Simple Brazilian Chicken Empanada Recipe (Empanada de Frango)

If you are looking for a comforting, savory pastry that comes together without any fuss, this simple Brazilian-style chicken empanada recipe is exactly what you need. Known as empanada de frango, these golden half-moon pockets are filled with a creamy, well-seasoned shredded chicken mixture and baked or fried until crisp. The dough is forgiving and easy to handle, making this recipe perfect for weeknight dinners, party appetizers, or a casual weekend snack. With everyday ingredients and a straightforward filling that you can even prepare ahead of time, this dish delivers big flavor with minimal effort. Serve them warm with a dipping sauce or a fresh green salad, and watch them disappear from the table.

Golden, Crispy Chicken Empanadas Ready to Serve

Golden baked chicken empanadas filled with seasoned shredded chicken on a serving plate

These empanadas come out of the oven with a beautiful golden crust and a warm, savory filling. The shredded chicken is simmered with onion, garlic, tomato, and a touch of cream cheese to keep the interior moist and flavorful. Brushing the pastry with egg wash before baking gives them that glossy, bakery-style finish. You can shape them by hand or use a round cutter for uniform sizes, and they freeze beautifully, so consider making a double batch for busy days.

2 cups all-purpose flour
1 teaspoon salt
1/2 cup cold butter, cubed
1 large egg
1/4 cup cold water (plus more if needed)
2 cups cooked shredded chicken
1 small onion, finely chopped
2 garlic cloves, minced
1 medium tomato, seeded and diced
2 tablespoons cream cheese
1 tablespoon olive oil
1 teaspoon paprika
Salt and black pepper to taste
1 egg beaten with 1 tablespoon water (for egg wash)

In a large bowl, combine the flour and salt. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
Beat the egg with the cold water, then pour it into the flour mixture. Stir until a dough forms, adding a little more water if needed. Knead gently for 2 minutes, wrap in plastic, and refrigerate for 30 minutes.
Meanwhile, heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until soft and fragrant, about 3 minutes.
Add the diced tomato and paprika, and cook for 3 to 4 minutes until the tomato softens.
Stir in the shredded chicken and cream cheese. Season with salt and black pepper, mix until creamy and heated through, then remove from heat and let the filling cool completely.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut out 5-inch circles using a cutter or small bowl.
Place a spoonful of filling in the center of each circle. Fold the dough over the filling and press the edges firmly with a fork to seal.
Arrange the empanadas on the baking sheet, brush the tops with egg wash, and bake for 20 to 25 minutes until golden brown.
Let them rest for 5 minutes before serving warm.

Step-by-Step Look at the Chicken Filling

Close-up of creamy shredded chicken filling being prepared for empanadas in a skillet

A great empanada starts with a great filling, and this one is both simple and satisfying. The chicken should be finely shredded so it holds together inside the pastry, and the cream cheese binds everything into a soft, scoopable mixture. Letting the filling cool before assembling is an important step, since a hot filling can soften the dough and make sealing difficult. If you prefer a spicier version, add a pinch of chili flakes or a dash of hot sauce to the skillet along with the tomato. Leftover filling also works wonderfully as a topping for toast or a quick filling for sandwiches.

Shredded chicken, cooled and finely pulled
Onion and garlic for aromatic depth
Tomato and paprika for color and mild sweetness
Cream cheese for creaminess and binding
Olive oil, salt, and black pepper to season

Cook the aromatics until soft, then add the tomato and paprika.
Mix in the chicken and cream cheese until evenly combined.
Season to taste and simmer briefly so the flavors meld.
Remove from heat and cool completely before filling the dough.
Use about 2 tablespoons of filling per empanada for even baking.

These empanadas are best enjoyed fresh from the oven, but they also reheat well in a toaster oven or air fryer. Pair them with a simple dipping sauce such as mild salsa, chimichurri, or a garlicky yogurt dip for a complete snack or light meal.