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Chicken Empanadas (Empanadas De Pollo)

Adding sauce to chicken empanada filling
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Whip up these amazing homemade chicken empanadas! Imagine a perfectly flaky, buttery crust wrapped around a rich, savory chicken filling. These handheld pockets of joy are perfect for dinner, appetizers, or meal prep. A recipe you’ll make again and again!

Ingredients

Scale

For the Flaky Empanada Dough:

  • 2 ¾ cups all-purpose flour
  • ¾ cup unsalted butter, melted
  • ½ cup cold water
  • ½ teaspoon salt
  • 1 pinch granulated sugar

For the Savory Chicken Filling:

  • 1 lb boneless, skinless chicken breasts, cooked & shredded
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 1 cup hot water
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp ground red chili

For the Egg Wash:

  • 1 large egg, beaten

Instructions

  1. Make the Dough: In a food processor, briefly pulse the flour, salt, and sugar. With the motor on low, stream in the melted butter, followed by the cold water, until a soft dough ball forms. Be careful not to overwork it.
  2. Chill the Dough: Wrap the dough snugly in plastic wrap and let it rest in the refrigerator for at least 1 hour. This step is crucial for a tender crust.
  3. Caramelize Onions: While the dough chills, heat oil in a large skillet over medium-low heat. Cook the onions slowly for 15-20 minutes, stirring occasionally, until they are deep golden and sweet.
  4. Make the Filling: Add the minced garlic to the onions and cook for one more minute until fragrant. Stir in the shredded chicken, all the spices (paprika, cumin, salt, pepper, red chili), and the hot water. Simmer for 20-30 minutes, uncovered, until the liquid has mostly cooked off.
  5. Cool Down: Transfer the filling to a bowl and let it cool to room temperature. Do not skip this step! A hot filling will melt the dough.
  6. Assemble: Preheat your oven to 350˚F (175°C). Roll the chilled dough to ⅛-inch thickness on a floured surface. Cut out 4 ¾-inch circles.
  7. Fill and Seal: Place about 2 tablespoons of cooled filling in the center of each circle. Brush the edges with beaten egg, fold the dough over into a half-moon, and press to seal. Crimp the edges with a fork or make a decorative rope seal (repulgue).
  8. Bake: Arrange the empanadas on a parchment-lined baking sheet. Brush the tops generously with the egg wash and bake for 20-25 minutes, or until puffed and a deep golden brown.

Notes

  • Serving: These are fantastic served warm with a side of chimichurri sauce or a creamy cilantro-lime dip.
  • Time-Saving Tip: A store-bought rotisserie chicken works beautifully here and saves a ton of prep time!
  • Storage: Keep leftover empanadas in an airtight container in the fridge for up to 4 days.
  • Reheating: For the best results, reheat in an oven or air fryer at 350°F (175°C) for 5-10 minutes to bring back that crispy crust.
  • Freezing: Assemble the empanadas but don’t bake. Freeze them on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the cooking time.

Find it online: https://recipesh.com/chicken-empanadas/