Chicken Empanadas (Empanadas De Pollo)

Hey, friend! So glad you’re here. Today, we’re tackling one of my absolute favorite kitchen projects: homemade chicken empanadas.

There’s just something special about them, isn’t there? A golden-brown pocket of pure comfort. I remember the first time I had a real one, not from a freezer box. The crust shattered just right, and the filling was so rich and savory. It was a total game-changer for me.

An empanada is so much more than a turnover. It’s a handheld meal. A portable hug. They’re a huge deal all across Latin America and Spain, and the cool thing is that every family has their own secret recipe.

This recipe is my take on that classic tradition. We’re aiming for that authentic taste, but I promise, the steps are totally straightforward. No crazy techniques here. Whether you cook all the time or are just getting started, you can totally master this.

Ready to roll up your sleeves? Let’s do this!

The Game Plan

Before we get our hands dirty, let’s look at the road map.

Time Commitment: You’ll want to set aside about 2.5 hours.

• Active Prep: 30 minutes
• Cooking & Baking: 1 hour
• Dough Resting: 1 hour (Super important! Don’t skip this.)

Good things take time, and these are very good things.

How Many Does It Make? This recipe makes 16 empanadas. Perfect for dinner, a party, or stocking the freezer. Need more or less? It’s easy to adjust.

Empanadas to Make	Dough Ingredients (Approx.)	Filling Ingredients (Approx.)
8 Empanadas	1 ½ cups flour, ⅜ cup butter	½ lb chicken, 1 onion
16 Empanadas	2 ¾ cups flour, ¾ cup butter	1 lb chicken, 2 onions
32 Empanadas	5 ½ cups flour, 1 ½ cups butter	2 lbs chicken, 4 onions

Difficulty Level: I’d call this one “adventurous beginner.” Nothing is technically hard, but making the dough and filling from scratch just takes a little love and patience. The payoff is huge!

What You’ll Need:

• Food processor (with a dough blade is ideal)
• A big skillet or pan
• Baking sheets
• Rolling pin
• A 4 ¾ inch round cutter

Don’t have a food processor? No worries! You can use a pastry blender or two knives to cut the butter into the flour. It works just as well. And for the cutter? The rim of a big glass or a small bowl is a perfect stand-in.

Want to prep ahead? You totally can! Make the filling a day ahead and just pop it in the fridge. You can even assemble the empanadas and freeze them unbaked. A true lifesaver for busy weeks.

The Ingredients: Our Building Blocks

Great food starts with great ingredients. Here’s what we’re working with.

For that Flaky, Buttery Crust (La Masa)

This is the crispy, golden shell for our filling. We need it to be perfect.

You’ll need 2 ¾ cups of all-purpose flour, ½ teaspoon of salt, and a tiny pinch of sugar (this helps it brown beautifully). The star is ¾ cup of unsalted butter, which we’ll melt. Using unsalted is key because it lets you control the salt level. Finally, ½ cup of cold water brings it all together. The water has to be cold—it keeps the butter from getting greasy and is the secret to a flaky finish.

For that Rich, Savory Filling (El Relleno)

This is the heart of the empanada.

We’ll start with 2 tablespoons of vegetable oil to cook down 2 medium onions (diced or sliced, your call). Don’t rush this part! Letting the onions slowly caramelize builds an incredible sweet and savory base. Then, we’ll toss in 3 minced garlic cloves. The main event is 1 pound of boneless, skinless chicken breasts, already cooked and shredded. My favorite shortcut? A store-bought rotisserie chicken. It saves so much time and is always delicious.

Now for the flavor. The spice blend is where the magic happens.

• 1 teaspoon paprika
• 1 teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• 1 teaspoon salt
• ¼ teaspoon ground red chili (for just a little warmth)

Finally, 1 cup of hot water helps all those flavors meld together into a perfect, saucy filling.

For that Golden Shine

Just 1 beaten egg. This simple egg wash is what gives the empanadas that gorgeous, professional-looking glossy top.

The Step-by-Step: Let’s Make Some Empanadas!

Alright, time to get cooking. I’ll walk you through it, step-by-step.

Part 1: Making the Perfect Dough

First up, the dough. In your food processor with the dough blade, pulse the flour, salt, and sugar together.

With the processor on low, slowly pour in the melted butter. It should start to look like wet sand. Then, slowly drizzle in the cold water until the dough pulls together into a soft ball.

The key? Don’t over-mix it! If you work the dough too much, the crust will be tough instead of tender.

Turn the dough out onto your counter. It should be smooth, not sticky. Wrap it up tight in plastic wrap and let it chill in the fridge for at least 1 hour. This rest is non-negotiable. It lets the gluten relax, which means a tender bite and dough that’s way easier to roll out.

Part 2: Crafting that Flavorful Filling

While the dough is chilling, let’s make the filling.

Heat the oil in a big pan over medium-low heat. Add the onions. Now, be patient. Let them cook for a good 15-20 minutes, stirring once in a while. You want them to get deeply golden and sweet. Your kitchen will start to smell amazing. This is flavor-building 101.

Once the onions look perfect, toss in the garlic and cook for just a minute until you can smell it. Now, stir in the shredded chicken and all those beautiful spices: paprika, cumin, salt, black pepper, and chili. Mix it all up so the chicken gets coated.

Pour in the hot water, bring it to a simmer, and let it cook with the lid off for 20-30 minutes. Most of the water will cook off, leaving you with a thick, savory filling where all the flavors have become best friends.

Crucial Tip: The filling must cool down to room temperature before you start assembling. If it’s hot, it will melt the butter in the dough. The result? A greasy mess that’s impossible to seal.

Part 3: Assembling and Baking

The moment we’ve been waiting for! Preheat your oven to 350˚F (175°C) and line two baking sheets with parchment paper.

Lightly flour your counter and roll out the chilled dough until it’s about ⅛-inch thick. Use your cutter to punch out as many circles as you can. You can bunch up the scraps and re-roll them to get all 16 discs.

Spoon about 2 tablespoons of the cooled filling into the center of each circle. It’s tempting to overfill them, but don’t! They’ll be hard to seal and might explode in the oven. A lesson I learned the hard way.

Brush a little beaten egg around the edge of the dough. Fold it over into a half-moon and press the edges to seal.

For that classic look, you have two choices:

• The Fork Crimp: Easy and classic. Just press a fork all along the sealed edge.
• The Repulgue (Rope Seal): This is the traditional, fancy-looking one. Pinch a corner, then fold that little piece of dough over itself and press down. Keep doing that—folding and pressing—all the way down the edge. It looks harder than it is!

Place your empanadas on the baking sheets, leaving a little space between them. Brush the tops all over with the rest of the egg wash. This is the secret to that incredible golden-brown shine.

Bake for 20-25 minutes. They’re done when they’re puffed up and a deep, beautiful golden brown.

Want to Mix It Up? Make Them Your Own!

Empanadas are so fun to customize. Here are a few ideas:

• Need it gluten-free? Swap the flour for a good 1-to-1 gluten-free baking blend.
• Want a veggie version? Replace the chicken with a mix of black beans, corn, and diced sweet potato. Use the same amazing spices!
• Like it spicy? Add more red chili, a pinch of cayenne, or even some finely diced jalapeños to the filling.
• A little something extra? For a more traditional vibe, try adding a handful of chopped green olives or raisins to the filling. It gives a great salty or sweet kick that works so well with the chicken.

Time to Eat! Serving and Storing Your Creations

Your kitchen smells like a bakery, and you have a tray of perfect, golden empanadas. Let’s eat!

How to Serve: Pile them warm on a platter. They’re great on their own, but a dipping sauce takes them to the next level. A zesty chimichurri or a creamy cilantro-lime dip are both fantastic choices.

What to Serve With: A simple green salad or some Spanish rice makes it a perfect meal.

Storing Leftovers: Keep them in an airtight container in the fridge for up to 4 days.

Reheating: To get that crust crispy again, pop them in an oven or air fryer at 350°F (175°C) for 5-10 minutes. I’m begging you, please avoid the microwave. It just makes the crust soft and sad.

Freezing for Later: This is a gift to your future self. Assemble the empanadas but don’t brush them with egg. Freeze them in a single layer on a baking sheet until they’re solid. Then, toss them in a freezer bag. They’ll last for up to 3 months. When you’re ready, bake them straight from the freezer—just add about 10-15 minutes to the baking time after brushing them with the egg wash. No thawing needed!

I really hope you love making—and eating—these empanadas. Happy cooking!

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