Chicken Empanadas are a delightful culinary treat that brings the rich and diverse flavours of Latin American cuisine to your table. These savoury pastries, filled with tender chicken, spices, and vegetables, are encased in a golden, flaky crust that provides a perfect contrast to the flavourful filling. Whether enjoyed as a snack, appetizer or main course, chicken empanadas are a versatile dish that can be adapted to suit any occasion.
The Heart of the Empanada
The filling is the star of any empanada. For chicken empanadas, start by sautéing finely chopped onions, garlic, and bell peppers until they are soft and aromatic. Add diced chicken, cumin, paprika, and oregano, cooking until the chicken is tender and infused with the spices. A touch of tomato paste or chopped tomatoes adds a hint of sweetness and depth to the mixture. Allow the filling to cool before spooning it onto rounds of empanada dough, then fold and seal the edges to create the signature half-moon shape.
Perfect Accompaniments
Chicken empanadas pair wonderfully with a variety of side dishes and condiments, enhancing the overall dining experience.
Chimichurri Sauce: This vibrant green sauce, made from parsley, garlic, vinegar, and olive oil, adds a fresh and tangy contrast to the rich and savoury empanadas. Its bright flavours cut through the richness of the pastry, providing a delightful balance.
Pico de Gallo: A fresh tomato salsa with onions, cilantro, and lime juice, pico de gallo adds a refreshing crunch and zesty flavour that complements the warm, spiced filling of the empanadas.
Black Beans and Rice: A classic side dish in Latin American cuisine, black beans and rice offer a hearty accompaniment that makes the meal more substantial. The creamy beans and fluffy rice provide a satisfying texture contrast to the flaky empanada crust.
Avocado Salad: A simple salad of ripe avocados, cherry tomatoes, red onions, and a lime dressing brings a creamy and tangy element to the meal, enhancing the flavours of the chicken empanadas.
Chicken empanadas are a delicious and versatile dish that brings a taste of Latin America to your home. Serve them with chimichurri sauce, pico de gallo, black beans and rice, or an avocado salad for a well-rounded and flavourful meal. I have included the instructions how to bake or deep fry empanadas so you have a choice. I will add an air fryer method as well shortly.
Chicken Empanadas
These chicken empanadas feature a savoury filling encased in a flaky crust, making about 12 pieces. They pair beautifully with chimichurri sauce, pico de gallo, and other Latin American sides for a delicious and well-rounded meal.
Servings 12 Empanadas
Calories 254kcal
Ingredients
Dough Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter cold and diced
- 1 large egg free range
- 1/3 cup cold water
- 1 tbsp white vinegar
Filling Ingredients:
- 2 tbsp olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 large red bell pepper finely chopped
- 2 cups cooked chicken diced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 cup tomato paste or chopped tomatoes
- salt to taste
- pepper to taste
- 1 large egg beaten free range
- vegetable oil if frying
Instructions
Make the Dough:
- In a large bowl, combine the flour and salt.2 1/2 cups all-purpose flour, 1/2 tsp salt
- Cut in the butter until the mixture resembles coarse crumbs.1/2 cup unsalted butter
- In a separate bowl, whisk together the egg, cold water, and vinegar.1 large egg, 1/3 cup cold water, 1 tbsp white vinegar
- Gradually add the wet ingredients to the flour mixture, mixing until the dough comes together.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
- Heat the olive oil in a large skillet over medium heat.2 tbsp olive oil
- Sauté the onion, garlic and bell pepper until soft and fragrant, about 5 minutes.1 large onion, 2 cloves garlic, 1 large red bell pepper
- Add the diced chicken, cumin, paprika, oregano and tomato paste or chopped tomatoes.2 cups cooked chicken, 1 tsp ground cumin, 1 tsp paprika, 1 tsp dried oregano, 1/2 cup tomato paste
- Cook for another 5-7 minutes, until the chicken is well-coated with the spices and the mixture is heated through.
- Season with salt and pepper to taste.salt, pepper
- Let the filling cool before assembling the empanadas.
Assemble the Empanadas:
- Preheat the oven to 200°C (400°F).
- Roll out the dough on a floured surface to about 1/8-inch thickness.
- Cut out 12 circles using a 4-5 inch round cutter.
- Place a tablespoon of the filling in the centre of each dough circle.
- Fold the dough over to create a half-moon shape and press the edges together to seal. Crimp the edges with a fork.
- Brush the empanadas with the beaten egg for a golden crust.1 large egg
- Place the empanadas on a baking sheet lined with parchment paper.
Bake the Empanadas:
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
Deep Fry the Empanadas
- Heat vegetable oil in a deep fryer or large, deep saucepan to 180°C/(350°F)vegetable oil
- Carefully lower a few empanadas at a time into the hot oil, being careful not to overcrowd the pan.
- Fry for about 3-5 minutes, or until the empanadas are golden brown and crispy.
- Use a slotted spoon to remove the empanadas from the oil and drain on paper towels.
Notes
Serving Suggestions
Serve these chicken empanadas with chimichurri sauce, pico de gallo, black beans and rice, or an avocado salad for a complete and satisfying meal.
Serve these chicken empanadas with chimichurri sauce, pico de gallo, black beans and rice, or an avocado salad for a complete and satisfying meal.
Nutrition
Calories: 254kcal | Carbohydrates: 24g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 216mg | Potassium: 264mg | Fiber: 2g | Sugar: 3g | Vitamin A: 973IU | Vitamin C: 21mg | Calcium: 27mg | Iron: 2mg
View Comments (16)
got back from Mexico last month and been missing these ever since. Not quite as good as the origianl street markets but close.
The chicken filling was flavourful and moist, with just the right amount of spice. I made these for dinner but perfect for a party.
The dough was easy to work with and baked to a beautiful crispiness.
Made these last night for the children and my husband was jealous. Making them again tonight. An easy recipe that even I can do properly.
We love Cornish pasties but tried these for a change. What a flavour filled parcel. I was anticipating a few left over but nope all gone.
Surprised the children with these in their picnic boxes. They asked if there anymore. A very good sign.
Been buying these for so long. No more. Make these in batches and freeze some for later.
Had these years ago and loved them. Tried to make them myself and omg totally gorgeous.
Stunning and very easy to follow. Trying beef next time
Add red chilli for a kick and they were fantastic.