If you are on the lookout for a delightful treat that brings comfort and a touch of adventure to your table, the Chicken Empanadas (Golden, Flaky Pastries) Recipe is an absolute must-try. These irresistible pockets of joy combine tender, flavorful chicken filling with a perfectly buttery and flaky crust that bakes up golden and crisp. Whether as a snack, appetizer, or main dish, these empanadas carry a wonderful mix of spices and textures that will win over anyone lucky enough to taste them. The magic lies not only in the savory, slightly smoky filling but also in the satisfying crunch of the pastry that truly defines this classic dish.
Ingredients You’ll Need
Gathering fresh, simple ingredients is key to capturing the authentic taste and texture that make these empanadas stand out. Each ingredient has its role, whether it’s building layers of flavor, contributing to the dough’s perfect flakiness, or adding a pop of color to your plate.
- 2 cups cooked chicken, shredded: The hearty protein base that keeps these empanadas satisfying and delicious.
- 1 small onion, finely chopped: Adds sweetness and depth when sautéed to soften.
- 1 red bell pepper, finely chopped: Brings a subtle crunch and vibrant color to the filling.
- 2 cloves garlic, minced: Injects a familiar fragrant warmth that enhances the savory mix.
- 1 tsp ground cumin: Gives an earthy, slightly smoky note that ties the spices together beautifully.
- 1 tsp chili powder: Introduces a mild kick that awakens the taste buds without overpowering.
- 1 tsp paprika: Provides color and a gentle sweetness to balance the spice.
- Salt and black pepper to taste: Essential for seasoning and bringing out all the flavors.
- 2 tbsp chopped fresh cilantro (optional): Adds a fresh, herbal brightness that lightens the filling.
- 1/2 cup shredded cheese (optional): Melts into the filling for extra richness and gooey texture.
- 2 tbsp olive oil or vegetable oil: For sautéing the vegetables to tender perfection.
- 2 1/2 cups all-purpose flour: The backbone of your pastry dough for structure and flakiness.
- 1 tsp salt: Incorporated in the dough for balanced seasoning.
- 1 cup unsalted butter, cold and cubed: The secret to flaky, tender pastry layers.
- 1/4-1/2 cup cold water: Helps bring the dough together without warming the butter.
- 1 egg, beaten (for egg wash): Provides that irresistible golden sheen when brushed on before baking.
How to Make Chicken Empanadas (Golden, Flaky Pastries) Recipe
Step 1: Prepare the Filling
Start by heating your oil in a pan, then sauté the finely chopped onion, red bell pepper, and garlic until they soften and release their wonderful aromas. This creates a vibrant base that complements the chicken perfectly.
Step 2: Spice It Up
Stir in the shredded chicken along with ground cumin, chili powder, paprika, salt, and pepper. Let the spices mingle with the chicken, heating through until the mixture is flavorful and aromatic. If you love fresh herbs and melty cheese, fold in cilantro and shredded cheese now, then set the filling aside to cool slightly.
Step 3: Make the Dough
In a large bowl, combine the all-purpose flour and salt. Cut the cold, cubed butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs – this step is crucial to achieving that tender, flaky crust.
Step 4: Form the Dough
Slowly add cold water, a little at a time, mixing gently until the dough just comes together. Be careful not to overwork it. Knead the dough lightly, then wrap it tightly in plastic wrap and refrigerate for 30 minutes. This chilling stage relaxes the gluten and keeps the butter cold to ensure crisp layers when baked.
Step 5: Shape the Empanadas
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a round cutter or a glass to cut circles the perfect size for your empanadas. These uniform discs help keep baking consistent and the final look pretty.
Step 6: Fill and Seal
Place a generous spoonful of the cooled chicken filling in the center of each dough round. Fold the dough over to create a half-moon shape. Press the edges firmly to seal, then crimp the edges with a fork for a decorative and secure finish that prevents the filling from escaping during baking.
Step 7: Bake to Perfection
Arrange your empanadas on a parchment-lined baking tray. Brush them lightly with beaten egg for that classic golden glaze. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes or until the empanadas puff up delightfully and develop a gorgeous golden-brown crust.
Step 8: Cool and Serve
Allow the empanadas to cool for a few minutes after baking. This resting time lets the steaming filling settle slightly, making them easier and safer to eat. Serve with your favorite dipping sauces like salsa, guacamole, or even a tangy chimichurri for an extra flavor boost.
How to Serve Chicken Empanadas (Golden, Flaky Pastries) Recipe
Garnishes
Fresh garnishes can elevate your empanadas beautifully. Consider scattering chopped cilantro or a sprinkle of crushed red pepper flakes over the top. A wedge of lime on the side can add a lovely zesty contrast when squeezed fresh over the warm pastries.
Side Dishes
Chicken Empanadas are versatile and pair wonderfully with crisp salads like a tangy cabbage slaw or a simple green salad with vinaigrette. For a heartier meal, serve alongside black beans and rice for a festive, satisfying spread.
Creative Ways to Present
Turn your empanadas into a stunning party platter by arranging them in a circular pattern and placing bowls of vibrant salsas, avocado crema, or spicy yogurt dip in the center. Wrapping each empanada individually in colorful parchment or banana leaves can also make for a charming presentation at potlucks or family gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, chicken empanadas can be stored in an airtight container in the refrigerator for up to three days. Keeping them covered well prevents the pastry from drying out and preserves that delightful flakiness.
Freezing
Chicken Empanadas (Golden, Flaky Pastries) Recipe is perfect for prepping ahead and freezing. Lay the uncooked empanadas on a baking sheet and freeze until firm, then transfer to freezer bags. They can be baked frozen, just add a few extra minutes to the baking time for freshly made results anytime.
Reheating
To enjoy leftovers or frozen empanadas, reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and crisp. Avoid microwaving if you want to keep that irresistibly flaky crust intact.
FAQs
Can I make the dough in advance?
Absolutely! The dough can be prepared a day ahead, wrapped tightly in plastic, and refrigerated. This actually enhances the dough’s texture as the butter firms up, making for even more flaky pastries.
What can I substitute for fresh cilantro?
If cilantro isn’t your favorite or you don’t have it on hand, fresh parsley or a little extra green onion can add a bright note. However, the empanadas are delicious even without herbs.
Can I use pre-cooked rotisserie chicken?
Yes, rotisserie chicken is a fantastic shortcut for this recipe. Just shred it finely and mix with the sautéed veggies and spices to keep all the wonderful flavors intact.
Are these empanadas spicy? Can I adjust the heat?
The recipe has a gentle warmth from the chili powder and cumin, but you can easily adjust the spiciness by scaling the chili powder up or down, or adding fresh chopped jalapeños to the filling for more heat.
What other fillings can I try with this dough?
The dough is versatile and complements various fillings like ground beef, cheese and spinach, or a savory mushroom medley. Feel free to experiment and make your own signature empanadas!
Final Thoughts
Making Chicken Empanadas (Golden, Flaky Pastries) Recipe at home is a wonderfully rewarding experience that brings warmth, flavor, and festive cheer to any meal. From the tender spiced chicken filling to the crisp, buttery crust, each bite feels like a comforting hug. Grab your apron and dive in—these empanadas are sure to become a beloved favorite in your kitchen and beyond.
Print
Chicken Empanadas (Golden, Flaky Pastries) Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10-12 empanadas
- Category: Snack
- Method: Baking
- Cuisine: Latin American
Description
Delicious golden and flaky Chicken Empanadas filled with a flavorful mixture of shredded chicken, sautéed vegetables, and spices. These baked pastries feature a tender homemade dough and can be enjoyed as a satisfying snack or meal.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt and black pepper to taste
- 2 tbsp chopped fresh cilantro (optional)
- 1/2 cup shredded cheese (optional)
- 2 tbsp olive oil or vegetable oil
Dough
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 1/4–1/2 cup cold water
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the filling: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion, red bell pepper, and minced garlic, sautéing until the vegetables are softened and fragrant, about 5 minutes.
- Cook the chicken mixture: Stir in the shredded cooked chicken along with ground cumin, chili powder, paprika, salt, and black pepper. Cook until everything is well combined and heated through, about 3-4 minutes.
- Add herbs and cheese: Remove the skillet from heat and gently fold in the chopped fresh cilantro and shredded cheese if using. Set the filling aside to cool completely to avoid soggy dough during assembly.
- Make the dough: In a large bowl, whisk together all-purpose flour and salt. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs, with pea-sized pieces of butter remaining.
- Form the dough: Gradually add cold water, starting with 1/4 cup, mixing gently until the dough just comes together. Add additional water if necessary, one tablespoon at a time, to form a smooth but not sticky dough. Knead lightly on a floured surface, then wrap in plastic wrap and refrigerate for 30 minutes to chill and firm up.
- Roll out dough: Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness. Use a round cutter or a glass to cut out 5 to 6-inch diameter circles for the empanadas.
- Assemble empanadas: Place a spoonful of the cooled chicken filling in the center of each dough circle. Fold the dough over to form a half-moon shape, then press the edges firmly to seal. Use a fork to crimp the edges, ensuring the filling is securely enclosed.
- Prepare for baking: Arrange the empanadas on a parchment-lined baking sheet, leaving space between them. Brush the tops generously with beaten egg wash to give them a beautiful golden color as they bake.
- Bake the empanadas: Preheat the oven to 375°F (190°C). Bake the empanadas for 25 to 30 minutes, or until they are puffed, flaky, and golden brown on top.
- Serve: Let the empanadas cool for a few minutes before serving. Enjoy them warm with complementary dipping sauces such as salsa, guacamole, or sour cream.
Notes
- Ensure the filling is completely cooled before assembling to prevent the dough from becoming soggy.
- You can customize the filling by adding olives, raisins, or chopped hard-boiled eggs for traditional variations.
- For a crispier crust, chill the empanadas in the refrigerator for 10 minutes before baking.
- Leftover empanadas can be reheated in a toaster oven or conventional oven to retain their flakiness.
- If you prefer, use refrigerated pie dough for a shortcut, though homemade dough yields the best texture.
