Chicken Empanadas Recipe: Flaky Crust With Savory Latin Spice

There’s nothing quite like biting into a golden empanada with a flaky crust that shatters at the touch. This recipe brings Latin American flavors to your kitchen with tender chicken and aromatic spices wrapped in perfect pastry.

The filling combines shredded chicken with onions, peppers, and a blend of cumin and paprika for depth. I’ve refined the technique to ensure the dough stays light and crisp while sealing in all the savory juices.

Each empanada bakes to a deep golden brown, with layers that separate effortlessly. The contrast between the buttery crust and hearty filling makes every bite satisfying.

Serve warm with a side of chimichurri or salsa for dipping. These disappear fast at any gathering.

Ingredients for Chicken Empanadas

Flaky pastry wraps tender spiced chicken in every golden, crisp bite of this dish.

The crust demands cold butter—Land O’Lakes or Kerrygold work well. Use all-purpose flour (I like King Arthur for consistency) and don’t overwork the dough. The chicken should be poached until just cooked through, then shredded finely. Look for boneless, skinless breasts at Whole Foods or your local butcher for the best texture.

No fresh peppers? Frozen diced peppers (thawed and drained) work in a pinch. Swap cumin for ground coriander at half the amount if that’s your preference. The filling can be made a day ahead—just cool completely before assembling. Puff pastry saves time but won’t have the same flaky layers as homemade.

Assembled empanadas freeze beautifully before baking. Store in airtight containers with parchment between layers for up to 1 month. Bake from frozen, adding 5-10 minutes to the cooking time. Leftovers keep 3-4 days in the fridge—reheat in the oven to revive the crust.

Step-by-Step Instructions for Chicken Empanadas

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Empanada Dough

In a food processor, pulse the 3 cups all-purpose flour, 1 tsp salt, and 0.75 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs with pea-sized butter pieces visible. This texture ensures flaky layers in the final crust.

With the processor running, gradually add 0.5 cup ice water through the feed tube until the dough just begins to come together. Turn it out onto a lightly floured surface and gently knead until smooth, about 30 seconds. Overworking the dough develops gluten, which makes it tough.

Shape the dough into a disk, wrap it in plastic, and refrigerate for 1 hour. Chilling relaxes the gluten and firms the butter, which is critical for that promised flaky texture. While the dough rests, prepare the filling.

Step 2: Cook and Shred the Chicken Filling

Poach the 1.5 lb boneless chicken breast in the 0.25 cup chicken broth until fully cooked through, about 15-18 minutes. You’ll know it’s done when an instant-read thermometer registers 165°F and the meat is no longer pink inside.

Transfer the chicken to a cutting board and let it cool slightly. Using two forks, shred it into fine, even pieces. This texture distributes well in each bite. Set the shredded chicken aside and move on to the vegetable base.

Step 3: Sauté the Aromatic Base

Heat the 2 tbsp olive oil in a skillet over medium heat. Add the finely diced yellow onion and finely diced red bell pepper, cooking for 5-6 minutes until softened and just beginning to caramelize at the edges.

Stir in the minced 3 cloves garlic cloves, 1 tsp ground cumin, 1 tsp sweet paprika, and 1 tsp dried oregano. Cook for 1 minute until fragrant. These spices bloom in the heat, releasing their essential oils for maximum flavor.

Add the shredded chicken back to the skillet along with the 1 tbsp lime juice. Stir to combine and cook for an additional 2-3 minutes to meld the flavors. Remove from heat and let the filling cool completely before assembling.

Step 4: Assemble and Seal the Empanadas

On a lightly floured surface, roll the chilled dough to 1/8-inch thickness. Using a 5-inch round cutter, cut out circles of dough. Re-roll the scraps once if needed to maximize yield.

Place 2 tbsp of the cooled chicken filling on one half of each dough circle. Lightly brush the edges with water, then fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then use a fork to crimp the edges for a decorative finish.

Step 5: Bake to Golden Perfection

Preheat the oven to 375°F and line a baking sheet with parchment paper. Whisk the 1 whole large egg with 1 tbsp water to create an egg wash. Brush the tops of the empanadas lightly with the wash, which gives them a beautiful golden sheen.

Bake for 20-25 minutes until the crust is golden brown and flaky. Rotate the baking sheet halfway through for even browning. Let the empanadas cool on the sheet for 5 minutes before serving to allow the filling to set slightly.

Pro Cooking Tips for Perfect Results

Dough Temperature Control

Keep your butter ice-cold and work quickly to prevent it from melting into the flour. I freeze my Land O’Lakes butter for 20 minutes before cubing. If your kitchen is warm, chill the flour too. This ensures those coveted flaky layers. ❄️

Sealing the Edges

Use a fork dipped in flour to crimp edges tightly. Press firmly but gently to avoid tearing the dough. A loose seal causes filling leaks during baking. I also brush edges with egg wash before crimping for extra adhesion.

Venting for Steam

Cut 2-3 small slits in the top of each empanada with a sharp knife before baking. This allows steam to escape, preventing soggy crusts. Without vents, the filling can burst through the seams or create air pockets.

Baking Sheet Prep

Always use parchment paper on your baking sheet—not wax paper. It prevents sticking and promotes even browning. I prefer Reynolds Kitchens parchment for its non-stick reliability. Space empanadas 1 inch apart for proper air circulation.

Egg Wash Perfection

Whisk your egg wash with 1 tbsp water for a lighter color, or 1 tbsp milk for deeper browning. Apply with a pastry brush just before baking. This gives that professional, glossy finish we all love. 💛

Resting Time Matters

Let baked empanadas rest 5 minutes on the sheet before transferring. This allows the filling to set slightly, preventing it from oozing out when bitten. Serving too soon can result in a messy—but delicious—first bite.

Frequently Asked Questions