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These homemade chicken empanadas have turned into my go-to dish when I wanna wow my friends without hogging the kitchen all day. My next-door neighbor who's originally from Argentina taught me this, and I've been crazy about them since. When tender, seasoned chicken gets wrapped in that golden flaky pastry, you end up with these hand-sized pockets of pure joy. They always get snatched up in seconds whenever I make a batch.
Ultimate Comfort Bites
What I really dig about these empanadas is how flexible they are. You can cram them with any ingredients you fancy, but this chicken recipe tops my list. The spice mix creates knockout flavor and the buttery shell just dissolves when you bite into it. They're also great for prepping ahead and stashing in the freezer so you'll always have some on standby.
What You'll Need
- Shredded Chicken Breast: Already cooked and pulled apart for a juicy, tasty foundation. Leftover poached or roasted chicken works wonders here.
- Bell Peppers and Onion: Cut into tiny pieces to add sweet aromatics and a bit of crunch.
- Cilantro and Garlic: Bright and aromatic, giving the filling extra character.
- Seasonings: Tomato paste, chicken bouillon, garlic powder, and onion powder for rich, mouthwatering flavors.
- Egg: Helps stick the dough together and gives the empanadas that beautiful golden-brown shine.
Let's Start Cooking
- Serve And Enjoy
- Eat them warm by themselves or pair with your favorite sauce like BBQ, Romesco, or a dollop of sour cream.
- Bake To Perfection
- Heat your oven to 375°F (190°C). Line up the empanadas on a baking sheet with parchment and cook for 35 minutes until they turn golden brown.
- Fill And Seal
- Spoon roughly 1/3 cup filling onto each circle of dough. Wet the edges with beaten egg and press firmly with a fork to close them up tight.
- Roll Out The Dough
- Grab some pre-made empanada dough, pie crust, or your own homemade version. Flatten it out to make 6-inch circles.
- Prepare The Filling
- Heat olive oil in a big pan and cook onions with peppers. Toss in garlic, cilantro, shredded chicken, bouillon, tomato paste, garlic powder, and onion powder. Cook until everything smells amazing and blends together nicely.
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Save Some For Later
The coolest thing about these empanadas is they freeze like a dream. I normally cook twice as many and tuck half away for another time. They stay good frozen for up to 6 months and warm up perfectly straight from the freezer - just throw them in a 400°F oven for around 20 minutes. Sometimes I'll just freeze the extra filling instead which keeps well for about 3 months.
Common Recipe Questions
- → Can I use rotisserie chicken?
Sure! Shred pre-cooked chicken to save time. Just mix it with the filling and you're good to go.
- → Why use egg wash?
It seals the edges nicely and gives the pastries a shiny, golden touch after baking.
- → Can I freeze these?
Definitely. Pop them in the freezer before baking. Once frozen solid, store them in bags. Bake directly from frozen, just add a bit more time.
- → What can I serve with them?
Dip them in guac, sour cream, or chimichurri. Serve with a fresh green salad to round out the meal.
- → Can I make my own dough?
Yes, but store-bought saves effort. If you go homemade, roll it out thin and even for the best results.