Baked Chicken Empanadas

Baked Chicken Empanadas are a golden, flaky delight filled with savory, spiced chicken wrapped in buttery pastry — the perfect handheld comfort food. Unlike fried versions, these empanadas are baked, making them lighter yet equally satisfying.

They’re ideal for parties, snacks, or a quick family dinner. The aroma of roasted chicken, onions, and warm spices makes every bite irresistible. Whether you’re new to empanadas or a seasoned cook, this recipe brings together simplicity, flavor, and convenience in one beautiful pastry pocket that’s sure to impress!

Why I Love This Recipe:

I love this recipe because it strikes the perfect balance between comfort and flavor. The tender chicken filling, combined with sautéed vegetables and aromatic spices, feels hearty and homely. The baked crust adds a delicate crispness without being greasy.

These empanadas are easy to prepare ahead of time, freeze beautifully, and taste even better reheated. Plus, they’re versatile — you can customize the filling to your liking. Whether served as appetizers or a main dish, they bring warmth and joy to every occasion.

Why It’s a Must-Try Dish:

Baked Chicken Empanadas are a must-try because they combine flavor, convenience, and nutrition in one bite. Baking instead of frying makes them a healthier alternative without compromising taste or texture. The flaky crust and juicy filling are crowd-pleasers, perfect for family gatherings, potlucks, or school lunches.

They also make great freezer meals — just pop them in the oven whenever you crave something savory. Plus, the recipe is flexible — you can experiment with spices, cheese, or sauces to match your mood or culture.

Recipe Details:

• Preparation Time: 25 minutes
• Cooking Time: 25 minutes
• Total Time: 50 minutes
• Servings: 12 empanadas
• Calories: Approximately 220 calories per empanada
• Cuisine: Latin American / Spanish-inspired
• Course: Appetizer / Main Course / Snack

Ingredients:

For the Dough:

• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter (cold, cubed)
• 1 large egg
• ⅓ cup ice-cold water
• 1 teaspoon white vinegar

For the Chicken Filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup cooked chicken breast, shredded
• ½ cup bell pepper (red or green), diced
• ½ teaspoon smoked paprika
• ½ teaspoon cumin powder
• ¼ teaspoon chili flakes (optional)
• Salt and black pepper, to taste
• 2 tablespoons tomato paste or sauce
• ¼ cup chopped fresh cilantro (optional)

For Assembly:

• 1 egg (beaten, for egg wash)
• Optional: sesame seeds or poppy seeds for topping

Simple Cooking Directions:

1. Prepare the dough and chill it.
2. Make the chicken filling by sautéing aromatics and mixing in the shredded chicken and spices.
3. Roll out the dough and cut circles.
4. Fill, seal, and brush with egg wash.
5. Bake until golden brown.
6. Serve warm with dipping sauce or a side salad.

Step-by-Step Recipe Preparation:

Step 1: Prepare the Dough
In a large bowl, combine flour and salt. Cut in the cold butter until crumbly. In a small bowl, whisk together the egg, water, and vinegar. Add this mixture to the flour mixture and stir until a dough forms. Knead lightly, form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Step 2: Make the Filling
In a skillet, heat olive oil over medium heat. Sauté onions until soft, then add garlic and bell pepper. Stir in tomato paste, cumin, paprika, chili flakes, salt, and pepper. Add the shredded chicken and cook for 2–3 minutes until well combined. Remove from heat and let it cool completely.

Step 3: Assemble the Empanadas
Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to ⅛-inch thickness. Cut into 4–5 inch circles. Place 1 tablespoon of filling in the center of each circle. Fold over into a half-moon shape and press the edges with a fork to seal.

Step 4: Brush and Bake
Place the empanadas on a parchment-lined baking sheet. Brush each with beaten egg for a glossy finish. Optionally, sprinkle with sesame seeds. Bake for 20–25 minutes or until golden brown.

Step 5: Cool and Serve
Allow them to cool slightly before serving. The crust should be crisp, and the filling steaming hot.

How to Serve:

Serve your baked chicken empanadas warm with a side of creamy avocado dip, salsa, sour cream, or chimichurri sauce. They pair wonderfully with a light salad or roasted vegetables for a complete meal. For a party platter, serve mini versions alongside dipping sauces for guests to enjoy.

Additional Recipe Tips:

• Always chill your dough to make it easier to handle and achieve a flakier crust.
• Let the filling cool before assembling — this prevents soggy dough.
• Don’t overfill, or the empanadas may burst while baking.
• Brushing with egg wash ensures a shiny, golden crust.
• Add a pinch of cheese to the filling for extra richness.

Variations:

• Spicy Chicken Empanadas: Add jalapeños or chipotle sauce for extra heat.
• Cheesy Chicken Empanadas: Mix mozzarella, cheddar, or cream cheese into the filling.
• BBQ Chicken Empanadas: Substitute tomato paste with BBQ sauce for a smoky twist.
• Vegetarian Version: Replace chicken with black beans, corn, and spinach.
• Breakfast Empanadas: Fill with scrambled eggs, chicken sausage, and cheese.

Freezing and Storage:

• To Freeze (Before Baking): Arrange unbaked empanadas on a tray and freeze until solid. Then transfer to an airtight container or freezer bag for up to 3 months. Bake directly from frozen, adding 5 extra minutes to baking time.
• To Store (After Baking): Keep in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10 minutes to restore crispness.

Special Equipment Needed:

• Rolling pin
• Baking sheet
• Parchment paper
• Fork (for sealing edges)
• Pastry brush (for egg wash)
• Skillet or sauté pan

FAQ:

Q1: Can I use store-bought pie dough or puff pastry?
Yes! Both work perfectly if you want to save time. The texture will vary slightly — puff pastry will be flakier.

Q2: Can I make the filling in advance?
Absolutely. The filling can be made up to 2 days ahead and stored in the fridge.

Q3: Can I air fry these empanadas?
Yes. Air fry at 370°F (188°C) for about 10–12 minutes until golden.

Q4: What’s the best dipping sauce?
Try creamy cilantro dip, garlic aioli, salsa verde, or spicy chipotle mayo.

Q5: How can I make them gluten-free?
Use gluten-free flour or ready-made gluten-free pie crust dough.

Conclusion:

These Baked Chicken Empanadas are everything you could want in a comfort dish — flaky, flavorful, and full of homemade warmth. They’re healthier than fried versions, easy to customize, and perfect for sharing. Whether you’re hosting a get-together, packing lunch, or meal-prepping for the week, these empanadas bring a burst of flavor in every bite. With their golden crust and savory filling, they’re sure to become a family favorite. Bake a batch today — your kitchen will smell divine, and your taste buds will thank you!