1. Home
  2. Recipes
  3. Chicken Empanadas

Baked Chicken Empanadas: Classic Latin American Hand Pies

Featured in Tempting Appetizers.

Want to make empanadas at home? This recipe combines shredded chicken with peppers and spices in flaky pastry shells. Baked until golden for an easier, healthier version of the classic.

Sarah
Updated on Tue, 21 Jan 2025 10:33:04 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A plate of golden-brown empanadas, some whole and one cut open to reveal a filling of chicken, peppers, and onions, garnished with parsley. Pin it
A plate of golden-brown empanadas, some whole and one cut open to reveal a filling of chicken, peppers, and onions, garnished with parsley. | kitchenscroll.com

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.
A plate of golden-brown empanadas, with one split open to reveal a filling of shredded chicken, vegetables, and herbs. Pin it
A plate of golden-brown empanadas, with one split open to reveal a filling of shredded chicken, vegetables, and herbs. | kitchenscroll.com

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.

Frequently Asked Questions

→ 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.

Chicken Empanadas

These flavorful empanadas feature seasoned chicken and peppers in flaky pastry shells. Baked instead of fried for a healthier option.

Prep Time
30 Minutes
Cook Time
35 Minutes
Total Time
65 Minutes

Category: Savory Snacks

Difficulty: Intermediate

Cuisine: Latin American

Yield: 10 Servings (10 empanadas)

Dietary: Dairy-Free

Ingredients

01 2 tablespoons extra virgin olive oil.
02 1/2 cup minced onion.
03 1 red bell pepper, minced.
04 1 yellow or orange bell pepper, minced.
05 4 garlic cloves, minced.
06 2 tablespoons fresh cilantro, minced.
07 2 cups shredded chicken breast (about 1.5 pounds).
08 2 teaspoons chicken bouillon.
09 1 tablespoon tomato paste.
10 1 teaspoon onion powder.
11 1 teaspoon garlic powder.
12 1/2 teaspoon kosher salt.
13 10 empanada dough shells (6-inch rounds).
14 1 egg (for wash).

Instructions

Step 01

Preheat oven to 375°F.

Step 02

Line sheet pan with parchment paper.

Step 03

Cook onion and peppers in oil for 5 minutes, then add garlic and cilantro and cook for 1 minute. Add chicken, bouillon, tomato paste, seasonings, and 1 cup water. Simmer until mostly evaporated (5-8 minutes).

Step 04

Add 1/3 cup filling to each shell, leaving a 1/4 inch border. Beat an egg with 1 tablespoon water to make an egg wash. Brush edges with egg wash, fold, and seal the edges with a fork. Brush tops with remaining egg wash.

Step 05

Bake for 35 minutes or until golden brown.

Notes

  1. Can use store-bought or homemade dough.
  2. Can freeze before baking.
  3. Add time if baking from frozen.

Tools You'll Need

  • Sheet pan.
  • Large skillet.
  • Pastry brush.
  • Parchment paper.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs (wash).
  • Wheat (dough).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 212
  • Total Fat: 7 g
  • Total Carbohydrate: 27 g
  • Protein: 9 g