Ground Chicken Empanada Recipe: Flaky Pastry With Spiced Filling

I’ve refined this empanada recipe to achieve the perfect balance of flaky pastry and a flavorful, spiced chicken filling. The pastry is the star here, layered with precision to create that coveted crisp texture that shatters with every bite.

The filling is where the magic happens, with ground chicken seasoned to perfection and cooked until tender. Each empanada is a handheld masterpiece, combining a light, airy crust with a rich, savory center that’s both satisfying and elegant.

Whether you bake or fry them, the result is consistently impressive. The golden exterior gives way to a well-seasoned filling that’s moist and packed with flavor, making these empanadas a standout dish for any occasion.

This method ensures professional results every time, with a texture and taste that rivals any bakery.

Ingredients for Ground Chicken Empanada

Flaky pastry and spiced chicken filling start with these quality ingredients.

The pastry demands precision. Cold butter and ice water create those flaky layers—warm ingredients mean tough dough. King Arthur Flour is ideal for consistent results, but any all-purpose works. Ground chicken should be fresh (check the date) and preferably free-range for better flavor. Look for butter with at least 80% fat content for the best texture.

No ground chicken? Ground turkey swaps in seamlessly. Missing smoked paprika? Sweet paprika plus a pinch of cayenne approximates the flavor. Short on time? Pre-made pie crust works (though the texture won’t be as flaky). For extra depth, add a pinch of ground coriander to the filling—it complements the cumin beautifully.

Dough rests 30 minutes before rolling to relax the gluten. Baked empanadas keep 3 days at room temperature, 1 week refrigerated. Freeze unbaked for up to 3 months—perfect for making ahead. Reheat in a 350°F oven to restore crispness.

Step-by-Step Instructions for Ground Chicken Empanadas

Here’s the method to achieve perfectly flaky pastry with a well-seasoned filling every time.

Step 1: Prepare the Pastry Dough

In a large bowl, combine the 3 cups all-purpose flour with ½ tsp salt. Add the 0.75 cup cold, cubed unsalted butter and work it into the flour with your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually drizzle in the 0.5 cup ice water while stirring with a fork until the dough just comes together. I find it helps to press the dough against the bowl sides to incorporate the last bits of flour. The dough should hold when pressed but not be sticky.

Shape into a disk, wrap in plastic, and refrigerate for 30 minutes—this chilling step is crucial for flaky layers. The butter needs to stay cold to create that perfect texture we’re after.

Step 2: Make the Spiced Chicken Filling

Heat the 2 tbsp olive oil in a skillet over medium heat. Add the finely diced onion and cook for 5 minutes until soft and translucent. Stir in the minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, and remaining 1 tsp salt plus 0.5 tsp black pepper.

Add the 1.5 lb ground chicken and cook, breaking it up with a wooden spoon, for 8-10 minutes until no longer pink. Pour in the 0.25 cup chicken broth and simmer for 3-4 minutes until the liquid has mostly evaporated. The filling should be moist but not wet—this prevents soggy pastry.

Step 3: Assemble the Empanadas

On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness. Using a 5-inch round cutter, cut out circles (you should get about 12). I reroll the scraps once to maximize yield.

Place 2 tbsp of filling on one half of each circle, leaving a ½-inch border. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp with a fork to seal completely—this prevents filling from leaking during baking.

Step 4: Bake to Golden Perfection

Preheat oven to 375°F. Arrange the empanadas on a parchment-lined baking sheet. Beat the egg with 1 tsp water and brush lightly over the tops—this gives that beautiful golden finish.

Bake for 25-30 minutes until the pastry is deep golden brown and the filling is heated through. Rotate the pan halfway through for even browning. Let cool for 5 minutes before serving—the filling will be extremely hot straight from the oven.

Real talk: if any empanadas brown too quickly, tent them with foil to prevent burning while the others catch up. The pastry should be crisp and flaky, with no raw spots on the bottom.

Make-Ahead Tips for This ground chicken empanada

Prep the Pastry

Make the dough up to 2 days ahead and refrigerate it tightly wrapped in plastic. The cold rest actually improves texture by allowing the gluten to relax completely. I often make a double batch and freeze half for later use.

Fill and Shape

Assemble the empanadas but don’t bake. Lay them on a parchment-lined tray, cover with plastic wrap, and refrigerate for up to 24 hours. This lets you spread out the work and still have fresh-baked flavor when you need them. 💡

Freeze for Later

For longer storage, freeze unbaked empanadas on a tray first, then transfer to a ziplock freezer bag. They’ll keep for 3 months without freezer burn. No need to thaw before baking—just add 5-10 extra minutes to the baking time.

Bake from Frozen

Place frozen empanadas directly on a baking sheet and bake at 375°F for 30-35 minutes. The egg wash can be applied after 15 minutes of baking when they’ve started to thaw slightly.

Reheat Like a Pro

Reheat baked empanadas in a toaster oven at 350°F for 8-10 minutes to restore crispness. Avoid the microwave unless you’re in a rush—it makes the pastry soggy. Honestly, they taste almost as good as fresh. 🔥

Make-Ahead Filling

The filling can be made 3 days ahead and stored in the fridge. This actually deepens the flavors as the spices meld. Just cool completely before storing in an airtight container.

Frequently Asked Questions