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These chicken empanadas have become my favorite thing to make when I want to impress friends without spending all day in the kitchen. I learned this recipe from my neighbor who grew up in Argentina and I've been hooked ever since. The combination of tender seasoned chicken wrapped in flaky golden crust creates these perfect little handheld bites of happiness. Every time I make them they disappear within minutes.
Pure Comfort Food
I love how versatile these empanadas are. You can stuff them with whatever ingredients you like but this chicken version is my absolute favorite. The seasoning blend creates such amazing flavor and that buttery crust just melts in your mouth. Plus they're perfect for making ahead and freezing which means you can always have some ready to go.
What You'll Need
- Shredded Chicken Breast: Cooked and shredded for a tender, flavorful base. Leftovers from poached or roasted chicken work great.
- Onion and Bell Peppers: Finely chopped for aromatic sweetness and texture.
- Garlic and Cilantro: Fresh and fragrant, adding depth to the filling.
- Seasonings: Chicken bouillon, tomato paste, onion powder, and garlic powder for bold, savory notes.
- Egg: Used for sealing and glazing the empanada dough for a golden finish.
Let's Start Cooking
- Prepare The Filling
- In a large skillet, sauté onions and peppers in olive oil. Add garlic, cilantro, shredded chicken, bouillon, tomato paste, onion powder, and garlic powder. Simmer until well combined and fragrant.
- Roll Out The Dough
- Use store-bought empanada dough, pie crust, or homemade dough. Roll it out to create 6-inch circles.
- Fill And Seal
- Place about 1/3 cup of filling on each dough circle. Brush the edges with egg wash and seal using a fork to press the edges firmly closed.
- Bake To Perfection
- Preheat the oven to 375°F (190°C). Arrange the empanadas on a lined baking sheet and bake for 35 minutes, or until golden brown.
- Serve And Enjoy
- Serve warm as is or with your favorite dipping sauce like Romesco, BBQ sauce, or sour cream.
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Save Some For Later
The best part about these empanadas is how well they freeze. I always make a double batch and freeze half for later. They keep for up to 6 months and reheat beautifully right from frozen just pop them in a 400°F oven for about 20 minutes. Sometimes I'll just make extra filling and freeze that instead it stays good for about 3 months.
Common Questions About Cooking
- → Can I use rotisserie chicken?
Yes, pre-cooked chicken works great. Just shred and proceed with the recipe. It's a great time-saver.
- → Why use egg wash?
Egg wash helps seal the edges and gives the empanadas a golden, shiny finish when baked.
- → Can I freeze these?
Yes, freeze before baking. Arrange on a tray until solid, then transfer to freezer bags. Bake straight from frozen, adding 5-10 minutes to cook time.
- → What can I serve with them?
Try chimichurri sauce, guacamole, or sour cream for dipping. A simple green salad makes a nice side dish.
- → Can I make my own dough?
Yes, though store-bought saves time. If making homemade dough, ensure it's rolled thin and even for proper cooking.