Crispy Chicken Empanadas Recipe With Golden Crust

Chicken empanadas have earned their reputation as one of the most beloved handheld foods across Latin America and beyond.

Golden pastry pockets filled with savory goodness make any meal feel special, from casual weeknight dinners to festive gatherings with friends and family.

The combination of flaky dough and well-seasoned filling creates a satisfying contrast in both texture and flavor that few dishes can match.

Portable and fun to eat, they work beautifully as appetizers, main courses, or even party snacks that disappear quickly.

Making them at home allows complete control over seasoning and spice levels while filling the kitchen with mouthwatering aromas.

Both baked and fried versions offer delicious results that suit different preferences and occasions.

The versatility of this dish means you can serve it alongside simple salads, rice, or just enjoy it straight from the oven.

Follow along to learn how to craft perfectly crispy, flavor-packed pockets that will become a regular request in your home.

What Makes Chicken Empanadas So Enjoyable

• Crowd-Pleaser: These spicy chicken empanadas are perfect for game day, parties, or when friends drop by, since they’re packed with flavor and super easy to grab and enjoy.
• Quick Prep: With simple ingredients and straightforward steps, anyone can make these delicious hand pies without feeling overwhelmed in the kitchen.
• Versatile Snack: Whether served as an appetizer, lunch, or dinner, these empanadas adapt beautifully to different meal times and keep everyone satisfied.
• Flavor Adventure: The combination of poblano peppers, green chilies, and chicken creates a seriously tasty bite that will spark conversation around the table.

Essential Ingredients in Chicken Empanadas

• Olive Oil (2 Tablespoons): The perfect start to developing deep flavor for your chicken mixture.
• Yellow Onion (1, Diced): Adds a sweet and aromatic base to your empanada filling.
• Poblano Pepper (½ Cup, Diced): Brings a mild, earthy heat that makes your filling complex.
• Garlic Cloves (4, Chopped): Provides a robust, intense flavor that makes the filling pop.

• Kosher Salt (1 Teaspoon), Freshly Ground Black Pepper (½ Teaspoon), Ground Dried Chipotle Pepper (1 ½ Teaspoons), Ground Cumin (½ Teaspoon), Dried Mexican Oregano (¼ Teaspoon), Cayenne Pepper (1 Pinch): Create a layered, spicy profile that gives your empanadas their signature kick.

• Cooked Chicken (3 Cups, Diced): The hearty protein that makes these empanadas satisfying.
• Dried Currants (2 Tablespoons): Add a surprising sweet contrast to the spicy filling.
• Diced Tomatoes with Green Chile Peppers (2 10-Ounce Cans): Provide moisture and extra tang.
• Water (⅓ Cup): Helps blend the filling ingredients smoothly.

• Pepper Jack Cheese (¾ Cup, Grated): Brings extra creaminess and heat if desired.

• Large Egg (1, Beaten), Water (2 Teaspoons): Creates a golden, shiny crust on your empanadas.

• All-Purpose Flour (3 Cups): The foundation of your flaky empanada dough.

Common Cooking Tools for Chicken Empanadas

• Large Skillet: Your go-to pan for sautéing onions, garlic, and poblano pepper until they’re perfectly soft.
• Mixing Bowl: A spacious bowl where you’ll combine flour, salt, sugar, and butter to create your empanada dough.
• Rolling Pin: Essential tool for rolling out your dough to the perfect thickness for cutting circles.
• Baking Sheet: Line this with parchment paper to ensure your empanadas bake evenly and don’t stick.
• Fork: Use this to crimp and seal the edges of your empanadas, creating that classic crimped look.
• Pastry Brush: Perfect for applying egg wash to give your empanadas a beautiful golden sheen.
• Sharp Knife: Needed for precise cutting of dough circles and dicing chicken.
• Measuring Cups and Spoons: Crucial for getting your ingredient proportions just right.
• Cooling Rack: Helps your freshly baked empanadas cool without getting soggy on the bottom.

Step-By-Step Guide to Chicken Empanadas

Practical Cooking Advice for Chicken Empanadas

• Roast your poblano pepper over an open flame to develop a deeper, smokier taste that makes your chicken filling extra delicious.
• Let your chicken mixture cool completely before filling empanadas, preventing soggy dough and making sealing easier.
• Chill your butter and water before mixing to create a flakier, more tender pastry that will impress everyone.
• Press fork edges firmly when closing empanadas to prevent filling from leaking during baking and create a beautiful crimped look.
• Serve these spicy empanadas with a cool sour cream or fresh salsa verde to balance the heat and add extra flavor.

Flavor Twists for Chicken Empanadas

• Vegetarian Empanadas: Swap chicken with black beans, roasted sweet potatoes, or crumbled tofu, keeping the same spicy seasoning and texture for a plant-based version that satisfies your craving.
• Gluten-Free Option: Replace wheat flour with a blend of almond and rice flour, ensuring your empanadas remain crispy and delicious without gluten.
• Seafood Spin: Substitute chicken with chopped shrimp or crab meat, adding a coastal twist that transforms the classic recipe into a seafood delight perfect for your next gathering.
• Low-Carb Alternative: Use cauliflower-based dough or large lettuce leaves as wrappers, letting you enjoy the same bold flavors while cutting down on carbohydrates.

How to Serve Chicken Empanadas

• Serve Hot and Fresh: Grab these empanadas straight from the oven when the crust is perfectly crisp and the filling steams with spicy aroma.
• Perfect Dipping Companions: Pair with fresh salsa verde, tangy sour cream, or a zesty cilantro-lime sauce to complement the chicken’s rich flavor.
• Smart Side Dish Strategy: Plate these with a light green salad or quick cabbage slaw to balance the empanadas’ hearty texture.
• Smart Beverage Match: Enjoy with a cold Mexican beer or a crisp white wine that cuts through the spicy filling and brings out the empanadas’ complexity.

Proper Storage For Chicken Empanadas

• Refrigerate any leftover empanadas in an airtight container for up to 3 days, keeping them crisp and fresh for quick snacking.
• Reheat refrigerated empanadas in the oven at 350°F for 10-12 minutes to restore their original crunchiness and warm filling.
• Freeze uncooked empanadas on a baking sheet, then transfer to a freezer bag for future meals – they’ll bake straight from frozen in about 30 minutes.
• When freezing cooked empanadas, wrap each one individually in foil to prevent freezer burn and maintain their delicious texture.

Chicken Empanadas FAQs

Chicken Empanadas Recipe

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4.9 from 14 reviews

• Total Time: 55 minutes
• Yield: 6 to 8 1x

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Description

Chicken Empanadas pack a spicy punch that’ll have your taste buds dancing with excitement. Crispy pastry wrapped around zesty seasoned chicken makes these little handheld treats a perfect snack for sharing with friends.

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Ingredients

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Protein:

• 3 cups diced cooked chicken
• 1 large egg (beaten)

Filling:

• ½ cup diced poblano pepper
• 1 yellow onion (diced)
• 2 10 ounce cans diced tomatoes with green chile peppers
• 2 tablespoons dried currants
• 2 tablespoons olive oil
• 4 cloves garlic (chopped)
• ¾ cup grated pepper Jack cheese

Seasonings:

• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 ½ teaspoons ground dried chipotle pepper
• ½ teaspoon ground cumin
• ¼ teaspoon dried Mexican oregano
• 1 pinch cayenne pepper

Dough:

• 3 cups all-purpose flour
• 1 ½ teaspoons kosher salt
• 1 teaspoon white sugar
• 12 tablespoons cold unsalted butter
• 1 large egg (beaten)
• ⅓ cup cold water (or as needed)
• 2 teaspoons water

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Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté 1 diced yellow onion, 4 chopped garlic cloves, and ½ cup diced poblano pepper until the vegetables become soft and translucent, about 5-6 minutes.
2. Sprinkle 1 teaspoon kosher salt, ½ teaspoon black pepper, 1½ teaspoons ground chipotle, ½ teaspoon cumin, ¼ teaspoon Mexican oregano, and a pinch of cayenne into the skillet. Stir the spices with the vegetables.
3. Pour in 2 10-ounce cans of diced tomatoes with green chile peppers and ⅓ cup water. Add 2 tablespoons dried currants and simmer the mixture for 10-12 minutes until the liquid reduces and thickens.
4. Fold 3 cups diced cooked chicken and ¾ cup grated pepper Jack cheese into the skillet. Remove from heat and let the filling cool completely.
5. Combine 3 cups all-purpose flour, 1½ teaspoons kosher salt, and 1 teaspoon white sugar in a large bowl. Cut 12 tablespoons cold unsalted butter into small pieces and work into the flour mixture.
6. Whisk 1 beaten egg with ⅓ cup cold water. Gradually add the liquid to the flour mixture, kneading until a smooth dough forms.
7. Roll the dough to ⅛-inch thickness and cut into 4-inch circles. Place 2 tablespoons of cooled filling in the center of each circle.
8. Fold the dough over the filling to create a half-moon shape. Press the edges with a fork to seal completely.
9. Brush the empanadas with 1 beaten egg mixed with 2 teaspoons water. Place on a parchment-lined baking sheet.
10. Bake in a preheated oven at 400°F for 22-25 minutes, rotating the sheet halfway through, until the empanadas turn golden brown and crispy.
11. Allow the empanadas to rest for 5 minutes before serving. Pair with your favorite salsa or dipping sauce.

Notes

• Let the filling cool completely before stuffing empanadas to prevent soggy dough and make sealing easier.
• For a gluten-free version, swap wheat flour with almond or coconut flour and use gluten-free pastry dough.
• Prep the filling a day ahead to let flavors develop and save time during assembly.
• Freeze uncooked empanadas on a baking sheet, then transfer to a freezer bag for quick future meals – bake directly from frozen, adding 5-10 minutes to cooking time.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Sautéed
• Method: Sautéing
• Cuisine: Latin American

Nutrition

• Serving Size: 6 to 8
• Calories: 360 kcal
• Sugar: 3 g
• Sodium: 370 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.3 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 70 mg