Chicken Empanadas Recipe: Chicken empanadas are more than just a snack — they’re a cultural icon across many countries. Whether you’re grabbing one from a food truck in Argentina or baking them from scratch in your own kitchen, these savory pastries never disappoint. With a flaky crust on the outside and juicy, flavorful chicken filling inside, empanadas are the perfect comfort food that works for any occasion — lunch, dinner, parties, or even as a make-ahead freezer meal.
You might be thinking, “Aren’t empanadas hard to make?” Surprisingly, no! Once you get the hang of it, making empanadas at home becomes not only simple but also fun and rewarding. You get to customize the fillings, decide between baking or frying, and even shape them however you like.
This guide is your one-stop-shop for making the best chicken empanadas from scratch. We’ll cover everything — from ingredients to kitchen tools, detailed step-by-step instructions, pro tips, and delicious variations. So roll up your sleeves and get ready for a tasty adventure.
What Are Empanadas?
Empanadas are stuffed pastries that originated from Spain but became widely popular across Latin America, the Philippines, and other parts of the world. The word “empanada” comes from the Spanish verb “empanar,” which means “to wrap or coat in bread.” That’s essentially what an empanada is: dough wrapped around a savory or sweet filling.
Traditionally, empanadas are filled with meats like beef, chicken, or pork, but you’ll also find versions filled with cheese, vegetables, or even sweet fillings like guava and cream cheese. They can be baked or fried, depending on the regional style and your personal preference.
What makes empanadas stand out is their versatility. You can make them bite-sized for appetizers or large enough for a full meal. The dough can be buttery and flaky or soft and chewy. They’re perfect for meal prep and freezer-friendly — ideal for busy families or those who like to plan ahead.
Why Chicken Empanadas Are So Popular
Among all the varieties of empanadas, chicken is a top favorite. Why? Because it’s a crowd-pleaser. Chicken is affordable, easy to cook, and absorbs flavor beautifully. You can season it to be mild, spicy, smoky, or tangy — depending on what you’re craving.
Chicken empanadas also tend to be lighter than their beef counterparts, making them a great option for people looking for a delicious yet not overly heavy meal. You can even sneak in some veggies like bell peppers, corn, or peas, making them more nutritious and colorful.
They also appeal to picky eaters and are usually a hit with kids. Whether you’re making them for a weeknight dinner, packing lunchboxes, or serving them at a party, chicken empanadas are a guaranteed hit.
Origins and History of Empanadas
Empanadas have a rich history that dates back to medieval Spain. They were originally influenced by Arabic meat pies and eventually made their way to Latin America during the Spanish colonization. Every region adapted the recipe to match local tastes, ingredients, and cooking methods.
In Argentina, empanadas are considered a national dish and are often filled with beef or chicken and served with chimichurri sauce. In the Philippines, empanadas have a sweeter dough and are often deep-fried. Chileans love to fill theirs with a mixture of chicken, olives, and boiled eggs.
No matter the origin, the idea remains the same — a delicious pocket of dough filled with something savory and satisfying.
Types of Empanadas Across the World
Latin American Styles
- Argentina: Baked with savory fillings like chicken, beef, and cheese.
- Colombia & Venezuela: Often fried with soft, corn-based dough.
- Chile: Filled with chicken, onions, hard-boiled eggs, and sometimes raisins.
Spanish Style
Spanish empanadas are usually larger, pie-style, and often served in slices. Chicken, tuna, or chorizo are common fillings, mixed with onions and bell peppers.
Filipino Style
In the Philippines, empanadas are often sweetened slightly and made with a soft dough. Fillings typically include chicken, potatoes, carrots, and raisins.
List of Ingredients You’ll Need
Here’s what you’ll need for this recipe, broken down into dough and filling components.
For the Dough:
- 3 cups all-purpose flour
- 1/2 cup unsalted butter (cold and diced)
- 1 large egg
- 1/2 tsp salt
- 1/4 cup cold water (add more if needed)
- 1 tbsp vinegar (helps create a flaky texture)
For the Chicken Filling:
- 2 tbsp olive oil
- 1 lb chicken breast or thighs (cooked and shredded)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1/2 cup bell pepper (diced)
- 1/4 cup tomato paste
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
- 1/4 cup chopped green olives (optional)
- 1 hard-boiled egg (chopped, optional)
Optional Ingredients:
- Chopped fresh cilantro or parsley
- Grated cheese
- Corn kernels
- Chili flakes for heat
- Egg wash (1 egg + 1 tbsp water) for brushing
Kitchen Tools You’ll Need
To keep things smooth and easy, make sure you’ve got the following tools on hand:
- Mixing bowls
- Rolling pin
- Skillet or frying pan
- Pastry cutter or round glass
- Baking sheet
- Parchment paper
- Pastry brush
- Fork (for crimping)
- Knife and chopping board
Tips Before You Start Cooking
- Use cold butter when making dough. This helps create those flaky, golden layers.
- Shred the chicken finely so it blends well with the filling ingredients.
- Let the filling cool before stuffing the empanadas to avoid tearing the dough.
- Seal them properly to prevent leaks during baking or frying.
- Don’t overfill each empanada. A tablespoon or two is plenty.
- Chill the assembled empanadas for 10–15 minutes before baking to help hold their shape.
Step-by-Step Guide to Making Chicken Empanadas
Let’s dive into the full recipe with clear steps you can follow.
Step 1: Prepare the Dough
Start by making a simple empanada dough using flour, salt, butter, and water. Mix until a soft dough forms, then knead briefly until smooth. Cover and let it rest for at least 30 minutes. Resting relaxes the dough, making it easier to roll and shape.
Step 2: Prepare the Chicken Filling
Cook diced or shredded chicken in a pan with oil, onions, garlic, and spices such as paprika, cumin, salt, and pepper. Add chopped bell peppers or olives if desired. Cook until flavorful and well combined, then let the filling cool completely before assembling.
Step 3: Assemble the Empanadas
Roll the rested dough thin and cut into circles. Place a spoonful of the cooled chicken filling in the center of each circle. Be careful not to overfill, as this can make sealing difficult.
Step 4: Seal and Crimp the Edges
Fold the dough over the filling to form a half-moon shape. Press the edges together firmly, then crimp with a fork or your fingers to seal. This prevents the filling from leaking during cooking.
Step 5: Bake or Fry the Empanadas
For baking, place empanadas on a lined tray, brush with egg wash, and bake until golden. For frying, cook in hot oil until crisp and golden brown. Drain on paper towels before serving.
Crispy outside, savory inside—these chicken empanadas are perfect for any occasion 🥟✨
Baking vs Frying – Which One Should You Choose?
So you’ve reached the fork in the road: to bake or to fry?
Baking Pros:
- Healthier option — less oil and fewer calories.
- Easier cleanup.
- Can bake large batches at once.
- More consistent texture and doneness.
Frying Pros:
- Extra crispy and golden crust.
- Richer, more indulgent taste.
- Classic texture in many Latin American countries.
If you’re cooking for kids or guests who love crispy, indulgent snacks, go with frying. For meal prep or a lighter version, baking wins the game.
You can also do both — fry a batch for now and bake a batch for later!
How to Store and Reheat Chicken Empanadas
These beauties are perfect for making ahead and storing.
To Store:
- Refrigerator: Keep in an airtight container for up to 4 days.
- Freezer (Unbaked): Place uncooked empanadas on a tray, freeze until solid, then transfer to a freezer bag. Lasts up to 3 months.
- Freezer (Baked): Freeze after baking and cooling. Just reheat when ready.
To Reheat:
- Oven: Bake at 350°F (175°C) for 10–12 minutes until heated through.
- Microwave: Use for quick heating, but crust may become soft.
- Air Fryer: Great for reheating frozen or leftover empanadas — crispy and quick!
Serving Suggestions
Chicken empanadas are amazing on their own, but why not elevate the experience?
Dipping Sauces:
- Chimichurri
- Garlic aioli
- Spicy salsa
- Sour cream with lime
- Guacamole
Side Dishes:
- Simple salad with lime vinaigrette
- Spanish rice
- Black beans and corn
- Roasted plantains
- Pickled red onions
Hosting a party? Serve them on a platter with colorful dips and toppings for a stunning appetizer spread.
Common Mistakes to Avoid
Even the best cooks slip up sometimes. Here are some common pitfalls and how to dodge them:
- Overfilling: Leads to messy leaks and torn dough.
- Underseasoning the filling: Taste as you go! The filling should be flavorful on its own.
- Using warm filling: Always cool it first to keep the dough intact.
- Not sealing edges properly: This is key — leaks are no fun.
- Skipping egg wash when baking: This gives that beautiful golden color.
- Rolling dough too thin: Too thin and it’ll tear. Aim for 1/8-inch thick.
Take your time, and don’t rush the process. Empanadas are all about balance — of texture, flavor, and patience.
Variations of Chicken Empanadas
Let’s get creative! The best thing about empanadas? You can mix and match flavors however you like.
Spicy Chicken Empanadas
- Add diced jalapeños, chipotle peppers in adobo, or chili flakes.
- Use pepper jack cheese for extra kick.
- Pair with a creamy avocado dip.
Cheesy Chicken Empanadas
- Stir in shredded mozzarella, cheddar, or Monterey Jack.
- Cheese adds creaminess and melts beautifully.
- Add a touch of cream cheese for richness.
Gluten-Free Chicken Empanadas
- Use gluten-free flour blend for the dough.
- Handle dough gently — GF dough can be fragile.
- Bake rather than fry to keep the structure firm.
Want to make them vegetarian? Swap out chicken for mushrooms, lentils, or jackfruit — and keep the same seasonings for flavor-packed veggie empanadas.
Nutrition Breakdown (Per Empanada, Baked)
| Nutrient | Amount |
|---|---|
| Calories | 220–250 |
| Protein | 12g |
| Fat | 10g |
| Carbohydrates | 20g |
| Fiber | 1–2g |
| Sugar | 1g |
| Sodium | 350mg |
Note: Values vary depending on size, filling, and baking vs. frying method.
FAQs about Chicken Empanadas Recipe
1. Can I use store-bought dough for empanadas?
Yes! If you’re short on time, pre-made pie crust or pastry dough works in a pinch. Just make sure it’s pliable and not too sweet.
2. Can I air fry empanadas instead of baking or frying?
Absolutely. Air frying is a great middle ground — crispy texture with less oil. Cook at 375°F for 10–12 minutes.
3. Can I use rotisserie chicken for the filling?
Definitely! Rotisserie chicken saves time and adds flavor. Just shred and mix with the other filling ingredients.
4. How do I make the dough more flavorful?
You can add herbs, spices, or even grated cheese directly into the dough. Try paprika or garlic powder for a kick.
5. Can I freeze uncooked empanadas?
Yes! Freeze them on a tray first, then transfer to a freezer bag. Cook straight from frozen — just add a few extra minutes to the baking time.
Conclusion
Chicken empanadas are the kind of food that brings everyone together — crispy, golden pockets filled with savory goodness. They’re rich in history, bursting with flavor, and endlessly customizable. Whether you’re new to cooking or already confident in the kitchen, this guide gives you everything you need to master chicken empanadas step by step.
Remember to take your time with the dough, season your filling generously, and seal those edges tight. Before you know it, you’ll have a batch of warm, delicious empanadas ready to impress your family and friends.
Now go roll out that dough, turn up the music, and enjoy making (and eating) these delicious homemade chicken empanadas!
