Chicken Empanadas

These homemade Chicken Empanadas feature a golden, flaky pastry filled with juicy seasoned chicken, onions, peppers, and melted cheese. They’re perfect as an appetizer, snack, lunch, or party food and can be baked or air-fried until beautifully crisp.

Ingredients

For the Dough

3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ cup cold unsalted butter, cut into small cubes
1 large egg
½ cup cold water, plus more if needed

For the Chicken Filling

2 cups cooked shredded chicken
1 tablespoon olive oil
1 small onion, finely chopped
1 small bell pepper, finely diced
2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon chili powder, optional
2 tablespoons tomato paste
¼ cup chicken broth
½ cup shredded mozzarella or cheddar cheese
2 tablespoons fresh cilantro or parsley, chopped

For Brushing

1 egg
1 tablespoon water

Directions

1. Prepare the Dough

In a large mixing bowl, whisk together the flour, salt, and baking powder.

Add the cold cubed butter.

Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.

Don’t completely melt the butter into the flour. Small pieces of butter help create a flaky pastry.

Add the egg and mix gently.

Gradually pour in the cold water while mixing until a dough begins to form.

If the dough feels too dry, add another teaspoon of water at a time.

2. Knead and Chill the Dough

Transfer the dough to a lightly floured surface.

Knead gently for about 1–2 minutes, just until smooth.

Don’t over-knead the dough.

Shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Chilling makes the dough easier to roll and helps prevent the butter from melting before baking.

3. Prepare the Chicken Filling

Heat the olive oil in a large skillet over medium heat.

Add the chopped onion and bell pepper.

Cook for approximately 4–5 minutes, stirring occasionally, until softened.

Add the minced garlic and cook for another 30 seconds.

Add the shredded chicken.

Season with paprika, cumin, oregano, black pepper, salt, and chili powder if using.

Stir everything together.

4. Add the Tomato Flavor

Add the tomato paste and stir well.

Pour in the chicken broth.

Cook for approximately 3–5 minutes, stirring occasionally, until the mixture becomes moist but not watery.

You want the filling to be relatively dry so it doesn’t leak from the empanadas.

Remove the skillet from the heat.

Stir in the shredded cheese and fresh cilantro or parsley.

Allow the filling to cool for 10–15 minutes before assembling the empanadas.

5. Roll Out the Dough

Remove the chilled dough from the refrigerator.

Divide it into approximately 12 equal portions.

Roll each piece into a ball.

On a lightly floured surface, roll each ball into a thin circle approximately 5–6 inches in diameter.

Try to keep the dough evenly thick.

6. Fill the Empanadas

Place approximately 2 tablespoons of chicken filling in the center of each dough circle.

Don’t overfill them.

Leave about ½–¾ inch of space around the edges.

Fold the dough over the filling to create a half-moon shape.

Press the edges together firmly with your fingers.

Seal the edges

For a simple seal, press around the edge with the tines of a fork.

For a traditional-looking edge, fold and twist the dough around the border to create a decorative rope-like seal.

Make sure there are no gaps where the filling could escape.

7. Prepare for Baking

Preheat your oven to 375°F (190°C).

Place the empanadas on a parchment-lined baking sheet, leaving some space between each one.

In a small bowl, whisk together the egg and 1 tablespoon of water.

Brush the tops of the empanadas lightly with the egg wash.

For steam to escape, make one or two tiny slits in the top of each empanada.

8. Bake

Place the baking sheet in the preheated oven.

Bake for approximately 22–28 minutes, or until the empanadas are golden brown and crisp.

Keep an eye on them during the final few minutes because ovens can vary.

Once beautifully golden, remove them from the oven and allow them to cool for 5–10 minutes before serving.

Air Fryer Method

You can also make these empanadas in an air fryer.

Preheat the air fryer to 375°F (190°C).
Lightly spray the basket with cooking spray.
Arrange the empanadas in a single layer.
Brush the tops with egg wash.
Air fry for approximately 10–14 minutes, turning halfway if necessary.
Cook until golden brown and crispy.

Don’t overcrowd the basket. Cook in batches if necessary.

Helpful Tips

Keep the filling cool

Hot filling can soften the pastry and make it difficult to seal. Let the chicken mixture cool before filling the dough.

Don’t overfill

Too much filling makes the empanadas difficult to close and increases the chance of them bursting during baking.

Seal firmly

Press the edges tightly before crimping them with a fork.

Avoid watery filling

The chicken mixture should be moist and flavorful but not wet. Excess liquid can make the pastry soggy.

Make them spicy

Add diced jalapeños, cayenne pepper, hot sauce, or extra chili powder to the filling.

Add vegetables

You can add corn, peas, carrots, spinach, or finely diced mushrooms.

Serving Suggestions

Serve chicken empanadas warm with:

Salsa
Guacamole
Sour cream
Garlic aioli
Cilantro-lime sauce
Spicy mayonnaise
Fresh pico de gallo

Storage

Store cooked empanadas in an airtight container in the refrigerator for up to 4 days.

Reheat them in an air fryer at 350°F (175°C) for 4–6 minutes or in a 375°F (190°C) oven for about 8–12 minutes to restore their crispiness.

You can also freeze assembled, unbaked empanadas. Freeze them on a tray first, then transfer them to a freezer-safe container. Bake directly from frozen, adding several extra minutes to the cooking time.