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A plate of freshly baked chicken empanadas, golden brown and savory.

Proven way to grow 5 Empanadas (Chicken)

This recipe provides a proven method for making 5 delicious chicken empanadas from scratch. It guides you through preparing the dough, cooking a flavorful chicken filling, and assembling and baking the empanadas to golden perfection.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 5 empanadas
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup ice water
Chicken Filling
  • 1 lb boneless, skinless chicken breast
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 cup tomato sauce
  • 1/4 cup chicken broth
  • salt and black pepper to taste
Egg Wash
  • 1 egg
  • 1 tablespoon water

Equipment

  • large bowl
  • pastry blender (or fingertips)
  • plastic wrap
  • large skillet
  • rolling pin
  • 6-inch round cutter
  • baking sheet
  • parchment paper
  • fork
  • whisk

Method
 

Prepare the Dough
  1. In a large bowl, whisk together the flour and salt.
  2. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
  4. Form the dough into a ball, flatten it into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
Make the Chicken Filling
  1. Cook chicken breasts in boiling water until cooked through, then shred them.
  2. In a large skillet, sauté chopped onion, minced garlic, and diced red bell pepper until softened.
  3. Stir in cumin, paprika, and oregano, cooking for another minute until fragrant.
  4. Add shredded chicken, tomato sauce, and chicken broth, simmering for 10-15 minutes until the sauce thickens.
  5. Season the filling with salt and black pepper to taste and let it cool completely.
Assemble and Bake the Empanadas
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness, then cut out 6-inch circles.
  3. Place a spoonful of chicken filling in the center of each dough circle, being careful not to overfill.
  4. Fold the dough over the filling to form a half-moon shape, pressing the edges to seal.
  5. Crimp the edges with a fork or create a decorative rope pattern to ensure a tight seal.
  6. Whisk the egg with water to make an egg wash, then brush it over the tops of the empanadas.
  7. Bake for 20-25 minutes, or until the empanadas are golden brown and cooked through.

Notes

For extra flavor, consider adding a pinch of smoked paprika to the chicken filling. You can also customize the filling with other vegetables like corn or peas. These empanadas are best served warm, either on their own or with a side of salsa or sour cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.