Go Back
Easy Chicken Empanadas Recipe

Easy Chicken Empanadas Recipe - Great Meal Recipes

Welcome to the delightful world of easy chicken empanadas, where crispy perfection meets savory filling in every bite. As a food blogger and registered dietitian, I appreciate quick recipes that don’t skimp on flavor. 
These empanadas are a staple in my kitchen. They are adaptable, fun to make, and perfect for any gathering. If you’re ready to jump into a culinary adventure, let’s explore how to create these golden, flaky wonders in no time.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • ½ cup finely chopped onion
  • 1 red bell pepper, finely chopped
  • 1 yellow or orange bell pepper, finely chopped
  • 2 teaspoons chicken bouillon powder
  • 2 cups shredded cooked chicken breast about 1½ pounds
  • 1 tablespoon tomato paste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • 10 empanada dough discs, store-bought or homemade, rolled into 6-inch circles Goya preferred
  • 2 tablespoons freshly chopped cilantro
  • 1 egg, beaten for sealing and brushing
  • 1 tablespoon lime juice adds brightness and depth
  • 1/4 teaspoon ground cumin adds warmth and flavor

Method
 

Step 1: Prepare the Filling
  1. Begin by heating the olive oil in a skillet over medium heat. Add the minced garlic and chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent.
Step 2: Add the Peppers
  1. In the same skillet, toss in the red and yellow/orange peppers. Sauté them for another 3 minutes until they soften. This step enhances sweetness by caramelizing the veggies.
Step 3: Season the Chicken
  1. Next, stir in the chicken bouillon powder, shredded chicken, and tomato paste. Add onion powder, garlic powder, sea salt, lime juice, and ground cumin. Mix well until everything is coated and heated through. Remove from heat and fold in the freshly chopped cilantro for an added pop.
Step 4: Assemble the Empanadas
  1. Roll out your empanada dough discs to about 6 inches in diameter if they aren’t pre-rolled. Place a generous spoonful of your chicken filling on one side of each circle. Avoid overfilling, or they will burst while baking.
Step 5: Seal and Brush
  1. Fold the dough over the filling to create a half-moon shape. Use a fork to seal the edges nicely. It’s like giving each empanada a little hug! Brush the tops with the beaten egg for that golden finish.
Step 6: Bake
  1. Preheat your oven to 400°F (200°C). Arrange the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until they are golden brown. The smell wafting through your kitchen will be incredible!
Step 7: Serve
  1. Let them cool for a few minutes before serving. The inside will be steamy, and the outside just crispy enough.

Notes

  • Don’t Overwork the Dough: If you’re making your own dough, work it just enough to combine. Overworking can create tough pastry.
  • Choose the Right Filling Consistency: Ensure the filling isn’t too wet. Excess moisture can leak during baking.
  • Seal Carefully: Make sure there are no holes in your empanadas. That helps keep the filling inside where it belongs.
  • Experiment with Spices: Spice it up with chili powder or paprika based on your spice tolerance. Each adjustment can lead to delightful variations.
  • Make Mini Versions: If hosting a party, consider making smaller empanadas. They are bite-sized and perfect for appetizers!