How to Make Chicken Empanadas: A Simple Step-by-Step Recipe

Chicken empanadas are a wonderful choice for anyone who wants a satisfying meal that can be enjoyed as a snack, appetizer, or main dish. These golden, crescent-shaped pastries combine a tender, savory filling with a crisp dough that bakes to perfection. Whether you are preparing them for a family dinner, a weekend gathering, or a make-ahead meal, chicken empanadas are approachable for cooks of all skill levels. This recipe walks you through two delicious variations, each with its own character and flavor profile, so you can choose the version that best fits your table. With straightforward ingredients and clear instructions, you will be able to create empanadas that are hearty, flavorful, and beautifully browned.

Classic Baked Chicken Empanadas

Golden baked chicken empanadas arranged on a plate with a crisp, flaky crust

This first version focuses on a balanced, comforting filling made with shredded chicken, aromatics, and a light seasoning. The dough is easy to work with and produces a tender crust that holds the filling securely. Baking rather than frying keeps the process clean and simple, and the result is a batch of empanadas that reheat beautifully the next day.

2 cups all-purpose flour
1 teaspoon salt
1/2 cup cold butter, cubed
1 egg
1/4 cup cold water (as needed)
2 cups cooked chicken, shredded
1 small onion, finely chopped
2 cloves garlic, minced
1 tomato, seeded and diced
1 tablespoon olive oil
1 teaspoon paprika
Salt and black pepper to taste
1 egg, beaten, for brushing

In a large bowl, combine the flour and salt. Add the cold butter and work it into the flour with your fingertips until the mixture resembles coarse crumbs.
Beat the egg with the cold water and add it gradually to the flour mixture, stirring until a soft dough forms. Wrap the dough and refrigerate for 30 minutes.
Meanwhile, heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until softened and fragrant.
Add the tomato, paprika, salt, and pepper, and cook for a few minutes until the tomato breaks down slightly.
Stir in the shredded chicken and cook until everything is well combined and heated through. Remove from heat and let the filling cool.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut out circles about 5 inches in diameter.
Place a spoonful of filling in the center of each circle. Fold the dough over the filling and press the edges firmly to seal, crimping with a fork if desired.
Arrange the empanadas on the baking sheet, brush the tops with beaten egg, and bake for 20 to 25 minutes until golden brown.
Let cool slightly before serving.

Homemade Chicken Empanadas with a Rich, Savory Filling

Freshly prepared homemade chicken empanadas with a golden crust on a rustic surface

This second variation brings a slightly richer filling to the table, using a touch of cream cheese to bind the ingredients and add a smooth, savory texture. The dough follows the same reliable method, making this version just as easy to prepare while offering a distinct, comforting flavor that pairs well with a fresh salad or a simple dipping sauce.

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup cold butter, cubed
1 egg
1/3 cup cold water (as needed)
2 cups cooked chicken, shredded
1/2 cup cream cheese, softened
1/2 cup cooked corn kernels
1/2 red bell pepper, finely diced
2 green onions, sliced
1 teaspoon ground cumin
Salt and black pepper to taste
1 egg, beaten, for brushing

Combine the flour and salt in a bowl. Cut in the cold butter until the mixture is crumbly.
Mix the egg with the cold water, then add it to the flour mixture and stir until the dough comes together. Wrap and chill for 30 minutes.
In a bowl, mix the shredded chicken with the softened cream cheese until evenly coated.
Fold in the corn, red bell pepper, green onions, cumin, salt, and pepper. Taste and adjust the seasoning as needed.
Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface and cut into circles about 5 inches in diameter.
Spoon the filling onto one half of each circle, fold the dough over, and seal the edges tightly with a fork.
Place the empanadas on the baking sheet, brush with beaten egg, and bake for 20 to 25 minutes until evenly golden.
Allow the empanadas to rest for a few minutes before serving warm.

Both variations offer a dependable way to enjoy chicken empanadas at home. Serve them with a fresh salsa, a light dipping sauce, or a simple green salad, and store any leftovers in the refrigerator for up to three days. Reheat them in the oven to restore their crisp texture, and they will taste just as good as when they first came out of the oven.