If you’re a fan of hand-held, savory treats, then I absolutely love sharing this Chicken Empanada Recipe with you. It’s that perfect blend of tender, flavorful chicken wrapped up in a buttery, flaky dough that’s just begging to be devoured. Whether you’re planning a cozy weeknight dinner or need a crowd-pleaser for a potluck, these empanadas hit the spot every time.
When I first tried making these, I was amazed at how simple and satisfying the whole process feels. The combination of veggies, a touch of soy and oyster sauce, and just a hint of sweetness from raisins and sugar gives the filling such a unique kick that you’ll find yourself craving more. Trust me, once you make this Chicken Empanada Recipe, it’ll quickly become a staple in your recipe box.
Why You’ll Love This Recipe
- Perfect balance of flavors: The savory chicken filling paired with a subtle sweetness makes every bite delightful.
- Easy to make at home: With simple ingredients and straightforward steps, you’ll be surprised how quickly these come together.
- Versatile and shareable: Great for snacks, appetizers, or a full meal that everyone loves.
- Kid-friendly crowd pleaser: My family goes crazy for these, and kids adore the fun, hand-held size.
Ingredients You’ll Need
The secret to nailing this Chicken Empanada Recipe is in using fresh, simple ingredients that complement each other beautifully. The filling is hearty with veggies and spices, while the dough is luxuriously flaky thanks to cold butter and precise mixing.
- Chicken breast: Cubed for quick, even cooking and tender texture in the filling.
- Knorr chicken cube: Adds a savory depth that boosts the whole dish.
- Potatoes: Diced small so they cook through and add a lovely softness.
- Carrots: Provide a slight sweetness and color balance.
- Green peas: Adds freshness and texture variety.
- Raisins: A surprising touch of sweetness that elevates the filling beautifully.
- Onion and garlic: The aromatic base for rich, layered flavor.
- Oyster sauce & soy sauce: Give the filling a savory, umami kick you won’t forget.
- Sugar: Just enough to balance the savory notes.
- Flour: For the dough, use all-purpose flour for the perfect tender crust.
- Butter: Cold and cut into pieces, essential for flaky dough layers.
- Baking powder: Helps the dough rise slightly for light texture.
- Egg: Used as an egg wash to give the empanadas that golden, appetizing finish.
- Water (cold): Keeps the dough from getting tough and helps bind everything.
- Cooking oil: For sautéing the filling ingredients smoothly.
Variations
This Chicken Empanada Recipe is like a blank canvas—you can easily swap, add, or omit ingredients to match your taste or dietary needs. I’ve experimented with a few twists over time that I think you’ll enjoy trying too.
- Vegetable-packed version: I like doubling the carrot and peas and adding chopped bell peppers for extra crunch and color.
- Spicy kick: Adding a pinch of cayenne or a chopped jalapeño to the filling really wakes things up for those who like heat.
- Cheesy twist: Mixing shredded cheese like mozzarella or cheddar into the chicken filling adds a melty, indulgent touch that’s hard to resist.
- Gluten-free dough: For a gluten-free option, try replacing the flour with a blend made for pastry and adjust the water as needed to get the right dough consistency.
How to Make Chicken Empanada Recipe
Step 1: Sauté the Aromatics and Cook the Chicken
Start by heating your cooking oil in a pan until shimmering. Then, toss in the minced garlic and onion — they’ll sizzle and fill your kitchen with that comforting aroma that signals something delicious is on its way. Add the cubed chicken breast and cook, stirring occasionally, until the chicken turns a lovely light brown, about 5 minutes. This not only cooks the chicken but also locks in flavors. Avoid overcrowding the pan so the chicken browns evenly instead of steaming.
Step 2: Season and Simmer the Filling
Next, stir in the oyster sauce, soy sauce, and the Knorr chicken cube. Cover the pan and let it simmer for 5 minutes so all the flavors meld together beautifully. Then add in your diced carrots and potatoes and cook for another 5 minutes—the trick here is to let the veggies soften but still keep a bit of their bite. When you add the green peas and raisins along with the sugar, gently simmer for 3 minutes. Finally, season everything with salt and pepper to your liking before turning off the heat. Drain any excess liquid to avoid soggy empanadas later.
Step 3: Make the Dough
Mix together the dry ingredients—flour, sugar, baking powder, and salt—in a bowl with a wire whisk until combined. Cutting cold butter into the dry mix is key here; I like using a pastry blender or my fingertips to incorporate the butter until the mixture looks like coarse crumbs. Adding cold water gradually while mixing helps ensure your dough won’t turn out tough. Once the mixture comes together in a ball, divide the dough into smaller pieces and shape them into smooth spheres. Chill these in a cool spot for at least 20 minutes to relax the gluten, which makes rolling easier and gives you a flakier final crust.
Step 4: Shape and Fill Your Empanadas
Flatten each dough ball on a clean surface using your palm first, then a rolling pin to get a nice round shape. I find about a quarter to half a cup of filling per dough circle works best—it’s enough to enjoy every bite without overstuffing. Place the filling in the center, then fold the dough over to form a half-moon shape. Press the edges firmly to seal; crimping with a fork or twisting the edges helps keep the filling locked inside while baking. Watch a short video or try practicing with a bit of flour to avoid sticking and tearing.
Step 5: Brush, Bake, and Enjoy
For that golden, glossy finish, mix the egg white with a little water and gently brush over your empanadas before placing them on a greased or parchment-lined baking tray. I always preheat my oven to 400°F and bake for about 25 minutes until the crust turns a gorgeous golden brown. When they come out bubbling with the aroma of cooked chicken and buttery crust, that’s your cue to serve them hot and watch everyone dig in!
Pro Tips for Making Chicken Empanada Recipe
- Keep butter cold: I learned the hard way that warm butter ruins the dough texture; always chill it before mixing.
- Don’t skip draining the filling: Removing excess liquid prevents soggy empanadas and keeps the crust crisp.
- Use egg white wash: It gives a nice sheen without overpowering the delicate dough flavor, unlike using the whole egg.
- Seal edges well: I avoid leaks by pressing firmly and sometimes folding the edges twice to lock everything in securely.
How to Serve Chicken Empanada Recipe
Garnishes
I like to keep garnishes simple—just a sprinkle of fresh chopped cilantro or parsley brightens the plate and adds a fresh note that contrasts nicely with the richness of the empanadas. Sometimes a wedge of lime or a drizzle of hot sauce is all you need to jazz it up.
Side Dishes
Empanadas pair beautifully with a crisp salad—think mixed greens with a light vinaigrette—or even some tangy pickled vegetables. For heartier meals, I serve them alongside black beans or a mildly spiced rice to round out the flavors.
Creative Ways to Present
For parties, I’ve arranged these on a large platter with colorful bowls of dipping sauces like chimichurri, salsa verde, or a garlic aioli. Another fun idea is to stack them like mini empanada towers or wrap each in parchment paper tied with twine for a charming, rustic look.
Make Ahead and Storage
Storing Leftovers
Whenever I have leftovers, I cool the empanadas completely before storing them in an airtight container in the fridge. They keep well for about 3 to 4 days and still taste delicious when reheated.
Freezing
Freezing is such a lifesaver! I freeze uncooked, sealed empanadas laid out on a baking sheet before transferring them to a freezer bag. They can stay frozen for up to 2 months, making it easy to bake fresh empanadas anytime in the future.
Reheating
To reheat, I pop leftover empanadas in a preheated oven at 350°F for 10-15 minutes. This revives the flaky crust and warms the filling without making them soggy like the microwave sometimes does.
FAQs
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Can I use rotisserie chicken instead of raw chicken?
Yes! Using cooked rotisserie chicken can save time—just shred it and mix it with the sautéed vegetables and seasonings. Since the chicken is already cooked, you’ll want to reduce the initial cooking time and gently warm the filling together before stuffing the dough.
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Is it possible to bake these empanadas instead of frying?
Absolutely. This Chicken Empanada Recipe is designed to be baked, which gives you a flaky crust without the extra oil. Just follow the baking instructions, and you’ll get a crispy and golden result every time.
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Can I prepare the dough a day ahead?
Yes, you can make the dough the day before and keep it wrapped tightly in plastic wrap in the fridge. Just be sure to let it rest at room temperature briefly before rolling out to make it easier to work with.
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What’s the best way to prevent the empanadas from bursting during baking?
Sealing the edges well is vital. Be sure to press firmly along the edges and crimp or twist them. Also, don’t overfill the empanadas—adding just the right amount of filling avoids pressure buildup that can cause bursting.
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Can I substitute the raisins in the filling?
Definitely! If raisins aren’t your thing, dried cranberries or chopped dried apricots work well, or you can skip the sweetness altogether for a purely savory filling.
Final Thoughts
This Chicken Empanada Recipe holds such a special place in my kitchen because it brings everyone together. From the satisfying process of cooking the filling to the joy of folding and baking, it’s as much about sharing moments as sharing food. I hope you’ll give it a try—once you taste that flaky crust with the savory, flavorful filling, I bet you’ll be making it again and again like I do!
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Chicken Empanada Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Snack
- Method: Baking
- Cuisine: Filipino
Description
This Chicken Empanada recipe features tender, flavorful chicken and vegetable filling wrapped in a buttery, flaky dough and baked to golden perfection. A classic savory treat combining the richness of seasoned chicken with the sweetness of raisins and the freshness of peas and carrots, perfect for a satisfying snack or meal.
Ingredients
Filling Ingredients
- 1 1/2 lbs chicken breast, cut into cubes
- 1 Knorr chicken cube
- 1 cup potato, diced
- 1 cup carrot, diced
- 1 cup green peas
- 1/4 cup raisins
- 1 onion, minced
- 1 tablespoon garlic, minced
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- Salt and ground black pepper to taste
- 2 tablespoons cooking oil
Dough Ingredients
- 3 cups all-purpose flour
- 4 tablespoons sugar
- 1 cup cold butter
- 1/2 teaspoon baking powder
- 6 tablespoons cold water
- 1 egg (for egg wash)
Instructions
- Prepare the Filling: Heat 2 tablespoons of cooking oil in a pan over medium heat. Once hot, sauté the minced garlic and onion until fragrant and translucent.
- Cook the Chicken: Add the cubed chicken breast to the pan and cook until it turns light brown, about 5 minutes.
- Add Seasonings: Stir in oyster sauce, soy sauce, and the Knorr chicken cube. Cover the pan and cook for an additional 5 minutes to allow flavors to meld.
- Add Vegetables: Mix in diced carrots and potatoes, cooking for another 5 minutes until slightly softened.
- Finish the Filling: Add green peas, raisins, and sugar, then simmer for 3 minutes. Season with salt and black pepper to taste. Turn off the heat, drain any excess liquid, and set the filling aside to cool.
- Make the Dough: In a mixing bowl, combine flour, sugar, baking powder, and a pinch of salt. Using a wire whisk, mix the dry ingredients.
- Add Butter: Cut the cold butter into small thin pieces and incorporate it into the dry ingredients, using a pastry blender or fingers, until the mixture resembles coarse crumbs.
- Add Water: Gradually add cold water, mixing thoroughly until a soft dough forms. Knead lightly if necessary.
- Divide the Dough: Portion the dough into equal pieces by rolling each piece into a ball. Place them in a cool area and rest for at least 20 minutes.
- Shape the Empanadas: Flatten each dough ball with your palm, then roll it into a round shape using a rolling pin.
- Fill and Seal: Place about 1/4 to 1/2 cup of the chicken filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together firmly to seal.
- Apply Egg Wash: Separate the egg white from the yolk. Beat the egg white lightly with a little water, then brush it over the crust of each sealed empanada to give a glossy finish.
- Prepare for Baking: Line a baking tray with wax paper or grease it lightly. Arrange the empanadas on the tray, ensuring they do not touch.
- Bake: Preheat the oven to 400°F (200°C) for 10 minutes. Bake the empanadas for 25 minutes or until golden brown.
- Serve: Remove from the oven and serve hot. Enjoy your delicious homemade chicken empanadas!
Notes
- Ensure the butter is cold and solid before adding it to the dough for a flaky crust.
- Drain excess liquid from the filling to prevent soggy empanadas.
- Use a pastry blender or two knives to cut the butter into the dry ingredients efficiently.
- Resting the dough helps to relax the gluten, making it easier to roll out and shape.
- Egg white wash helps achieve a shiny, golden crust but can be omitted for a vegan option.
- Filling can be modified with other vegetables or protein as desired.
Nutrition
- Serving Size: 1 empanada (approx. 150g)
- Calories: 777 kcal
- Sugar: 12 g
- Sodium: 1064 mg
- Fat: 40 g
- Saturated Fat: 21 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 181 mg
