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Spanish Chicken Empanadas: A Savory Spanish Delight
Spanish Chicken Empanadas are handheld pastries filled with tender shredded chicken, aromatic spices, and vibrant vegetables. The flaky crust wraps around a savory filling that bursts with flavor from smoked paprika, cumin, and green olives. Perfect for gatherings or as a satisfying snack, the golden-brown empanadas deliver both texture and taste.
Table of Contents
- Why This Spanish Chicken Empanadas Recipe Works
- Everything You Need for Spanish Chicken Empanadas
- How To Make Spanish Chicken Empanadas Step by Step
- Easy Ingredient Swaps
- The History Behind Spanish Chicken Empanadas
- Avoid These Common Mistakes
- Meal Prep, Storage, and Reheating Tips
Why This Spanish Chicken Empanadas Recipe Works
- It’s a versatile dish perfect for any occasion. Spanish Chicken Empanadas work as a party appetizer, quick lunch, or satisfying dinner.
- The filling is packed with bold Spanish flavors. Smoked paprika, cumin, and green olives deliver a savory, slightly smoky taste that sets these empanadas apart.
- The recipe uses ready-made empanada dough discs for convenience. This makes it accessible even for home cooks with limited time.
- It’s simple to customize for dietary preferences. By tweaking a few ingredients, you can tailor the dish to your taste without losing its essence.
Everything You Need for Spanish Chicken Empanadas
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup red bell pepper, finely diced
- 1/4 cup tomato sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- 1/4 cup green olives, chopped
- 1 package (10-count) empanada dough discs
- 1 egg, beaten (for egg wash)
Smoked paprika adds depth and a distinctive smoky flavor that defines Spanish cuisine. Green olives introduce a hint of briny tang, balancing the richness of the chicken filling.
How To Make Spanish Chicken Empanadas Step by Step
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and garlic to the skillet and sauté until softened, about 3 minutes.
- Add red bell pepper and cook for an additional 2 minutes.
- Stir in shredded chicken, tomato sauce, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Cook for another 5 minutes to combine the flavors.
- Mix in the chopped green olives and remove the skillet from heat. Let the filling cool slightly.
Spanish Chicken Empanadas 11 Kitchen ApplianceKitchenAid Artisan Stand MixerEffortlessly shred chicken or mix dough for empanadas — a versatile kitchen appliance.
Essential CookwareNordic Ware Natural Aluminum Baking SheetDurable and even-heating baking sheet perfect for empanadas and other baked goods.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place an empanada dough disc on a clean surface. Spoon about 2 tablespoons of the chicken filling onto the center of the disc.
- Fold the dough over to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for extra security.
- Repeat with the remaining dough discs and filling.
- Arrange the empanadas on the prepared baking sheet and brush each one with the beaten egg for a golden finish.
- Bake the empanadas in the preheated oven for 20-25 minutes or until golden brown.
- Remove from the oven and let them cool for a few minutes before serving.
Easy Ingredient Swaps
- Swap green olives for black olives for a milder flavor. This tweak maintains the dish’s olive profile but softens the briny tang.
- Use rotisserie chicken instead of cooked chicken for added convenience. The pre-seasoning in rotisserie chicken complements the dish’s spices wonderfully.
- If fresh red bell pepper isn’t available, substitute with jarred roasted red peppers. These add a smoky undertone while preserving the dish’s texture.
The History Behind Spanish Chicken Empanadas
Empanadas trace their origins to Spain and Portugal, with the term “empanar” meaning “to bread” in Spanish. They were historically used as a portable meal for workers, combining hearty fillings like meat or fish with a baked or fried crust.
Chicken empanadas have evolved as a regional variation, incorporating spices and ingredients inspired by Spanish culinary traditions. This version highlights classic Spanish flavors like smoked paprika and olives, creating a dish that feels both nostalgic and modern.
You might also enjoy our chicken empanada.
Avoid These Common Mistakes
- Overfilling the empanadas can lead to leaks during baking. Stick to about 2 tablespoons of filling per empanada for optimal results.
- Skipping the egg wash might result in a less appealing appearance. Brushing the dough with egg ensures a golden, glossy finish.
- Failing to seal the edges tightly can cause the filling to spill out. Use a fork to crimp the edges for an extra-secure seal.
Meal Prep, Storage, and Reheating Tips
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. To freeze, arrange them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months.
For more ideas, check out our vegan empanadas dough.
Reheat refrigerated empanadas in a 375°F (190°C) oven for about 10 minutes. For frozen empanadas, bake directly from frozen at the same temperature for 25-30 minutes until heated through.
Looking for something similar? Try our easy 30-minute chicken chimichanga.
Spanish Chicken Empanadas
Ingredients
Method
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and garlic to the skillet and sauté until softened, about 3 minutes.
- Add red bell pepper and cook for an additional 2 minutes.
- Stir in shredded chicken, tomato sauce, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Cook for another 5 minutes to combine the flavors.
- Mix in the chopped green olives and remove the skillet from heat. Let the filling cool slightly.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place an empanada dough disc on a clean surface. Spoon about 2 tablespoons of the chicken filling onto the center of the disc.
- Fold the dough over to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for extra security.
- Repeat with the remaining dough discs and filling.
- Arrange the empanadas on the prepared baking sheet and brush each one with the beaten egg for a golden finish.
- Bake the empanadas in the preheated oven for 20-25 minutes or until golden brown.
- Remove from the oven and let them cool for a few minutes before serving.
Notes
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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
