Get ready to fall in love with Chicken Empanadas (Golden, Flaky Pastries) — a Latin American classic that’s as satisfying to prepare as it is to devour. Imagine tender spiced chicken, sautéed veggies, and gooey cheese tucked inside a buttery, crisp pastry shell: every bite is a celebration of color and flavor. Whether you’re hosting a party or just want to treat yourself to something special, these empanadas bring warmth, comfort, and a touch of adventure to your kitchen table.
Ingredients You’ll Need
When it comes to Chicken Empanadas (Golden, Flaky Pastries), each ingredient is thoughtfully chosen to deliver a perfect balance of texture, flavor, and visual appeal. Don’t be intimidated by the list — every component plays a crucial role in making these pastries unforgettable.
- All-purpose flour: The sturdy foundation for a flaky, golden crust.
- Salt: Just a little brings out all the savory flavors in both the dough and the filling.
- Unsalted butter (chilled and cubed): Essential for that irresistible tender, flaky pastry.
- Large egg: Adds richness and helps bind the dough together.
- Cold water: Ensures the dough stays cool for maximum flakiness.
- White vinegar: A splash for extra tenderness in the dough — it really makes a difference!
- Olive oil: Sets the stage for sautéing the veggies and adding a subtle richness to the filling.
- Cooked chicken breast (shredded): The star of the show, providing hearty, flavorful protein.
- Onion (diced): Brings a sweet, aromatic base to the filling.
- Garlic (minced): Adds a savory depth and punch to every bite.
- Red bell pepper (diced): For sweetness, color, and a bit of crunch.
- Green bell pepper (diced): Balances out the sweetness with a fresh, grassy note.
- Ground cumin: Delivers earthy, warm undertones to the filling.
- Smoked paprika: Infuses a subtle smokiness that makes these empanadas unforgettable.
- Chili powder: A gentle kick for just the right amount of heat.
- Salt and black pepper: The classic duo to round out the flavors.
- Tomato sauce: Adds moisture and a slight tang, tying the filling together.
- Fresh cilantro (chopped): For a pop of herby freshness at the end.
- Shredded Monterey Jack or mozzarella cheese: Melts beautifully for creamy, gooey pockets inside the pastry.
- Egg wash (1 egg beaten with 1 tablespoon water): Gives your pastries that gorgeous golden sheen when baked.
How to Make Chicken Empanadas (Golden, Flaky Pastries)
Step 1: Prepare the Dough
Start by whisking together your flour and salt in a large bowl, then cut in the chilled butter until the mixture looks like coarse crumbs. This is where the magic of flaky pastry begins! In a separate small bowl, whisk together the egg, cold water, and vinegar, then pour it into your flour mixture. Mix gently until the dough just comes together, form it into a ball, wrap it snugly in plastic, and let it chill in the fridge for at least one hour. This step is key for tender, golden crusts that don’t fall apart.
Step 2: Make the Chicken Filling
While your dough is chilling, heat olive oil in a skillet over medium heat. Toss in the onions, garlic, and both bell peppers, sautéing until everything is soft and fragrant — about five minutes. Sprinkle in the cumin, smoked paprika, chili powder, salt, and pepper, then stir in the shredded chicken and pour in the tomato sauce. Keep stirring until everything is evenly coated and heated through. Finally, remove from the heat and fold in the fresh cilantro and cheese. The aroma will have you counting down the minutes until these Chicken Empanadas (Golden, Flaky Pastries) come out of the oven!
Step 3: Roll and Fill the Dough
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out your chilled dough to about 1/8-inch thick. Use a round cutter or a bowl to cut circles about 5 to 6 inches across. Add 2 to 3 tablespoons of filling to the center of each circle, resisting the urge to overfill (as tempting as it is!).
Step 4: Shape and Seal
Fold each dough circle over the filling to form a half-moon shape, then gently press the edges together. Use the tines of a fork to crimp and seal, making sure none of that delicious filling escapes during baking. Carefully transfer each empanada to your prepared baking sheet.
Step 5: Bake to Golden Perfection
Brush the tops of the empanadas with egg wash — this is what gives Chicken Empanadas (Golden, Flaky Pastries) their signature sheen and color. Pop them into the oven for 20 to 25 minutes, or until they’re deeply golden and irresistibly flaky. Let them cool just a bit before serving (if you can wait!).
How to Serve Chicken Empanadas (Golden, Flaky Pastries)
Garnishes
To make your Chicken Empanadas (Golden, Flaky Pastries) pop on the plate, try scattering them with a little extra chopped cilantro or a sprinkle of flaky sea salt. If you’re feeling fancy, a dollop of chimichurri or salsa on the side brings even more flavor and color.
Side Dishes
These empanadas pair beautifully with all sorts of sides. A crisp green salad with a citrusy vinaigrette cuts through the richness, while black beans and rice make for a heartier meal. Roasted sweet potatoes or a simple corn salad are always crowd-pleasers, too.
Creative Ways to Present
For parties or potlucks, serve Chicken Empanadas (Golden, Flaky Pastries) on a big wooden board with colorful salsas, guacamole, and lime wedges. You can also make mini versions for bite-sized appetizers, or tuck them into lunchboxes for a fun, portable meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chicken Empanadas (Golden, Flaky Pastries), simply let them cool to room temperature and store them in an airtight container in the fridge. They’ll keep their flavor and texture for up to three days, making them a wonderful make-ahead option for busy weeks.
Freezing
Empanadas freeze wonderfully! Place unbaked empanadas on a tray in the freezer until solid, then transfer to a freezer bag. They’ll keep for up to three months. Bake straight from frozen, just adding about five extra minutes to the baking time — no thawing required.
Reheating
To bring leftover Chicken Empanadas (Golden, Flaky Pastries) back to life, pop them in a 350°F (175°C) oven for about 10 minutes, or until heated through and crisp. Skip the microwave if you can — the oven keeps them flaky, not soggy.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is a fantastic shortcut and packs plenty of flavor. Just shred it and proceed with the recipe as written for Chicken Empanadas (Golden, Flaky Pastries).
Can I make the dough ahead of time?
Yes, you can make the dough a day in advance. Just wrap it tightly in plastic and refrigerate until you’re ready to roll it out. It’s a real lifesaver when you want to prep ahead for a party or busy weeknight.
What other cheeses work well in the filling?
While Monterey Jack and mozzarella melt beautifully, you can also try cheddar for a sharper bite, or even a little crumbled feta for a tangy twist.
Is there a vegetarian option?
Definitely! Swap the chicken for sautéed mushrooms, spinach, or black beans to keep the filling hearty and flavorful — your Chicken Empanadas (Golden, Flaky Pastries) will still be a hit.
Can I fry these instead of baking?
Yes, you can! Fry the assembled empanadas in hot oil until golden and crisp. The result is extra decadent and delicious, but baking keeps things a bit lighter and just as tasty.
Final Thoughts
Chicken Empanadas (Golden, Flaky Pastries) are more than just a recipe — they’re a celebration of comfort, flavor, and a little bit of adventure in every bite. Whether you’re serving them for a party or enjoying a cozy night in, these empanadas are sure to become a favorite. I can’t wait for you to try them and share the joy!
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Chicken Empanadas (Golden, Flaky Pastries) Recipe
- Prep Time: 30 minutes (plus 1 hour chilling time)
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 empanadas
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Latin American, Spanish
- Diet: Non-Vegetarian
Description
Golden, flaky chicken empanadas filled with a savory mixture of shredded chicken, bell peppers, and spices, wrapped in a homemade buttery dough and baked to perfection. This Latin-inspired dish is perfect as a main course or appetizer, delivering rich flavors and a satisfying texture in every bite.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg
- 1/2 cup cold water
- 1 tablespoon white vinegar
For the Filling:
- 2 tablespoons olive oil
- 1 pound cooked chicken breast, shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded Monterey Jack or mozzarella cheese
For Assembly:
- 1 egg beaten with 1 tablespoon water (egg wash)
Instructions
- Prepare the dough: In a large bowl, whisk together the flour and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a small bowl, whisk the egg, cold water, and vinegar, then stir into the flour mixture. Mix until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Make the filling: Heat olive oil in a skillet over medium heat. Add the diced onion, minced garlic, and diced red and green bell peppers, cooking until softened, about 5 minutes. Stir in ground cumin, smoked paprika, chili powder, salt, and black pepper. Add the shredded chicken and tomato sauce, stirring until everything is well coated and heated through. Remove from heat and fold in chopped cilantro and shredded cheese.
- Preheat and prepare for baking: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll and fill the dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut circles approximately 5 to 6 inches wide. Place 2 to 3 tablespoons of the chicken filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
- Apply egg wash and bake: Place filled empanadas on the prepared baking sheet. Brush the tops with the beaten egg wash. Bake for 20 to 25 minutes or until golden brown and flaky.
- Serve: Allow empanadas to cool slightly before serving warm. Optionally, serve with chimichurri sauce or salsa for extra flavor.
Notes
- Unbaked empanadas can be frozen and baked directly from frozen, adding 5 extra minutes to the baking time.
- Serve with chimichurri sauce or salsa to enhance the flavor.
- Use any shredded cheese of choice if Monterey Jack or mozzarella is unavailable.
Nutrition
- Serving Size: 1 empanada
- Calories: 270
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 55 mg
