Golden Chicken Empanadas: A Savory, No-Pork Delight

Chicken empanadas are warm, flaky pockets of flavor that bring together the heartiness of spiced chicken and the satisfaction of a perfectly golden crust. Traditionally a staple across many Latin American and Spanish-speaking countries, empanadas can be filled with a wide variety of ingredients, often including pork, ham, or bacon. This pork-free version focuses on chicken as the star protein, making it ideal for those with dietary preferences or restrictions.

Whether you’re making them for a family meal, preparing for a party, or stocking your freezer with ready-to-bake snacks, these empanadas are approachable for home cooks at any level. The combination of a rich, savory filling and a golden, crisp crust delivers a deeply satisfying bite that you can customize, freeze, and enjoy fresh out of the oven.

In this detailed guide, you’ll find everything you need to make delicious chicken empanadas from scratch or with the help of store-bought shortcuts. Let’s dig into ingredients, step-by-step methods, helpful tips, and creative ways to serve them.

Ingredients and Preparation

Yields: 10 empanadas

For the Filling:

• 2 tablespoons extra-virgin olive oil
• ½ cup finely chopped yellow onion
• 1 red bell pepper, diced
• 1 yellow or orange bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• 2 cups cooked and shredded chicken breast (about 1½ pounds)
• 2 teaspoons chicken bouillon powder
• 1 tablespoon tomato paste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• 1 cup water

For the Dough & Assembly:

• 10 empanada wrappers (6-inch store-bought dough, pie crust cut into circles, or homemade empanada dough)
• 1 egg, beaten with 1 tablespoon water (egg wash)

Optional Additions for Flavor Boost:

• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon chili flakes for heat

Preparation Notes:

• You can poach or roast your chicken ahead of time for easier shredding. Rotisserie chicken is also a quick option.
• Store-bought empanada wrappers save time and effort, though homemade dough will give you a more tender and flavorful pastry.
• The filling can be made a day ahead and refrigerated for faster assembly.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Prepare the filling base:
   • In a large skillet, heat olive oil over medium heat.
   • Add chopped onion and both diced bell peppers.
   • Cook until softened, about 5–7 minutes.
3. Add the aromatics:
   • Stir in garlic and chopped cilantro.
   • Sauté for 1 minute until fragrant.
4. Incorporate the chicken and spices:
   • Add shredded chicken to the skillet.
   • Mix in chicken bouillon, tomato paste, onion powder, garlic powder, and salt.
   • Optional: Add cumin, paprika, or chili flakes if using.
5. Simmer and thicken the filling:
   • Pour in 1 cup of water.
   • Stir well and let the mixture simmer for 5–8 minutes, or until most of the liquid is absorbed but the filling remains moist.
   • Remove from heat and let cool slightly.
6. Assemble the empanadas:
   • Place one dough round on a clean surface.
   • Spoon about ⅓ cup of chicken filling onto the center of the lower half of the dough.
   • Leave at least ¼ inch of space at the edge for sealing.
7. Seal and crimp:
   • Brush the edge of the dough with egg wash.
   • Fold the top half over the filling to form a half-moon shape.
   • Press the edges firmly with a fork to seal.
8. Prepare for baking:
   • Transfer empanadas to the lined baking sheet.
   • Brush the tops with the remaining egg wash.
9. Bake:
   • Bake for 30–35 minutes, or until the empanadas are golden brown and crisp.
   • Let cool for a few minutes before serving.

Beginner Tips and Notes

Making empanadas at home may seem like a complicated task, but with a few beginner-friendly strategies, it becomes a smooth and enjoyable process.

• Use store-bought wrappers if you’re short on time. They offer good texture and are especially helpful for beginners.
• Don’t overfill the dough. Too much filling makes sealing difficult and can cause leaks during baking.
• Keep a small bowl of water or egg wash nearby. It helps to seal the edges quickly as you assemble.
• Work in batches. Filling and sealing one or two empanadas at a time can help you avoid drying out the dough.
• Freeze before baking for longer storage. You can store uncooked empanadas in a single layer on a baking sheet, then transfer them to a bag or container once frozen.
• Always cool your filling before adding it to the dough. Hot filling can soften or tear the dough.
• Try a fork test. Tap the sealed edge with a fork to check if it’s secure; if it feels loose or flimsy, press it again.

Serving Suggestions

Empanadas can be served in a variety of ways, depending on the setting or the occasion. Here are a few popular and creative ideas:

• As a main dish:
  • Serve three empanadas per person alongside a green salad or a side of seasoned rice.
• As an appetizer:
  • Cut smaller rounds or halve each full-size empanada after baking. Serve with dipping sauces.
• For a party platter:
  • Offer a variety of fillings like chicken, beef, or cheese-spinach. Include salsa, sour cream, or chimichurri as dips.
• With soup:
  • Pair empanadas with a warm soup like black bean, corn chowder, or chicken tortilla.
• For lunchboxes or snacks:
  • These reheat well in the oven or air fryer, making them perfect for next-day meals.

Great sauces to pair with chicken empanadas:

• Cilantro-lime crema
• Spicy chipotle mayo
• Classic chimichurri
• Garlic yogurt sauce

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Engagement Features

Here are some ways to customize or engage with this recipe:

• Make it your own:
  • Try adding cheese to the filling for a melty center.
  • Swap bell peppers for corn or black beans for variety.
• Freeze and store:
  • Once assembled, freeze uncooked empanadas flat on a tray. Store in a freezer bag and bake from frozen (add 5 extra minutes).
• Cooking for a group?
  • Double the filling and prep ahead. Store refrigerated filling for up to 3 days.
• Kids in the kitchen:
  • Let kids help with folding and sealing—just watch out for filling overload.
• Want a crispier shell?
  • Bake with a convection fan or finish under a broiler for 1–2 minutes.

Quick FAQ

• Can I air fry these? Yes! Air fry at 375°F for 10–12 minutes, flipping halfway.
• What if I don’t have empanada dough? Use pie crust or puff pastry. Just cut into 6-inch circles.
• Can I use dark meat chicken? Absolutely—just make sure it’s cooked and shredded well.
• Are they spicy? Not by default. Add chili flakes or hot sauce if you want heat.