Baked Chicken Empanadas Recipe – Flaky, Golden Pockets Stuffed with Savory Chicken and Spices!
Growing up, my aunt would make these every Sunday and sneak one to me fresh out of the oven before dinner started. The buttery pastry, tender shredded chicken, and warm spices felt like the ultimate comfort food. Now, I bake them in batches and freeze some for quick meals or snack attacks. They’re healthier than fried empanadas, but just as satisfying!
Ingredients:
- 2 cups cooked shredded chicken
- ½ cup finely chopped onion
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup chopped bell pepper (any color)
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- ¼ cup tomato sauce
- 1 tablespoon chopped fresh cilantro or parsley
- 1 package empanada dough discs (or homemade pie dough)
- 1 egg (for egg wash)
Instructions:
- Heat olive oil in a skillet, sauté onion, garlic, and bell pepper until soft.
- Stir in shredded chicken, cumin, paprika, salt, pepper, and tomato sauce. Cook for 3–4 minutes, then add cilantro. Let cool.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place a spoonful of filling on each dough disc. Fold over and seal edges using a fork.
- Brush with beaten egg for a golden finish.
- Bake for 20–25 minutes until golden and crispy. Serve warm with salsa or sour cream.
Nutrition Facts (Per Empanada)
| Calories | 210 kcal |
| Fat | 11 g |
| Carbs | 18 g |
| Protein | 12 g |
| Sodium | 290 mg |
| Fiber | 1 g |
Printable Recipe Summary
| Baked Chicken Empanadas | |
|---|---|
| Ingredients | Shredded chicken, onion, garlic, spices, empanada dough |
| Instructions | Sauté filling, assemble empanadas, bake until golden |
FAQs
Q: Can I freeze them before baking?
Yes! Just freeze them flat on a tray, then store in a freezer bag. Bake from frozen—just add a few minutes.
Q: Can I use rotisserie chicken?
Absolutely. It’s a time-saver and adds great flavor.
Q: What dips go well with these?
Try avocado crema, salsa, chipotle mayo, or sour cream.
Q: Can I make these spicy?
Add diced jalapeños or a pinch of cayenne to the filling for a kick. Want a spicy beef version next? Let me know!
