Chicken Empanadas | The Modern Proper

why make this recipe

Chicken empanadas are a delicious treat that everyone loves. They are perfect for a quick snack, a party, or even a full meal. With their golden, flaky crust and tasty filling, these empanadas are sure to please friends and family. Plus, making them at home is easier than you might think!

how to make Chicken Empanadas

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup onion, chopped
• 1 cup bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups empanada dough (store-bought or homemade)
• 1 egg, beaten (for egg wash)
• Oil for frying (if frying)

Directions:

1. In a large skillet, heat a bit of oil over medium heat. Add the onion and bell pepper, and cook until soft, about 5 minutes.
2. Stir in the garlic, cumin, paprika, salt, and pepper, and cook for another minute.
3. Add the shredded chicken to the skillet and mix well. Cook for about 3 minutes just to heat through. Remove from heat and let cool.
4. Preheat your oven to 400°F (200°C) if baking.
5. Roll out the empanada dough on a floured surface. Cut out circles, about 4-6 inches in diameter.
6. Place a spoonful of the chicken mixture in the center of each dough circle.
7. Fold the dough over to make a half-moon shape. Press the edges firmly to seal, and crimp with a fork for extra security.
8. If baking, place the empanadas on a baking sheet and brush with the beaten egg. Bake for 20-25 minutes, or until golden brown. If frying, heat oil in a pan and fry until golden on both sides.
9. Remove from heat and let cool slightly before serving.

how to serve Chicken Empanadas

Serve the chicken empanadas warm, ideally with dipping sauces like salsa, guacamole, or sour cream. They make great appetizers or sides during get-togethers.

how to store Chicken Empanadas

If you have leftovers, you can store the chicken empanadas in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month. To reheat, bake them in the oven or microwave until warm.

tips to make Chicken Empanadas

• Make sure to seal the empanadas well to prevent filling from leaking out while cooking.
• Don’t overfill the empanadas; a spoonful of filling is usually enough.
• Feel free to add other spices and ingredients to the filling, like corn or cheese, for added flavor.

variation

You can use different types of meat for the filling, like beef or pork. Vegetarian options are also great! Try using beans and cheese or combined vegetables for a tasty twist.

FAQs

1. Can I use store-bought dough?

Yes, store-bought dough is a time-saver and works perfectly for chicken empanadas.

2. Can I make the filling ahead of time?

Absolutely! You can prepare the filling a day ahead and keep it in the fridge until you are ready to make the empanadas.

3. How can I reheat frozen empanadas?

To reheat frozen empanadas, bake them in the oven at 375°F (190°C) for about 15-20 minutes, or until heated through.

Chicken Empanadas

Chicken empanadas are a delicious treat featuring a flaky crust and a savory chicken filling, perfect for snacks, parties, or meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 empanadas

Course: Appetizer, Main Course, Snack

Cuisine: Latin American

Calories: 250

Ingredients Method Notes

Ingredients

  

Filling

• 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
• 1 cup onion, chopped
• 1 cup bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Dough

• 2 cups empanada dough (store-bought or homemade)
• 1 egg beaten (for egg wash) Brush on dough for a golden finish.
• Oil for frying (if frying) Use your preferred oil for frying.

Method

 

Preparation

1. In a large skillet, heat a bit of oil over medium heat. Add the onion and bell pepper, and cook until soft, about 5 minutes.
2. Stir in the garlic, cumin, paprika, salt, and pepper, and cook for another minute.
3. Add the shredded chicken to the skillet and mix well. Cook for about 3 minutes just to heat through. Remove from heat and let cool.

Assembly

1. Preheat your oven to 400°F (200°C) if baking.
2. Roll out the empanada dough on a floured surface. Cut out circles, about 4-6 inches in diameter.
3. Place a spoonful of the chicken mixture in the center of each dough circle.
4. Fold the dough over to make a half-moon shape. Press the edges firmly to seal, and crimp with a fork for extra security.

Cooking

1. If baking, place the empanadas on a baking sheet and brush with the beaten egg. Bake for 20-25 minutes, or until golden brown.
2. If frying, heat oil in a pan and fry until golden on both sides.
3. Remove from heat and let cool slightly before serving.

Notes

Make sure to seal the empanadas well to prevent filling from leaking out while cooking. Don’t overfill the empanadas; a spoonful of filling is usually enough. Feel free to add other spices and ingredients to the filling, like corn or cheese, for added flavor. You can also use different types of meat for the filling, like beef or pork, or vegetarian options like beans and cheese.