Pin it
Come along as I whip up these crispy, golden chicken empanadas, where buttery, flaky crust wraps around juicy shredded chicken mixed with flavorful cooked veggies. This dish turns basic ingredients into handheld bites of happiness that'll bring Latin American comfort straight to your table.
I've tweaked this recipe for years, and now these empanadas show up at everything from big family reunions to quiet weeknight meals. People always ask how something so simple can taste so amazing.
Key Ingredients Breakdown
- Chicken breast: Grab a rotisserie chicken from the store to save time
- Bell peppers: Throw in different colors for eye-catching contrast and sweetness
- Fresh garlic: Don't skip this for real flavor; the jarred stuff just isn't the same
- Empanada dough: The premade kind works perfectly and cuts your prep in half
- Tomato paste: Brings deep color and intense flavor punch
- Fresh cilantro: Adds that zingy freshness to the mix
- Chicken bouillon: Gives the filling extra richness
Simple Kitchen Instructions
- Cooking The Base:
- Get oil nice and hot, cook your veggies until soft without browning them, toss in your spices last so they don't burn, stir until everything smells amazing, then let it cool a bit.
- Mixing The Chicken:
- Pull apart warm chicken into strips, combine with your cooked veggie mix, sprinkle in seasonings bit by bit, taste as you go, then wait for it all to cool down completely.
- Putting It Together:
- Handle just one dough circle at a time, keep the rest covered so they stay moist, drop filling toward one side, leave space around the edges, brush some egg wash around the border.
- Closing Them Up:
- Flip the empty half over your filling, push out air pockets carefully, press edges with a fork, make sure they're completely sealed, put them on your baking tray.
- Getting Them Baked:
- Brush tops with egg mix, poke a small hole in each one, turn the pan around midway, look for that nice golden color, let them sit before you bite in.
Pin it
I learned to make these from my neighbor's grandma from Argentina, who taught me that taking your time during prep leads to the best outcome.
Perfect Filling Texture
Getting the filling just right makes all the difference. Through lots of practice, I've found that cooking off extra liquid until it's just moist enough prevents soggy empanadas but keeps everything tasty. I watch for when the mix sticks together if I press it with a spoon but doesn't look dry.
Prep Ahead Tricks
These little pockets are perfect for busy weeks. I often mix up the filling on weekends, then put together and bake them throughout the next few days. The filling actually tastes better after sitting in the fridge overnight as all the flavors get to know each other.
Keeping Them Fresh
When I freeze uncooked empanadas, I lay them out on baking paper until they're hard, then toss them in freezer bags. This stops them from sticking to each other and lets me grab just a few whenever I want some.
Fun Twists To Try
I've played around with lots of add-ins over time. Throwing in some corn kernels adds sweetness, while chunks of potato make them more filling. My kids love when I sneak some cheese inside that gets all melty during baking.
Ways To Serve Them
Though they taste great on their own, I love offering different dips alongside. A quick mix of cilantro, lime and sour cream or a simple chimichurri sauce turns them into something special enough for company.
Dough Management
Keeping your dough at the right temp really matters. I store the rounds in the fridge while I work and only pull out what I'm using. This keeps them from getting too warm and floppy when you're trying to fold them.
Pin it
These chicken empanadas have become a staple in my kitchen, way beyond just another recipe. They're my go-to when I want to bring folks together around the table. Whether I'm starting a meal with them or making them the main event, they always get rave reviews. That mix of crunchy outside and juicy inside creates something magical that nobody can resist.
Frequently Asked Questions
- → Is it possible to prep them ahead?
- Yep, either chill them for 24 hours before baking or freeze for up to 3 months.
- → Can pre-cooked rotisserie chicken work?
- Absolutely, it shaves off time—just shred it finely!
- → What's the purpose of the egg wash?
- It gives the pastries that golden crisp look and helps seal the edges.
- → Is frying an option over baking?
- Definitely! Fry them at 350°F, roughly 3-4 minutes per side till crispy.
- → What sides go well with these pastries?
- Try them with salsa, chimichurri, or a dollop of sour cream.