Chicken Empanadas Recipe – Easy Baked Chicken & Vegetable Empanadas
Chicken & Vegetable Empanadas
These Chicken & Vegetable Empanadas are golden, flaky, and packed with a flavorful chicken and vegetable filling. The homemade pastry is buttery and tender, while the filling combines shredded chicken, colorful bell peppers, onion, garlic, tomato paste, and warm spices.
Baked instead of deep-fried, these homemade empanadas are a delicious option for lunch, dinner, parties, meal prep, or an easy savory snack.
They are also incredibly versatile. You can prepare the filling ahead of time, customize the vegetables, and make the empanadas as small or large as you like.
Why You'll Love These Chicken Empanadas
Crispy and golden: Baking creates a beautifully browned pastry.
Flavorful filling: Chicken, peppers, garlic, tomato paste, and spices create a delicious savory filling.
Homemade pastry: The buttery dough is tender and flaky.
Easy to customize: Add your favorite vegetables or adjust the spices.
Perfect for meal prep: Make them ahead and reheat when needed.
Great for parties: Smaller empanadas make an excellent finger food.
Baked, not deep-fried: A lighter alternative to fried empanadas.
Ingredients
For the Pastry
3 cups all-purpose flour (375 g)
½ cup cold unsalted butter (113 g)
1 teaspoon salt (5 g)
1 tablespoon sugar (12 g)
½ cup cold water (120 ml)
1 egg yolk, for brushing
For the Chicken Filling
2 cups cooked shredded chicken (300 g)
1 small onion, diced
½ cup red bell pepper (75 g), diced
½ cup green bell pepper (75 g), diced
1 tablespoon vegetable oil (15 ml)
1 teaspoon minced garlic
1 teaspoon curry powder
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon black pepper
Salt, to taste
2 tablespoons tomato paste (30 g)
¼ cup water (60 ml)
How to Make Chicken & Vegetable Empanadas
1. Prepare the Pastry Dough
In a large mixing bowl, combine the all-purpose flour, salt, and sugar.
Add the cold butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
Gradually add the cold water, mixing gently until a soft dough forms.
Be careful not to overmix the dough. You want the pastry to remain tender rather than becoming tough.
Shape the dough into a disc, wrap it tightly, and refrigerate for about 30 minutes.
2. Prepare the Chicken Filling
While the dough is chilling, prepare the filling.
Heat the vegetable oil in a large skillet over medium heat.
Add the diced onion, minced garlic, red bell pepper, and green bell pepper.
Sauté for several minutes until the vegetables begin to soften.
3. Add the Seasonings
Add the tomato paste, curry powder, thyme, paprika, black pepper, and salt.
Stir everything together and cook briefly so the spices become fragrant and the tomato paste is well incorporated.
4. Add the Chicken
Add the shredded cooked chicken and water to the skillet.
Stir well and cook for a few minutes until everything is thoroughly combined.
The filling should be moist but fairly dry, with little or no excess liquid remaining in the pan.
Remove from the heat and allow the filling to cool completely before assembling the empanadas.
Why the Filling Needs to Be Cool
Don't fill the pastry while the chicken mixture is still hot.
A hot or overly wet filling can soften the butter in the pastry and make the dough difficult to work with. Excess moisture can also lead to soggy empanadas.
For crisp, flaky pastry, make sure the filling is completely cooled and fairly dry before assembling.
5. Roll and Cut the Dough
Preheat your oven to 180°C (350°F).
Place the chilled dough on a lightly floured work surface.
Roll it out evenly until it is thin enough to fold easily but thick enough to hold the filling.
Using a round cookie cutter, bowl, or similar object, cut the dough into circles.
Gather any scraps, gently bring them together, and roll again to make additional empanada wrappers.
6. Fill the Empanadas
Place a spoonful of the cooled chicken filling in the center of each pastry circle.
Don't overfill the empanadas. Too much filling can make the edges difficult to seal.
Fold the dough over the filling to create a half-moon shape.
Press the edges firmly together with your fingers.
Then use a fork to crimp the edges, creating a decorative seal while making sure the filling stays inside.
7. Brush with Egg Yolk
Arrange the filled empanadas on a parchment-lined baking tray.
Lightly brush the tops with beaten egg yolk.
The egg wash helps create a beautiful golden-brown, glossy finish during baking.
For best results, avoid brushing too much egg wash onto the edges where the pastry is sealed.
8. Bake
Bake the empanadas in the preheated oven at 180°C (350°F) for approximately 25–30 minutes.
They are ready when the pastry is beautifully golden brown and cooked through.
Remove them from the oven and let them cool slightly before serving.
Tips for the Best Chicken Empanadas
Keep the Butter Cold
Cold butter is important for creating tender, flaky pastry. Work relatively quickly when rubbing the butter into the flour.
Don't Overwork the Dough
Mix just until the dough comes together. Overworking can develop too much gluten and make the pastry tough.
Keep the Filling Dry
Excess liquid is one of the biggest causes of soggy empanadas. Cook the filling until most of the moisture has evaporated.
Cool the Filling Completely
Warm filling can soften the pastry and make the empanadas difficult to seal.
Don't Overfill
A moderate amount of filling is easier to seal and helps prevent the empanadas from bursting during baking.
Seal the Edges Well
Press the edges firmly before crimping them with a fork. This helps prevent the filling from escaping during baking.
Don't Skip the Egg Wash
Egg yolk gives the empanadas their attractive golden color and glossy finish.
Easy Variations
Cheesy Chicken Empanadas
Add shredded mozzarella, cheddar, or Monterey Jack to the cooled chicken filling before assembling.
Spicy Chicken Empanadas
Add chili flakes, cayenne pepper, or finely diced jalapeños for extra heat.
Chicken and Potato Empanadas
Add small cubes of cooked potato to make the filling more substantial.
Chicken and Corn Empanadas
Sweet corn pairs beautifully with the savory chicken and spices.
Extra Vegetable Empanadas
Add finely diced carrots, peas, mushrooms, or spinach to the filling.
Mild Family-Friendly Version
Reduce or omit the curry powder and black pepper for a milder flavor that's especially suitable for children.
What to Serve with Chicken Empanadas
These baked chicken empanadas are delicious served with:
Fresh green salad
Coleslaw
Tomato salad
Garlic yogurt sauce
Sour cream
Salsa
Guacamole
Spicy dipping sauce
Tomato-based dipping sauce
For a complete meal, serve them with a fresh salad and your favorite dipping sauce.
Can I Make Empanadas Ahead of Time?
Yes. You can prepare the chicken filling and pastry dough ahead of time.
Store the cooled filling in the refrigerator in an airtight container and keep the pastry dough wrapped and refrigerated.
When you're ready to bake, roll the dough, assemble the empanadas, brush them with egg yolk, and bake as directed.
How to Store Leftover Empanadas
Allow the empanadas to cool completely before placing them in an airtight container.
Refrigerate for up to 3 days.
For the best texture, reheat them in a conventional oven or air fryer rather than the microwave. This helps bring back some of the crispness of the pastry.
Can You Freeze Chicken Empanadas?
Yes. These empanadas are freezer-friendly.
You can freeze them before or after baking.
For unbaked empanadas, arrange them in a single layer on a tray and freeze until firm. Then transfer them to a freezer-safe container or bag.
When ready to bake, you can bake them from frozen, adding additional cooking time as needed.
For baked empanadas, allow them to cool completely before freezing and reheat them in the oven until hot and crisp.
Frequently Asked Questions
Can I use leftover chicken?
Absolutely. Cooked leftover chicken is perfect for this recipe. Simply shred it before adding it to the filling.
Can I use store-bought pastry?
Yes. If you're short on time, you can use prepared pastry dough or empanada wrappers. Homemade pastry, however, gives these empanadas a delicious buttery texture.
Why are my empanadas soggy?
The filling may contain too much moisture, or it may have been added while still warm. Cook the filling until fairly dry and allow it to cool completely before filling the pastry.
Why did my empanadas open during baking?
They may have been overfilled or the edges weren't sealed firmly enough. Avoid overfilling and press the edges securely before crimping them with a fork.
Can I fry these empanadas instead?
Yes, although this recipe is specifically designed for baking. If you choose to fry them, make sure the edges are sealed very well and handle them carefully.
Can I make smaller empanadas?
Yes. Simply use a smaller cutter and reduce the amount of filling in each one. Smaller empanadas are perfect for parties and appetizers.
Chicken & Vegetable Empanadas Recipe Card
Prep Time: 30 minutes
Chilling Time: 30 minutes
Cook Time: 25–30 minutes
Total Time: About 1 hour 30 minutes
Category: Appetizer, Lunch, Dinner, Snack
Cuisine: Latin American-inspired
Yield: Approximately 12–16 empanadas, depending on size
Ingredients
Pastry:
3 cups all-purpose flour (375 g)
½ cup cold butter (113 g)
1 tsp salt
1 tbsp sugar
½ cup cold water (120 ml)
1 egg yolk, for brushing
Chicken Filling:
2 cups cooked shredded chicken (300 g)
1 small onion, diced
½ cup red bell pepper (75 g), diced
½ cup green bell pepper (75 g), diced
1 tbsp vegetable oil
1 tsp minced garlic
1 tsp curry powder
½ tsp thyme
½ tsp paprika
½ tsp black pepper
Salt, to taste
2 tbsp tomato paste (30 g)
¼ cup water (60 ml)
Instructions
Mix flour, salt, and sugar in a bowl.
Rub in the cold butter until the mixture resembles coarse crumbs.
Gradually add cold water and mix until a soft dough forms.
Wrap and refrigerate for 30 minutes.
Heat oil in a pan and sauté onion, garlic, and bell peppers until slightly softened.
Add tomato paste, curry powder, thyme, paprika, black pepper, and salt.
Add shredded chicken and water. Cook until the filling is well combined and fairly dry.
Remove from heat and cool the filling completely.
Preheat oven to 180°C (350°F).
Roll out the chilled dough and cut into circles.
Place chicken filling in the center of each circle.
Fold into half-moons and press the edges firmly.
Crimp the edges with a fork.
Arrange on a parchment-lined baking tray and brush with egg yolk.
Bake for 25–30 minutes, until golden brown.
Cool slightly and serve warm.
Final Thoughts
These Chicken & Vegetable Empanadas are a delicious combination of buttery homemade pastry and savory, well-seasoned chicken filling. The colorful peppers add freshness, while curry powder, thyme, paprika, and garlic give the filling plenty of flavor.
For the best results, remember the two most important tips: keep the filling fairly dry and let it cool completely before filling the pastry. This simple step helps you achieve golden, crisp empanadas instead of soggy ones.
They're perfect for a family dinner, lunchbox, party appetizer, or make-ahead snack—and they're just as delicious the next day when reheated until crisp.
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