 tablespoons freshly minced cilantro
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2 cups shredded chicken breast (about 1½ pounds)
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2 teaspoons chicken bouillon
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1 tablespoon tomato paste
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1 teaspoon onion powder
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1 teaspoon garlic powder
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½ teaspoon kosher salt
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For the Empanadas:
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10 empanada dough shells (store-bought or homemade), rolled into 6-inch rounds
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1 egg (for egg wash)
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1 tablespoon water (for egg wash)
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(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Preheat and Prepare
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Preheat your oven to 375°F (190°C) with a rack positioned in the center. Line a sheet pan with parchment paper for easy cleanup.
Step 2: Cook the Filling
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In a large skillet, heat the olive oil over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until softened, about 5 minutes.
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Add the garlic and cilantro, and cook for an additional minute until fragrant.
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Stir in the shredded chicken, chicken bouillon, tomato paste, onion powder, garlic powder, salt, and 1 cup of water. Bring to a simmer, and cook, stirring occasionally, until the liquid has mostly evaporated, but the mixture is still moist, about 5-8 minutes. Set aside to cool slightly.
Step 3: Assemble the Empanadas
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Lay out one empanada dough shell at a time. Add a heaping ⅓ cup of filling to one side of the dough, leaving a ¼ inch border around the edge.
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In a small bowl, whisk together 1 egg and 1 tablespoon of water to make an egg wash. Brush the egg wash around the edges of the dough.
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Fold the dough over the filling, and press the edges together firmly with a fork to seal.
Step 4: Bake the Empanadas
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Place the assembled empanadas on the prepared sheet pan. Brush the tops of each empanada with the remaining egg wash.
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Bake in the preheated oven for 35 minutes, or until the empanadas are golden brown and crispy.
Step 5: Serve and Enjoy
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Let the empanadas cool slightly before serving. Enjoy them with your favorite dipping sauce or on their own!
Notes
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Make-Ahead: You can prepare these empanadas in advance and refrigerate them until you’re ready to bake. Just add an extra few minutes to the baking time if baking straight from the fridge.
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Variations: Feel free to customize the filling with other vegetables like zucchini, or swap out the chicken for ground beef or pork.
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Freezing: These empanadas freeze well. To freeze, place the unbaked empanadas on a baking sheet and freeze until solid. Then, transfer them to a freezer bag and bake from frozen, adding a few minutes to the cooking time.
Tools You’ll Need
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Skillet for cooking the filling
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Sheet pan lined with parchment paper
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Pastry brush for egg wash
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Fork to seal the edges
Conclusion
These Chicken Empanadas are a delicious and easy-to-make treat that’s perfect for any occasion. Whether you’re preparing them for a party, a family dinner, or meal prep, they’re sure to be a hit! With a crispy, golden exterior and a flavorful chicken filling, these empanadas offer a satisfying bite every time. Enjoy!
Print
Chicken Empanadas
- Total Time: 1 hour 5 minutes
- Yield: 10
Description
These Chicken Empanadas are filled with a flavorful combination of tender, juicy shredded chicken, sautéed onions, peppers, garlic, and spices. The dough is baked to perfection, resulting in a crispy, golden exterior with a savory filling inside. Perfect for a savory snack or main dish!
Ingredients
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½ cup minced onion
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1 red bell pepper, minced
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1 yellow or orange bell pepper, minced
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4 garlic cloves, minced
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2 tablespoons freshly minced cilantro
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2 cups shredded chicken breast (about 1½ pounds)
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2 teaspoons chicken bouillon
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1 tablespoon tomato paste
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1 teaspoon onion powder
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1 teaspoon garlic powder
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½ teaspoon kosher salt
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10 Empanada Dough Shells, store-bought or homemade, rolled into 6-inch rounds
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1 egg
2 tablespoons extra virgin olive oil
Instructions
Preheat the Oven:
Preheat the oven to 375°F with a rack positioned in the center. Line a sheet pan with parchment paper for easy cleanup.
Prepare the Filling:
Heat the olive oil in a large skillet over medium heat. Add the minced onion and bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cilantro and cook for an additional 1 minute until fragrant.
Cook the Chicken Mixture:
Add the shredded chicken, chicken bouillon, tomato paste, onion powder, garlic powder, salt, and 1 cup of water. Bring to a simmer and cook, stirring often, until the liquid has mostly evaporated but the mixture remains slightly moist (about 5-8 minutes).
Assemble the Empanadas:
Take one empanada dough shell at a time and add a heaping ⅓ cup of the chicken filling to one side of the dough, leaving about a ¼ inch border around the edge.
Seal the Empanadas:
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash onto the edges of the dough, then fold the dough over the filling. Press the edges firmly with a fork to seal.
Brush and Bake:
Place the sealed empanadas on the prepared sheet pan. Brush the tops with the remaining egg wash. Bake in the preheated oven for 35 minutes, or until the empanadas are golden brown and crispy.
Notes
For a spicier version, add some chopped jalapeños or chili powder to the filling.
Serve with a salsa or guacamole for extra flavor.
You can freeze these empanadas before baking. Just bake them from frozen, adding a few extra minutes to the cooking time.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
