Flaky Golden Chicken Empanadas

This hearty chicken empanada recipe transforms simple ingredients into golden pockets of flavor that have become a staple for my family gatherings. The combination of tender chicken, colorful peppers, and aromatic herbs creates an irresistible filling wrapped in flaky pastry that disappears quickly whenever I make them.

I first made these empanadas for a neighborhood potluck and they were such a hit that I now receive special requests whenever friends plan gatherings. The combination of convenience and impressive presentation makes these my go to recipe when I want to impress without spending hours in the kitchen.

Ingredients

• Extra virgin olive oil adds richness and helps develop flavor in the filling
• Minced onion creates a sweet aromatic base look for firm onions without soft spots
• Red and yellow bell peppers provide sweetness and vibrant color select peppers that feel heavy for their size
• Fresh garlic cloves offer pungent flavor that bottled versions simply cannot match
• Fresh cilantro brings brightness and authentic Latin flavor use both leaves and tender stems for maximum impact
• Shredded chicken breast provides lean protein rotisserie chicken works wonderfully here
• Chicken bouillon concentrates the savory flavors use low sodium if available
• Tomato paste adds depth and umami choose the type in tubes for best flavor
• Onion and garlic powder enhance the fresh ingredients with concentrated flavor
• Kosher salt brings all flavors together use Diamond Crystal brand for best control
• Empanada dough shells save tremendous time look for them in the freezer section of Latin markets
• Egg creates that beautiful golden crust and helps seal the edges

Step-by-Step Instructions

Prepare Your Workspace:

Heat your oven to 375°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup significantly easier. Allow your empanada shells to thaw if frozen while you prepare the filling.

Create The Flavor Base:

Heat olive oil in a large skillet over medium heat until it shimmers but does not smoke. Add the minced onions and bell peppers, cooking them slowly until they become soft and translucent, about 5 minutes. Stir occasionally to prevent browning.

Add Aromatics:

Once the vegetables have softened, add the minced garlic and fresh cilantro to the pan. Cook for exactly one minute, stirring constantly. This brief cooking time releases the aromatic compounds without allowing them to burn and become bitter.

Develop The Filling:

Add the shredded chicken, bouillon, tomato paste, onion powder, garlic powder, salt, and 2 tablespoons of water to the skillet. Stir thoroughly to ensure all ingredients are well combined. Simmer gently until the liquid evaporates and the mixture becomes cohesive, approximately 5 to 8 minutes.

Assemble The Empanadas:

Place approximately 1/3 cup of the filling onto each empanada dough round, positioning it slightly off center. Be careful not to overfill or the dough may tear during sealing. Leave about 1/2 inch of border around the edges.

Create The Egg Wash:

In a small bowl, mix one egg with a tablespoon of water until completely combined. This egg wash will serve as both glue for sealing and a glaze for browning.

Seal The Empanadas:

Brush the edges of each dough round with egg wash. Fold the dough over to create a half moon shape, pressing firmly to seal. Use a fork to crimp the edges, creating both a decorative pattern and ensuring a tight seal.

Prepare For Baking:

Brush the tops of each sealed empanada with the remaining egg wash, ensuring complete coverage for even browning. Arrange them on the prepared baking sheet with at least an inch of space between each one.

Bake To Golden Perfection:

Place the baking sheet in the preheated oven and bake for approximately 35 minutes. The empanadas should emerge golden brown with a crisp exterior and steaming interior.

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The secret to these empanadas lies in cooking down the filling until almost dry. I learned this technique from my neighbor whose Argentinian grandmother insisted that a wet filling would make the dough soggy. When my children were younger, I would make double batches and freeze half for quick after school snacks that felt special rather than rushed.

Freezing Instructions

These empanadas freeze beautifully before or after baking. To freeze before baking, arrange assembled unbaked empanadas on a parchment lined baking sheet and freeze until solid, about 2 hours. Transfer to freezer bags and store for up to 3 months. When ready to bake, add an extra 5 minutes to the baking time, no need to thaw. For baked empanadas, cool completely before freezing and reheat in a 350°F oven for 10 minutes until warmed through.

Dipping Sauce Options

While these empanadas are delicious on their own, serving them with dipping sauces elevates the experience. Try a bright chimichurri made with parsley, garlic, and olive oil for authentic Latin flavor. A simple mix of sour cream with lime zest and hot sauce creates a cooling counterpoint to the savory filling. For something sweet and spicy, combine equal parts mango chutney and your favorite salsa.

Make Ahead Tips

The filling can be prepared up to three days in advance and stored in an airtight container in the refrigerator. This actually improves the flavor as the spices have time to meld. Assembled uncooked empanadas can be refrigerated one day ahead. Simply cover them loosely with plastic wrap, being careful not to let it touch the dough. Let them sit at room temperature for 15 minutes before baking.

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Recipe FAQs

→ Can I freeze these chicken empanadas?

Yes! These empanadas are excellent for freezing. After assembly but before baking, place them on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer bag or container. When ready to eat, bake directly from frozen, adding about 10-15 minutes to the baking time.

→ What can I serve with chicken empanadas?

Chicken empanadas pair wonderfully with dipping sauces like chimichurri, salsa, guacamole, or sour cream. For a complete meal, serve with a simple green salad, rice and beans, or roasted vegetables. They also work well with a light soup as part of a lunch or dinner.

→ Can I make the empanada dough from scratch?

Absolutely! While this recipe calls for pre-made empanada shells, you can make homemade dough using flour, salt, cold butter, and ice water. Homemade dough typically needs to rest in the refrigerator for at least an hour before rolling and cutting into rounds.

→ What other fillings work well in empanadas?

Empanadas are versatile and can be filled with numerous combinations. Try ground beef with olives and raisins, cheese and corn, spinach and cheese, or black beans and sweet potatoes. You can also make sweet versions with fruits like apple or guava paste with cheese.

→ How do I know when my empanadas are done baking?

Empanadas are done when they've turned a beautiful golden brown color on top and the pastry appears flaky. The bottom should also be golden (not pale). If you're concerned about the filling being hot throughout, you can insert a food thermometer into one empanada - the internal temperature should reach 165°F (74°C).