These Chicken Empanadas are the kind of recipe that survives weeknight dinners, weekend snacks, and potlucks with equal grace. They crisp up golden in the oven, hold a savory, slightly saucy filling, and travel well — which makes them a reliable make-ahead option. I love recipes that aren’t fussy but reward a little attention; this one fits that category perfectly.
Make the filling once and turn it into empanadas, sliders, or a quick taco-style topping. The aromatics and spices in the filling are straightforward, and the empanada dough rounds keep the assembly fast. There’s room to tweak, but you’ll get great results by following the steps below.
Below I’ve broken the process into clear parts: what you need, the exact step-by-step method, sensible swaps, and practical tips I picked up while testing. If you want a cozy snack or a party platter that disappears fast, these Chicken Empanadas are your go-to.
Ingredients at a Glance
- 2 tablespoons neutral oil — for sautéing vegetables and carrying flavor without adding its own taste.
- ½ yellow onion (diced) — provides a sweet, aromatic base.
- 2 bell peppers (any color, diced) — add freshness and soft texture; use any color you prefer.
- 4 cloves garlic (minced) — gives a bright, savory lift; mince just before cooking.
- 2 tablespoons tomato paste — concentrates tomato flavor and helps bind the filling.
- 2 teaspoons ground cumin — warms and rounds the filling with earthy spice.
- 1 teaspoon dried oregano — adds a hint of herbaceous depth.
- ½ teaspoon kosher salt — season early so flavors can develop; adjust to taste if using table salt.
- ¼ teaspoon ground black pepper — a little heat and complexity.
- 2 cups shredded cooked chicken(*) — the main protein; use leftover roast chicken or store-bought rotisserie.
- 1 cup water — used to loosen the filling so it finishes moist but not soupy.
- 10 frozen empanada dough rounds (such as Goya, thawed) — a shortcut that keeps assembly quick; thaw according to package directions.
- 1 large egg (lightly beaten) — for an egg wash that gives the empanadas a glossy, golden finish.
Chicken Empanadas: Step-by-Step Guide
- Heat 2 tablespoons neutral oil in a large skillet over medium heat until the oil shimmers.
- Add ½ yellow onion (diced) and 2 bell peppers (diced). Cook, stirring occasionally, until the vegetables are softened, about 5–7 minutes.
- Add 4 cloves garlic (minced) and cook, stirring, 30–60 seconds until fragrant.
- Stir in 2 tablespoons tomato paste, 2 teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Cook, stirring, about 1–2 minutes, until the tomato paste darkens and the spices are fragrant.
- Add 2 cups shredded cooked chicken and 1 cup water. Bring to a simmer and cook, stirring occasionally, until most of the liquid has evaporated and the chicken is heated through (until the mixture is moist but not soupy). Remove from heat and let the filling cool slightly. (You may chill the filling now if making ahead.)
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- If your empanada dough rounds are still frozen, thaw them according to the package directions. Place 10 thawed empanada dough rounds on your work surface.
- Spoon 2 tablespoons of the filling onto the center of each dough round.
- Moisten the edges of each dough round with a little water, fold each round in half to form a half-moon, and press the edges together. Use a fork to crimp and seal the edges.
- Place the sealed empanadas on the prepared baking sheet, spacing them so they do not touch. Brush the tops with 1 large egg (lightly beaten).
- Bake in the preheated oven for 25–30 minutes, or until the empanadas are golden brown.
- Remove from the oven and let the empanadas cool slightly before serving.
Reasons to Love Chicken Empanadas
They’re versatile. These empanadas fit breakfasts, lunches, dinners, and snack spreads. Make a big batch and freeze extras for quick reheating later.
They’re forgiving. The filling is forgiving with texture — a little extra moisture can be cooked off, and you can shred the chicken roughly. The dough rounds seal reliably with a fork crimp and an egg wash for dependable browning.
They travel well and plate beautifully. Golden handheld pockets are easy to transport and look attractive on a platter. The combination of sautéed peppers, onion, tomato paste, and warming spices is simple but satisfying.
Swap Guide
Filling swaps
- Chicken options — use rotisserie chicken, leftover roasted chicken, or poached chicken for an easy shortcut (no extra cooking time needed).
- Vegetable variation — if you don’t have bell peppers, swap in diced roasted poblano or extra onion. Keep the diced size consistent so the filling cooks evenly.
- Spice tweaks — increase cumin or add a pinch of smoked paprika for smoky depth. These are flavor tweaks, not quantity changes.
Dough and finishing options
- Dough — pre-made empanada rounds speed things up; you can also use puff pastry or pie dough if you prefer a flakier crust (note: baking times may shift).
- Egg wash alternatives — a milk brush will give a softer sheen; omit the egg for a vegan finish and expect a paler crust.
Essential Tools for Success
- Large skillet — wide surface for evenly softening the onion and peppers and for evaporating excess liquid from the filling.
- Sharp knife and cutting board — consistent dice speeds cooking and keeps texture even.
- Spoon and fork — a standard spoon for portioning 2 tablespoons of filling, and a fork for crimping edges tight.
- Baking sheet and parchment paper — prevents sticking and helps browning without extra oil.
- Pastry brush — for an even egg wash and that glossy finish.
Easy-to-Miss Gotchas
- Overfilling the rounds — the recipe calls for 2 tablespoons of filling per dough round. Too much filling prevents sealing and can leak in the oven.
- Not evaporating water — when you add 1 cup water to the chicken, simmer until most of it evaporates. If the filling is too wet, the empanadas will be soggy.
- Thawing dough properly — work with thawed rounds. If they’re still cold in the middle, they can crack when folded.
- Sealing edges well — moisten the edges and crimp tightly. If the seal isn’t complete, filling can escape during baking.
- Skipping the egg wash — it’s optional but helps the empanadas turn a uniform golden brown and look finished.
Seasonal Serving Ideas
Spring: Serve with a bright, herb-forward salad (think cilantro or parsley with lemon) to lift the richness. Fresh scallions or a quick slaw add texture.
Summer: Pair with grilled corn salsa or a chopped tomato-avocado salad. The pepper and tomato flavors in the filling play nicely with sweet corn.
Autumn/Winter: Offer warm dips like a roasted red pepper sauce, chimichurri, or a simple salsa verde. Hearty sides like black beans and rice make for a comforting plate.
What I Learned Testing
The first time I made these, I underestimated how much the tomato paste concentrates as it cooks. Give it time — when the paste darkens and the spices bloom, the flavor deepens significantly. That minute or two of stirring transforms a flat filling into something savory and cohesive.
I also learned to trust the portion size: 2 tablespoons per round is the sweet spot. It fills the pastry without stressing the seams and produces a neat, consistent final product. When I overstuffed a batch, they leaked; when I underfilled them, they felt dry.
Finally, chilling the filling for a short while before assembly helped me work faster. Slightly cooled filling is easier to handle and less likely to make the dough soggy while assembling a larger batch.
Keep-It-Fresh Plan
Refrigerate: Store cooled empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–12 minutes to restore crispness.
Freeze: To freeze, arrange baked and cooled empanadas on a sheet and freeze until firm, then transfer to a sealed bag or container for up to 2 months. Reheat from frozen at 375°F for 15–20 minutes, or until heated through and crisp.
Make-ahead filling: The filling can be made and chilled up to 3 days ahead. Reheat gently to room temperature before filling dough rounds, or assemble chilled empanadas and freeze them raw on a sheet; once frozen, transfer to bags and bake from frozen, adding 5–8 minutes to the bake time.
Handy Q&A
- Can I use raw chicken? — The recipe calls for 2 cups shredded cooked chicken, so use cooked chicken. If using raw chicken you’ll need to cook and shred it first; follow a safe method like roasting or boiling before adding to the filling.
- What if my filling is too wet? — Return it to the skillet and simmer gently until most liquid evaporates. The final filling should be moist but not soupy.
- How do I get a crisp bottom? — Bake on a hot, middle oven rack and use parchment paper. For an extra-crisp bottom, preheat a baking sheet and place the empanadas on the hot sheet (careful when handling).
- Can I make these vegan? — Swap shred-cooked vegetable protein for the chicken and replace the egg wash with a plant-based milk brush. Baking time should be similar, but color will be paler without egg wash.
Make It Tonight
Start by shredding any leftover roast or rotisserie chicken you have. Dice the onion and peppers while the pan heats. Follow the order in the step-by-step guide: sauté, stir in tomato paste and spices, add chicken and water, reduce, then assemble and bake. Working through one clear flow — cook, cool, fill, seal, bake — makes the process quick and satisfying.
Set a timer, prep your mise en place, and remember: two tablespoons of filling per round and a tight seal are the small rules that make these empanadas reliably delicious. Pull them from the oven when golden, let them rest for a few minutes, and serve warm.
Chicken Empanadas
Ingredients
Ingredients
- 2 tablespoonsneutral oil
- 1/2 yellow onion diced
- 2 bell peppers any color, diced
- 4 clovesgarlic minced
- 2 tablespoonstomato paste
- 2 teaspoonsground cumin
- 1 teaspoondried oregano
- 1/2 teaspoonkosher salt
- 1/4 teaspoonground black pepper
- 2 cupsshredded cooked chicken *
- 1 cupwater
- 10 frozen empanada dough rounds such as Goya, thawed
- 1 largeegg lightly beaten
Instructions
Instructions
- Heat 2 tablespoons neutral oil in a large skillet over medium heat until the oil shimmers.
- Add ½ yellow onion (diced) and 2 bell peppers (diced). Cook, stirring occasionally, until the vegetables are softened, about 5–7 minutes.
- Add 4 cloves garlic (minced) and cook, stirring, 30–60 seconds until fragrant.
- Stir in 2 tablespoons tomato paste, 2 teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Cook, stirring, about 1–2 minutes, until the tomato paste darkens and the spices are fragrant.
- Add 2 cups shredded cooked chicken and 1 cup water. Bring to a simmer and cook, stirring occasionally, until most of the liquid has evaporated and the chicken is heated through (until the mixture is moist but not soupy). Remove from heat and let the filling cool slightly. (You may chill the filling now if making ahead.)
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- If your empanada dough rounds are still frozen, thaw them according to the package directions. Place 10 thawed empanada dough rounds on your work surface.
- Spoon 2 tablespoons of the filling onto the center of each dough round.
- Moisten the edges of each dough round with a little water, fold each round in half to form a half-moon, and press the edges together. Use a fork to crimp and seal the edges.
- Place the sealed empanadas on the prepared baking sheet, spacing them so they do not touch. Brush the tops with 1 large egg (lightly beaten).
- Bake in the preheated oven for 25–30 minutes, or until the empanadas are golden brown.
- Remove from the oven and let the empanadas cool slightly before serving.
Equipment
- Baking Sheet
Notes
*
Cook your own chicken
or use a store-bought
rotisserie chicken
for ease.
Storage:
Store chicken empanadas in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.
