Chicken Empanada

Chicken empanadas combine buttery, flaky pastry with a savory filling of spiced chicken and potatoes for a dish that’s irresistibly satisfying. The crisp, golden crust perfectly complements the rich, aromatic filling infused with garlic, cumin, and paprika. These baked delights are ideal for everything from party appetizers to a quick snack.

Table of Contents

• Why This Chicken Empanada Is Perfect for You
• Everything You Need for Chicken Empanada
• How To Make Chicken Empanada Step by Step
• Expert Tips for Best Results
• Common Questions About Chicken Empanada
• Common Mistakes to Avoid
• The Origins of Chicken Empanada

Why This Chicken Empanada Is Perfect for You

• Quick and simple preparation: This recipe uses common ingredients and straightforward steps, making it accessible even when your schedule feels overwhelming.
• A versatile dish: Perfect for parties, meal prepping, or as a satisfying snack whenever hunger strikes.
• Rich in flavor: The chicken and potato filling, lightly spiced with cumin and paprika, delivers a balanced and aromatic blend of savory tastes.
• Oven-baked for convenience: Skipping frying makes these empanadas an easier, mess-free alternative that’s just as delicious.

Everything You Need for Chicken Empanada

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound cooked chicken, shredded
• 1/2 cup cooked potatoes, diced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

The butter in the dough creates a flaky, tender crust, while cumin and paprika add depth and warmth to the filling’s flavor profile.

How To Make Chicken Empanada Step by Step

1. In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
2. Stir in the cold water, a tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. In a skillet over medium heat, add olive oil and sauté the onion until translucent, about 5 minutes. Add garlic and cook for 1 minute.
4. Stir in the shredded chicken, diced potatoes, cumin, paprika, salt, and pepper. Cook for 3-4 minutes until heated through, then remove from heat and let cool.
   

   

   

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5. Preheat the oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick.
6. Cut the dough into 4-inch circles and place 1 tablespoon of chicken filling in the center of each circle.
7. Fold the dough over the filling to create a half-moon shape, pressing the edges to seal. Use a fork to crimp the edges if desired.
8. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
9. Bake the empanadas for 25-30 minutes or until golden brown. Let cool slightly before serving.

Expert Tips for Best Results

• Chill your dough: Keeping the dough cold ensures a perfectly flaky texture when baked.
• Don’t overfill the empanadas: Using too much filling can make it difficult to seal the edges, potentially causing leaks during baking.
• Use parchment paper: Lining your baking sheet minimizes sticking and makes cleanup a breeze.
• Experiment with crimping: A fork or braided edge creates a decorative touch while firmly sealing the empanadas.

Common Questions About Chicken Empanada

• Can I make the dough ahead of time? Yes, the dough can be refrigerated for up to 2 days or frozen for longer storage.
• What other fillings can I use? While this recipe features chicken, you can replace it with beef, pork, or a vegetarian option like sautéed vegetables.
• How should I store leftovers? Store baked empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore their crisp texture.

Common Mistakes to Avoid

• Skipping the egg wash: This step is key for achieving that golden, glossy finish on your empanadas.
• Overworking the dough: Handling the dough too much can make it tough instead of tender and flaky.
• Not cooling the filling: Hot filling can melt the dough, making it harder to shape and seal the empanadas properly.

The Origins of Chicken Empanada

Empanadas trace their roots to Spain and Portugal, where they were inspired by meat-filled pies from the Middle East. Over time, they spread across Latin America and evolved into regional specialties. This chicken version showcases a blend of savory flavors and practical portability, making it a beloved choice worldwide.

You might also enjoy our creamy garlic chicken pan.