If you're looking for a delectable snack or a unique addition to your meal, Chicken Empanadas should be your go-to choice. These little savory pastries, originating from Spain and popular in Latin America, are pockets of dough filled with a satisfying combination of tender chicken, spices, and sometimes cheese or vegetables.
Our recipe uses everyday ingredients, and with a bit of practice, you'll become an empanada-making pro in no time. Chicken Empanadas can be the star of your next dinner, a party appetizer, or a convenient snack to carry on the go.
Why This Recipe Works
There are several reasons that make this Chicken Empanada recipe a hit. Firstly, it leverages the balance between the heartiness of the chicken and the harmony of spices, creating a filling that's both flavorful and satisfying. We use a homemade empanada dough that's buttery, flaky, and absolutely divine. But if you're short on time, store-bought dough works great too, making this recipe flexible for all skill levels.
Secondly, you can customize the filling according to your preferences. The Recipe: suggests a basic chicken filling, but it's flexible enough to allow the addition of extras like cheese, corn, olives, or even a different protein, if you'd prefer. It's a perfect make-ahead meal for busy weeknights, and they freeze really well. You can prepare a big batch over the weekend, freeze them, and you've got a ready meal or snack for the whole week. Not to mention, they're a guaranteed crowd-pleaser - kids and adults alike love these empanadas.
Ingredients
Chicken Breast- We need around 1 pound of chicken breast for this recipe. Chicken breast is lean, a great source of protein and cooks quickly. If you prefer a different cut, you can use chicken thighs as a substitute.
Onions- One large onion should be sufficient. Onions provide a sweet, savory depth that forms the base of our empanada filling. If you don't have onions, shallots can be used as a substitute.
Bell Peppers- We need one bell pepper, any color. Bell peppers add a crisp texture and a slightly sweet flavor. Substitute with zucchini or carrots for different textures and flavors.
Puff Pastry Sheets- We will need around 2 sheets. Puff pastry provides a flaky, light crust for the empanadas. If puff pastry is unavailable, you can use pie dough or homemade empanada dough.
Spices- This includes cumin, chili powder, salt and pepper to taste. These spices give the empanada filling its characteristic flavor. Feel free to adjust the spice level to your liking. Substitute with taco seasoning if that's what you have on hand.
Tips
- Make sure to finely chop the chicken and vegetables to ensure a uniform filling and easier eating.
- Don't overstuff the empanadas, as they can rupture during baking.
- Seal the edges of the empanada well to prevent the filling from leaking out.
- Use a fork to crimp the edges of the empanadas for a nice pattern and a better seal.
- Brush the tops of the empanadas with egg wash (beaten egg) for a shiny, golden finish.
How to Serve
Empanadas are versatile and can be served in a variety of ways. They make a perfect snack on their own, but can also be a side dish or a main course, depending on the occasion.
- Party Snack: Empanadas are perfect finger foods for a party or gathering. Serve them alongside a selection of dips like salsa, guacamole, or sour cream for a fun, interactive snack.
- Lunch or Dinner: Serve the empanadas with a side salad for a light lunch or dinner. Add some black beans or Spanish rice for a complete meal.
- Picnics and Outings: Empanadas are great for picnics and outings as they are portable and can be eaten without utensils.
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Chicken Empanadas
Ingredients
- 1 poundchicken breast
- 1 large onion
- 1 bell pepper
- 2 puff pastry sheets
- Spices: Cumin Chili Powder, Salt, Pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Finely chop the chicken, onion, and bell pepper.
- Sauté the onion and bell pepper until soft, then add the chicken and spices and cook until the chicken is done.
- Roll out the puff pastry sheets and cut into circles.
- Place some filling onto each circle, fold over, and seal the edges.
- Brush each empanada with egg wash.
- Bake for 20-25 minutes, or until golden brown.
Nutrition
Notes
- Make sure to finely chop the chicken and vegetables to ensure a uniform filling and easier eating.
- Don't overstuff the empanadas, as they can rupture during baking.
- Seal the edges of the empanada well to prevent the filling from leaking out.
- Use a fork to crimp the edges of the empanadas for a nice pattern and a better seal.
- Brush the tops of the empanadas with egg wash (beaten egg) for a shiny, golden finish.