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Baked Chicken Empanadas on a plate with dipping sauces

Baked Chicken Empanadas Recipe

Alva
Discover the delicious Baked Chicken Empanadas Recipe that combines tender chicken, spices, and flaky dough for a perfect meal!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course
Cuisine Latin American
Servings 4 servings
Calories 350 kcal

Equipment

  • 1 Skillet For sautéing the filling.
  • 1 Baking sheet For baking the empanadas.
  • 1 Parchment paper To line the baking sheet.
  • 1 Rolling Pin For rolling out the dough.
  • 1 Plastic Wrap To wrap the dough while it chills.

Ingredients
  

Dough

  • 2 cups empanada dough Store-bought or homemade.

Filling

  • 1 pound boneless, skinless chicken breast Cooked and shredded.
  • 1 small onion Finely chopped.
  • 1 medium bell pepper Diced (any color).
  • 2 cloves garlic Minced.
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 cup shredded cheese Optional, use a cheese alternative if desired.
  • 1 egg beaten For egg wash.

Instructions
 

Prepare the Filling

  • Preheat your oven to 400°F (200°C). In a skillet, heat olive oil over medium heat. Add diced onions and bell peppers, sauté until softened (about 5 minutes). Add shredded chicken, season with salt, pepper, cumin, and paprika. Stir and cook for an additional 2-3 minutes.

Make the Dough

  • In a large bowl, combine flour and salt. Gradually add cold butter, cutting it into the flour until it resembles coarse crumbs. Add egg and cold water, mixing until a dough forms. Knead gently, wrap in plastic wrap, and refrigerate for 30 minutes.

Roll Out the Dough

  • Divide the dough into small balls (golf ball size). Roll each ball into a 6-inch circle on a floured surface.

Fill the Empanadas

  • Place a tablespoon of filling in the center of each circle. Fold dough over filling to create a half-moon shape. Press edges together and crimp with a fork.

Prepare for Baking

  • Line a baking sheet with parchment paper. Arrange filled empanadas on the sheet, brush tops with egg wash (beaten egg mixed with water).

Bake the Empanadas

  • Bake for 20-25 minutes until golden brown and crispy.

Serve and Enjoy

  • Let cool slightly, then serve warm with dipping sauces like salsa or guacamole.

Video

Notes

Essential nutrition facts per serving:
Calories Fat Protein Carbs
350 15g 25g 30g
Keyword Empanadas, Chicken, Baked