Fiesta Chicken Empanadas

Fiesta Chicken Empanadas Latin Flavor at Home

By Elena RosewoodJuly 29, 2025

Table of Contents

Fiesta Chicken Empanadas: Your Latin American Getaway

Fancy a trip to Latin America without leaving your kitchen? You know what I mean? Let's dive into these delicious chicken empanadas ! They're golden, savory, and totally addictive.

Forget boring lunches, let's have a fiesta!

A Little Pocket of Sunshine

Chicken empanada recipe origins go back centuries in Spain and Latin America. They’re basically savory pasties that travelled the world.

This easy empanada recipe brings that sunshine to your table. This recipe makes 12, perfect for sharing or a cheeky little feast.

Why You'll Love These Homemade Empanadas

Honestly, these savory empanadas are proper good for you. They’re packed with protein from the chicken. Perfect for a quick lunch or a party.

Think of these as elevated pasties. This Chicken Empanada recipe is special because it is baked not fried. We do baked chicken empanadas for that healthy kick.

Get Your Ingredients Ready

Right then, let’s talk ingredients. For the dough, you'll need flour, salt, cold butter, and ice water. Don’t skip the ice water, it’s key! The Empanada Dough Recipe is all about keeping the butter cold for that flaky crust.

Keep it moving.

Alright, let's talk ingredients! We're diving into Fiesta Chicken Empanadas . This recipe hits the spot, honestly. These baked empanadas will transport you to Latin America, I swear!.

This is going to be so fun!

What You'll Need for Amazing Chicken Empanadas

Main Players: The Ingredients List

First, the dough. 2 ½ cups (300g) all-purpose flour is the base. Don't forget 1 teaspoon (5g) salt. We need 1 cup (227g) cold butter, cubed.

Seriously cold butter is key!. And then, ½ cup (120ml) ice water.

Next, the Chicken Empanada Filling . For that, you'll want 1 tablespoon (15ml) olive oil. Sauté 1 medium onion (chopped) and 2 cloves garlic (minced).

Add 1 pound (450g) cooked, shredded chicken. Rotisserie chicken saves time. Then toss in ½ cup (75g) diced red bell pepper and ½ cup (75g) thawed frozen peas.

Finishing it off, for that nice golden color on the top. Brush the empanadas with a mix of 1 large egg with 1 tablespoon (15ml) milk.

Spice It Up: Seasoning Notes

Cumin is essential! Use 1 teaspoon (2g) ground cumin. Adds that warm, earthy vibe. Then add ½ teaspoon (1g) smoked paprika for a smoky flavour.

A pinch of ¼ teaspoon (0.5g) cayenne pepper gives a kick. Don't forget the ½ cup (120ml) chicken broth to keep it moist.

Salt and pepper to taste, obviously.

Essential Empanada Gear: Equipment Needed

Okay, basics only. A food processor for the dough is optional. If you're making the dough in a bowl, then you don't need the processor.

You will need a rolling pin to roll the dough to ⅛-inch thickness. You'll need a 3-4 inch round cookie cutter.

A baking sheet lined with parchment paper is a must. A pastry brush will make the egg wash so much easier.

You can also use common household alternatives, instead of round cookie cutter, use a simple bowl for the dough. Remember, making chicken empanadas is all about the experience.

Don't stress about perfection. Now, you are all ready to jump into the Chicken Empanada Recipe ! Let's do it!

Cooking Method: Fiesta Chicken Empanadas

Right, so you fancy a go at making proper Chicken Empanadas ? You know, the kind that taste like sunshine and holidays? I've got you covered.

Forget those sad, shop bought ones. We're talking Homemade Empanadas that are bursting with flavour. We are gonna make the Empanada Dough Recipe and Chicken Empanada Filling from scratch.

Prep Like a Pro

Getting your stuff together is key. This is the mise en place bit. Chop your onion, shred that cooked chicken (rotisserie is your friend!), and measure out all your spices.

Seriously, prepped ingredients make the world of difference. Oh, and watch your fingers when chopping, yeah? We don't want any accidental finger-in-empanada situations!

step-by-step: Empanada Magic

First, make the dough . Pulse flour, salt, and cold butter in a food processor until crumbly. Slowly add ice water until it just comes together. Chill for 15 minutes .
Next, cook the onion and garlic in olive oil until soft and fragrant. Smells amazing, doesn't it?
Add the shredded chicken , bell pepper, peas, cumin, paprika, and cayenne (if you like a kick). Stir it all about.
Pour in the chicken broth and simmer until thickened. Season with salt and pepper. Let it cool slightly. Important, the filling must cool before filling the Chicken Empanada .
Roll out the dough and cut out circles. I use a cookie cutter. Place a spoonful of filling in the center.
Fold and seal the empanadas, crimping the edges with a fork. No exploding empanadas here.
Brush with egg wash . This gives them that lovely golden colour.
Bake at 375° F ( 190° C) for 25- 30 minutes , until golden brown.

Pro Empanada Tips

Wanna take your savory empanadas to the next level? Always use cold butter for the dough. Trust me on this one.

It makes all the difference for a flaky crust. Don't overfill the empanadas, or they'll burst. A little filling goes a long way.

If you're prepping for a party, you can make the dough ahead of time and keep it in the fridge for a day or two.

These Easy Empanada Recipe are perfect for Party Appetizer Recipes , so don't be afraid to experiment with Empanada Variations .

This little pockets of joy are perfect for an intro to Latin American Cuisine .

I reckon you’ll find these baked empanadas are miles better than anything you can get in a shop. Give them a whirl!

**Recipe Notes: Your Chicken Empanadas Adventure Awaits!**

So, you're about to embark on your Chicken Empanada Recipe journey? Ace! Let's chat about making these Homemade Empanadas your own.

Honestly, it's all about tweaking things 'til they're just right for you . No stress, yeah?

Plating Like a Pro: Serving Suggestions for Savory Empanadas

Forget beige! These Savory Empanadas deserve a proper debut. Think about it: Pile 'em high on a rustic wooden board.

Add a bowl of vibrant salsa for dipping. Or, go proper fancy with a smear of guac and a lime wedge.

Boom ! Instant Instagram gold!

Storage Secrets: Keepin' it Fresh

Got leftovers? Lucky you! Pop them in the fridge in an airtight container. They will last for up to 3 days.

To reheat, whack them in the oven at 350° F ( 175° C) until warmed through. Feeling organised? These Baked Empanadas freeze brilliantly.

Just wrap them individually before freezing. Reheat in the oven from frozen. Add another 5- 10 minutes to their cooking time.

Empanada Remix: Variations on a Theme

Fancy a change? Why not go veggie and swap the chicken for black beans and sweetcorn? Or, for a bit of heat, throw in a pinch of chilli flakes into the Chicken Empanada Filling .

Empanada Variations are limitless! You can also try a different cheese such as Monterey Jack or even Feta!

Nutrition Nuggets: A Little Bit of Goodness

Each Chicken Empanada packs a decent punch of protein. That is thanks to the chicken. They also have some carbs for energy, thanks to the Empanada Dough Recipe .

And, you are getting vitamins and fibre from those sneaky veggies. (Don't tell the kids!). I consider them a perfect Party Appetizer Recipe .

Just a heads up though, this is just an estimate.

Okay, so there you have it, all the little secrets and tips I've picked up making these beauties. I’ve given you all the tools so you can start creating your own version of this amazing Latin American Cuisine dish.

Don't be afraid to experiment! This Easy Empanada Recipe is about having fun. Now go make some chicken empanadas !

Chicken Empanada Recipe Latin Flavors in Every Bite

Frequently Asked Questions

Can I make these chicken empanadas ahead of time?

Absolutely! You can prepare the chicken empanadas filling and the dough separately, store them in the fridge, and assemble them the next day. You can also assemble the empanadas completely, place them on a baking sheet, cover them tightly with plastic wrap, and refrigerate them for up to 24 hours before baking.

Just add a few minutes to the baking time if baking straight from the fridge.

My chicken empanadas dough is too sticky! What can I do?

A sticky dough usually indicates too much moisture. Try adding a tablespoon or two of flour at a time until the dough is easier to handle. Also, make sure your work surface is well floured when rolling out the dough.

If it’s really unmanageable, wrap it back up and chill it for a bit longer sometimes that's all it needs to firm up! It's like when you need a good cuppa to get yourself together.

What are some tasty variations I can try with these chicken empanadas?

Chicken empanadas are really versatile! For a spicier kick, add a pinch of red pepper flakes or some finely chopped jalapeño to the filling. You could also experiment with different cheeses like Monterey Jack or pepper jack for extra flavour and meltiness.

If you're feeling adventurous, try adding some olives or raisins for a sweet and savory twist it's a bit like pineapple on pizza, some people love it, some people hate it!

How should I store leftover chicken empanadas, and how long will they last?

To store leftover chicken empanadas, let them cool completely and then place them in an airtight container. They'll keep in the refrigerator for up to 3-4 days. You can also freeze them for longer storage just wrap them individually in plastic wrap before placing them in a freezer bag.

Reheat in the oven for the best results it'll help them crisp up nicely. A microwave works in a pinch, but they might get a little soggy, innit.

Can I use store-bought dough for these chicken empanadas to save time?

Absolutely! Using store-bought pie crust or puff pastry is a great shortcut if you're short on time, a bit like taking the tube instead of walking. Simply thaw the dough according to the package directions and proceed with the recipe as written, using the pre-made dough instead of the homemade version.

Just be sure to get good quality stuff so you don't get a soggy bottom!