Chicken empanadas are savory hand pies filled with seasoned shredded chicken, sautéed vegetables, and a touch of spice, all wrapped in a flaky, golden pastry. Perfect for snacking, lunch, or as a party appetizer, these empanadas are portable, delicious, and easy to customize with your favorite fillings and flavors.

Why You’ll Love This Recipe

These chicken empanadas are a comfort food classic — satisfying, flavorful, and ideal for both make-ahead meals and gatherings. They’re baked or fried until perfectly crisp and golden, and the homemade or store-bought dough makes them easy to prepare. Whether served hot or cold, they’re great for dipping, sharing, or enjoying on the go.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough (or use store-bought empanada discs):

All-purpose flour
Salt
Cold butter, diced
Egg
Cold water

For the filling:

Cooked chicken, shredded
Onion, finely chopped
Garlic, minced
Bell pepper, diced
Tomato paste or chopped tomatoes
Ground cumin
Smoked paprika or chili powder
Salt and pepper
Olive oil or vegetable oil
Fresh cilantro or parsley (optional)
Cheese (optional, like mozzarella or queso fresco)

For assembling:

Egg wash (1 beaten egg with a splash of water)

directions

Make the dough (if not using pre-made): In a large bowl, combine flour and salt. Cut in the butter until crumbly. Stir in the egg and cold water, mixing just until a dough forms. Wrap and chill for at least 30 minutes.
Prepare the filling: In a skillet, heat oil over medium heat. Sauté onion, garlic, and bell pepper until soft. Add tomato paste, spices, and cook for 2–3 minutes. Stir in shredded chicken and cook until well combined. Season with salt and pepper. Let cool.
Roll out the dough: On a floured surface, roll the dough to ⅛-inch thick. Cut into 4–6 inch circles.
Fill the empanadas: Place 1–2 tablespoons of filling in the center of each dough circle. Add a bit of cheese if using. Fold the dough over and crimp the edges with a fork or twist to seal.
Brush with egg wash and place on a lined baking sheet.
Bake at 375°F (190°C) for 20–25 minutes, or until golden brown.
Alternatively, fry in hot oil at 350°F (175°C) until golden and crisp, about 2–3 minutes per side.

Servings and timing

Makes 12–16 empanadas
Prep time: 30 minutes
Cook time: 25 minutes
Chill time (if making dough): 30 minutes
Total time: About 1½ hours

Variations

Spicy version: Add diced jalapeños or a pinch of cayenne to the filling.
Add veggies: Mix in corn, peas, or chopped spinach for more texture.
Use rotisserie chicken: For a quicker prep.
Cheesy empanadas: Use shredded cheddar, Oaxaca, or pepper jack.
Latin American twists: Try seasoning with adobo, sofrito, or achiote for regional flair.

storage/reheating

Store leftover empanadas in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8–10 minutes or air fryer for 5 minutes to regain crispiness. You can also freeze uncooked empanadas for up to 2 months — bake or fry straight from frozen, adding a few extra minutes to the cook time.

FAQs

Can I make empanadas ahead of time?

Yes, you can assemble and refrigerate them for up to a day before baking, or freeze them uncooked.

Do I have to use homemade dough?

Not at all! Store-bought empanada wrappers or even pie dough work great for shortcuts.

Can I fry instead of bake?

Yes, frying gives a crispier texture, while baking is a bit lighter and less oily.

What kind of chicken should I use?

Cooked and shredded breast or thigh meat both work well — leftover rotisserie chicken is a great option.

Can I make these gluten-free?

Yes, use a gluten-free flour blend for the dough or buy gluten-free pastry shells.

How do I keep the empanadas from bursting?

Don’t overfill them, and make sure to seal the edges tightly with a fork or your fingers.

What sauces go well with chicken empanadas?

Try chimichurri, salsa verde, spicy aioli, or sour cream with lime.

Can I use puff pastry?

Yes, but the texture will be more flaky and less traditional — still delicious!

Can I make sweet empanadas with this dough?

Yes, just adjust the filling to something sweet like fruit, dulce de leche, or chocolate.

Are empanadas eaten hot or cold?

Traditionally served warm, but they’re also tasty at room temperature or chilled for picnics.

Conclusion

Chicken empanadas are a flavorful, versatile, and crowd-pleasing dish that’s perfect for any occasion. Whether you bake or fry them, go spicy or cheesy, or make them ahead for easy meals, these golden pockets are sure to become a staple in your recipe rotation. Serve them with your favorite dipping sauces and enjoy the comforting crunch and savory filling in every bite.

Chicken Empanadas