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Chicken Empanadas Recipe

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4.2 from 47 reviews

This Chicken Empanadas recipe features a savory filling of shredded chicken, sautéed vegetables, and flavorful spices wrapped in flaky store-bought empanada dough discs. Baked to golden perfection, these empanadas are perfect as an appetizer, snack, or main dish for gatherings and family meals.

  • Total Time: 50 minutes
  • Yield: 12 empanadas (serves 12)

Ingredients

Filling

  • 2 tablespoons olive oil
  • 1 medium yellow onion (finely diced)
  • 1 red bell pepper (finely diced)
  • 3 garlic cloves (minced)
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • 2 cups chopped or shredded cooked chicken
  • ½ cup shredded Monterey Jack cheese
  • ⅓ cup pitted and chopped green olives
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lime juice
  • Salt and freshly ground black pepper (to taste)
  • 1-2 tablespoons chicken broth (optional)

Dough & Finishing

  • 12 store-bought empanada dough discs (about 5 inches, thawed if frozen)
  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Prep. Preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper to prepare for baking.
  2. Cook the veggies. Heat olive oil in a large skillet over medium heat. Add the finely diced onion and red bell pepper, cooking for 5 to 6 minutes until softened. Stir in minced garlic and cook for an additional 20 seconds until fragrant.
  3. Add seasonings. Mix in tomato paste, smoked paprika, ground cumin, dried oregano, and optional red pepper flakes. Cook the mixture for one minute to allow the spices to bloom and become aromatic.
  4. Combine. Add the cooked shredded chicken to the skillet and heat through for 2 to 3 minutes. Remove the skillet from heat and allow the filling to cool for about 10 minutes to make handling easier.
  5. Add the cheese. Fold in shredded Monterey Jack cheese, chopped green olives, fresh parsley, and lime juice. Season the filling with salt and freshly ground black pepper to taste.
  6. Shape the empanadas. Place approximately 2½ tablespoons of the prepared filling in the center of each empanada dough disc. Lightly moisten the edges of the dough with water, fold over to enclose the filling, and firmly press to seal. Crimp edges with a fork or twist with your fingers for an appealing finish.
  7. Make the egg wash. Whisk together the egg and water, then brush this mixture over the tops of the empanadas to promote golden browning during baking.
  8. Bake. Arrange the empanadas on the prepared baking sheet and bake in the preheated oven for 22 to 25 minutes, until the dough is golden brown and cooked through.
  9. Cool, then serve. Remove the empanadas from the oven and allow them to cool for about 5 minutes before serving to ensure the filling sets slightly and is safe to eat.

Notes

  • Use cooked chicken from rotisserie or leftover roast chicken to save time.
  • If the filling seems dry, add 1-2 tablespoons of chicken broth to moisten before assembling.
  • For extra flavor, olives can be replaced or supplemented with capers or sun-dried tomatoes.
  • The empanada dough discs can be substituted with homemade dough if preferred.
  • Store leftover empanadas in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Latin American

Find it online: https://ellarecipe.com/chicken-empanadas-recipe/