These Chicken Empanadas are the kind of recipe I turn to when I want something reliable, cozy, and crowd-pleasing. The filling is straightforward and flexible, and the steps move from stovetop to oven with no fussy tricks. I like that you can use leftover shredded chicken and transform it into handheld pockets that travel well and reheat beautifully.
I’ll walk you through exactly what I did, the little adjustments that save time, and the mistakes I caught the first few times. If you want savory hand pies that brown nicely and hold their filling without leaking, this method will get you there. No guesswork—just practical, repeatable steps.
Whether you’re feeding a family, prepping for a potluck, or making dinner for one with leftovers, these empanadas are adaptable. Read the ingredient notes, follow the steps in order, and check the easy-to-miss tips — they make the difference between a good empanada and a great one.
Ingredients at a Glance
- 2 tablespoons neutral oil — used to sauté the aromatics and develop the base flavor without adding extra taste from the fat.
- ½ yellow onion (diced) — provides sweetness and body to the filling; dice small so it cooks evenly.
- 2 bell peppers (any color, diced) — adds texture and a touch of sweetness; any color is fine depending on the flavor and color you want.
- 4 cloves garlic (minced) — gives savory depth; mince finely so it disperses through the filling.
- 2 tablespoons tomato paste — concentrates umami and helps bind the filling; cook it until it darkens slightly for better flavor.
- 2 teaspoons ground cumin — a warm, earthy spice that defines the filling’s profile.
- 1 teaspoon dried oregano — adds herbal balance to the cumin and tomato paste.
- ½ teaspoon kosher salt — seasons the filling; adjust at the end if your chicken is already salted.
- ¼ teaspoon ground black pepper — a light peppery note; adds contrast without overpowering.
- 2 cups shredded cooked chicken — the main protein; shredded chicken distributes evenly and reheats quickly.
- 1 cup water — used to simmer the filling and create a cohesive texture as it reduces.
- 10 frozen empanada dough rounds (such as Goya, thawed) — the shells; thaw according to package directions so they’re pliable for folding.
- 1 large egg (lightly beaten) — used as an egg wash to get a golden, glossy finish on the baked empanadas.
Chicken Empanadas: Step-by-Step Guide
- Heat 2 tablespoons neutral oil in a large skillet over medium heat until shimmering.
- Add ½ yellow onion (diced) and 2 bell peppers (diced). Cook, stirring occasionally, until the vegetables have softened, about 5–7 minutes.
- Add 4 cloves garlic (minced) and cook, stirring, for 30–60 seconds or until fragrant.
- Stir in 2 tablespoons tomato paste, 2 teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Cook, stirring, until the tomato paste darkens and the spices are fragrant, about 2 minutes.
- Stir in 2 cups shredded cooked chicken and 1 cup water. Bring to a simmer and cook, stirring occasionally, until most of the liquid has evaporated and the chicken is heated through. Remove from the heat.
- Let the filling cool slightly on the counter (or chill it in the refrigerator if you plan to assemble later).
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the 10 thawed empanada dough rounds on your work surface. Spoon 2 tablespoons of the cooled filling onto the center of each dough round.
- Lightly moisten the edge of each dough round with a little water (use your fingertip or a small brush). Fold the dough in half over the filling to form a half-moon, then press the edges together and use a fork to crimp and fully seal each empanada.
- Place the sealed empanadas on the prepared baking sheet, leaving a little space between them.
- Brush the tops of the empanadas with 1 large egg (lightly beaten).
- Bake in the preheated oven for 25–30 minutes, or until golden brown.
Reasons to Love Chicken Empanadas
These empanadas are portable, freezer-friendly, and forgiving. Use leftover chicken and they practically make themselves. They brown beautifully with a simple egg wash and hold up well for serving at room temperature, making them perfect for gatherings.
The flavor profile is approachable — cumin and oregano with a hit of tomato paste — so people who don’t want anything too adventurous still get something interesting. Texturally, you get the contrast of a flaky, golden exterior and a meaty, slightly saucy interior. That balance is what customers and family members always comment on.
Swap Guide
Minor swaps that don’t change the method
- Bell peppers — the recipe already allows any color; red yields a sweeter filling, green gives a sharper note.
- Shredded cooked chicken — use leftover rotisserie chicken or any cooked chicken you have on hand; shred it to match the recipe texture.
- Neutral oil — if you must, a light vegetable oil or canola oil works the same way in the sauté step; keep the same amount (2 tablespoons).
- Empanada dough rounds — stick with thawed rounds so folding is easy; different brands will behave similarly if they’re sold as ready-to-fill rounds.
Small adjustments to the flavor
- Spice levels — the recipe’s spice set is mild. If you want more heat, add a pinch of red pepper flakes into the tomato paste when you cook it; do this sparingly so moisture balance isn’t affected.
- Herbal tweak — fresh herbs aren’t listed in the ingredients; if you add any, fold in a small amount after the filling cools so they stay bright and don’t wilt during baking.
Essential Tools for Success
- Large skillet — a wide pan gives you room to sauté the vegetables and reduce the filling evenly.
- Sharp knife and cutting board — small, even dice helps the vegetables cook at the same rate.
- Measuring spoons and cups — to keep the spice balance consistent.
- Mixing bowl or plate — for cooling and holding filling while you work.
- Pastry brush or fingertip — to moisten the dough edges and apply egg wash.
- Baking sheet and parchment paper — parchment prevents sticking and helps the bottoms brown evenly.
- Fork — for crimping the edges to seal each empanada.
Easy-to-Miss Gotchas
Temperature matters: if the filling is too hot when you fill the dough rounds, the dough becomes greasy and harder to seal. Let the filling cool slightly or chill it a bit before assembling.
Don’t overfill. The recipe uses 2 tablespoons of filling per round — stick to that. Overfilled empanadas will leak, and leaking creates soggy edges and messy baking sheets.
Seal properly. Moistening the edge is essential but don’t drench it. A damp fingertip or a light brush of water is enough. Then press and crimp fully with a fork to prevent gaps.
Watch the oven time. Oven temperatures vary. Start checking at 25 minutes; you want a deep golden color without burning the edges.
Seasonal Serving Ideas
Spring: Serve Chicken Empanadas with a crisp green salad dressed lightly in citrus vinaigrette. A few shaved radishes or cucumber slices add freshness.
Summer: Pair with a simple tomato-and-corn salad or a bright salsa; the contrast of fresh, juicy vegetables against the savory empanadas is lovely.
Autumn and Winter: Serve with roasted root vegetables or a warm bean salad. A bit of tang — pickled red onions or a quick slaw — brightens the deeper flavors of the filling.
What I Learned Testing
First, the tomato paste step is not optional. Cooking the paste until it darkens a bit builds flavor and removes a raw edge. I started skipping that and the filling tasted flat. Letting the spices bloom in the paste is where a lot of the filling’s character comes from.
Second, the water is not just filler. It helps carry the tomato-spice mixture through the shredded chicken and softens any concentrated flavors. Reducing most of it leaves a cohesive, slightly saucy consistency that won’t make the dough soggy.
Finally, chilling the filling slightly helps everything assemble cleanly. When I rushed and used piping-hot filling, the dough stuck to my fingers and the edges didn’t seal as well. Cooling for 10–15 minutes makes assembly smooth and keeps the dough manageable.
Keep-It-Fresh Plan
Refrigerate: Cool the empanadas to room temperature, then place them in an airtight container layered with parchment. They’ll keep in the fridge for up to 3 days. Reheat in a 350°F oven for 10–12 minutes to regain crispness.
Freeze: Once baked and cooled, freeze in a single layer on a sheet tray until solid, then transfer to a freezer bag or container. They will keep up to 3 months. Reheat from frozen in a 375°F oven for 20–25 minutes until hot and crisp.
Make-ahead assembly: You can assemble unbaked empanadas, freeze them on a sheet tray, then transfer to a bag. Bake straight from frozen at 400°F, adding about 8–12 minutes to the bake time and watching for a deep golden color.
Handy Q&A
Q: Can I use fresh dough instead of frozen rounds? A: Yes — if it’s sold as ready-to-use rounds and is pliable. Thawed frozen rounds are convenient because they’re uniform. If you use your own dough, keep it chilled and roll to the same diameter.
Q: Can these be made spicier? A: Yes — add a pinch of red pepper flakes to the tomato paste when you cook it, or mix in a small amount of hot sauce after the filling cools.
Q: Can I bake instead of frying the filling? A: The recipe’s filling is cooked on the stovetop and then baked inside the dough. Baking the assembled empanadas is the method here; there’s no frying step.
Q: What if my empanadas leak? A: Check the seal. If the dough wasn’t moistened properly or was overfilled, leaks are likely. Use the right 2 tablespoons of filling and crimp the edges firmly with a fork.
Make It Tonight
Timeline for a weeknight: 0:00–0:10 prep and dice onion and peppers. 0:10–0:20 sauté vegetables, add spices and tomato paste, then mix in shredded chicken and simmer. 0:20–0:25 cool filling while you preheat the oven to 400°F. 0:25–0:40 assemble 10 empanadas using 2 tablespoons of filling each, brush with beaten egg, and bake 25–30 minutes. Total active time is about 40 minutes; from start to finish, expect roughly an hour if you include cooling and baking.
Keep the workspace ready: line the baking sheet, have a small bowl of water for sealing, and keep the beaten egg to one side for the final brush. Follow the steps in order and you’ll have a tray of golden Chicken Empanadas ready to serve tonight.
Chicken Empanadas
Ingredients
Ingredients
- 2 tablespoonsneutral oil
- 1/2 yellow onion diced
- 2 bell peppers any color, diced
- 4 clovesgarlic minced
- 2 tablespoonstomato paste
- 2 teaspoonsground cumin
- 1 teaspoondried oregano
- 1/2 teaspoonkosher salt
- 1/4 teaspoonground black pepper
- 2 cupsshredded cooked chicken *
- 1 cupwater
- 10 frozen empanada dough rounds such as Goya, thawed
- 1 largeegg lightly beaten
Instructions
Instructions
- Heat 2 tablespoons neutral oil in a large skillet over medium heat until shimmering.
- Add ½ yellow onion (diced) and 2 bell peppers (diced). Cook, stirring occasionally, until the vegetables have softened, about 5–7 minutes.
- Add 4 cloves garlic (minced) and cook, stirring, for 30–60 seconds or until fragrant.
- Stir in 2 tablespoons tomato paste, 2 teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Cook, stirring, until the tomato paste darkens and the spices are fragrant, about 2 minutes.
- Stir in 2 cups shredded cooked chicken and 1 cup water. Bring to a simmer and cook, stirring occasionally, until most of the liquid has evaporated and the chicken is heated through. Remove from the heat.
- Let the filling cool slightly on the counter (or chill it in the refrigerator if you plan to assemble later).
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the 10 thawed empanada dough rounds on your work surface. Spoon 2 tablespoons of the cooled filling onto the center of each dough round.
- Lightly moisten the edge of each dough round with a little water (use your fingertip or a small brush). Fold the dough in half over the filling to form a half-moon, then press the edges together and use a fork to crimp and fully seal each empanada.
- Place the sealed empanadas on the prepared baking sheet, leaving a little space between them.
- Brush the tops of the empanadas with 1 large egg (lightly beaten).
- Bake in the preheated oven for 25–30 minutes, or until golden brown.
Equipment
- Baking Sheet
Notes
*
Cook your own chicken
or use a store-bought
rotisserie chicken
for ease.
Storage:
Store chicken empanadas in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.
