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These homemade chicken empanadas have become a staple in my kitchen. I absolutely love how the tender shredded chicken mingles with sautéed onions peppers and my favorite spices all wrapped up in the flakiest golden crust you can imagine. I make these for everything from casual family dinners to fancy get-togethers and my guests always ask for the recipe.
The Magic Behind These Empanadas
The combination of juicy chicken filling and buttery pastry in these empanadas just works. What I love most is how versatile they are you can switch up the fillings based on what you have in your kitchen. I often make a big batch and freeze them which is such a lifesaver when unexpected company drops by or when I need a quick dinner solution.
Your Shopping List
- Extra virgin olive oil: 2 tbsp The good stuff makes a difference here.
- Onion: 1/2 cup, minced The base of all that good flavor.
- Bell peppers: 1 red and 1 yellow or orange, minced I love using colorful ones.
- Garlic: 4 cloves, minced Fresh is best trust me.
- Cilantro: 2 tbsp, freshly minced Brightens everything up.
- Shredded chicken breast: 2 cups I sometimes use rotisserie chicken when I'm in a hurry.
- Chicken bouillon: 2 tsp My secret weapon for extra flavor.
- Tomato paste: 1 tbsp Gives that rich color and taste.
- Onion powder: 1 tsp For that extra punch.
- Garlic powder: 1 tsp Because more garlic is always good.
- Kosher salt: 1/2 tsp The finishing touch.
- Empanada dough shells: 10 Store bought is totally fine.
- Egg: 1, beaten This gives them that gorgeous golden shine.
Making Your Empanadas
- Start With The Filling
- Get your oven warming to 375°F and line a baking sheet. Heat up your olive oil in a big skillet and toss in those onions and peppers. Let them get soft and fragrant about 5 minutes. Add garlic and cilantro and cook just until you can smell all that goodness.
- Mix In The Chicken
- Now add your shredded chicken bouillon tomato paste and all those lovely spices. Pour in a cup of water and let it simmer down until everything's moist but not soupy usually takes 5-8 minutes.
- Time To Fill and Fold
- Scoop about 1/3 cup of filling onto one side of each dough round. Leave a little border brush the edges with egg and fold them over. Press with a fork to make those pretty edges and seal in all the goodness.
- Into The Oven
- Line up your empanadas on your baking sheet brush them with egg to make them shine and pop them in the oven for 35 minutes until they're golden brown and gorgeous.
My Best Tips For You
Don't get too excited with the filling less is more here or they'll burst in the oven. Press those edges really well with your fork and if you're feeling adventurous try swapping the chicken for beef or adding your favorite hot sauce to the mix.
Keeping Them Fresh
These beauties will stay good in your fridge for about 3 days in an airtight container. If you want to freeze them let them cool completely then layer them in a freezer bag. When you're ready for more just let them thaw for half an hour and warm them up at 400°F for about 20 minutes.
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Ways To Serve Them
I love serving these with all sorts of dips sour cream is my family's favorite but my homemade BBQ sauce is a close second. They're perfect with a simple salad some roasted veggies or rice. Sometimes I just wrap them up and pack them for picnics they're the ultimate portable meal.
Frequently Asked Questions
- → Can I freeze these empanadas?
You can freeze them both before or after baking. Wrap them well and freeze for up to 3 months. When ready to eat, bake frozen ones a bit longer than fresh.
- → What can I serve with these empanadas?
They go great with fresh salsa, guacamole, or sour cream for dipping. A simple green salad makes them into a complete meal.
- → Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works great and saves time. Just shred the meat and use it in place of the chicken breast.
- → Why do I need to brush with egg wash?
The egg wash helps seal the edges and gives the empanadas their beautiful golden-brown color when baked. It also helps keep the filling inside while baking.
- → Can I make my own empanada dough?
While store-bought dough is convenient, you can make your own with flour, butter, water, and salt. Homemade dough needs to rest in the fridge before using.