Baked Chicken Empanadas Recipe

There’s something truly special about biting into a warm, freshly baked empanada. That moment when the flaky crust gives way to reveal a savory, perfectly spiced chicken filling is pure culinary joy! I first learned to make these baked chicken empanadas from my neighbor who grew up in Argentina, and they’ve become a family favorite for both casual dinners and special gatherings. The beauty of this recipe is that it delivers authentic flavor with healthier baked (not fried) preparation. These hand-held treasures are perfect for everything from dinner to picnics to lunch boxes!

Why You’ll Love This Baked Chicken Empanadas Recipe

• Baked, Not Fried: All the delicious flavor without the extra oil. Therefore, you get a lighter version that’s still packed with authentic taste.
• Make-Ahead Friendly: Perfect for meal prep! You can prepare the filling and assemble ahead of time, then bake when needed. As a result, they’re great for busy weeknights or entertaining.
• Freezer-Friendly: Make a double batch and freeze the extras for an easy future meal. In fact, they freeze beautifully both before or after baking.
• Versatile Serving: Enjoy them hot, warm, or at room temperature. Consequently, they’re perfect for everything from sit-down dinners to potlucks and picnics.

Ingredients for Baked Chicken Empanadas

All you need for these Baked Chicken Empanadas, and about an hour of your time! Here’s what to gather:

• Boneless, skinless chicken thighs: Provides rich flavor and stays moist during cooking. You can substitute with chicken breast, but thighs deliver more flavor.
• Onion: Creates an essential flavor base. Yellow or sweet onions work best for their natural sweetness when caramelized.
• Red bell pepper: Adds color, sweetness, and texture to the filling. You can substitute with green pepper for a slightly different flavor profile.
• Garlic: Brings aromatic depth to the filling. Fresh minced garlic delivers the best flavor, but pre-minced works in a pinch.
• Green olives: Adds briny flavor that’s characteristic of authentic empanadas. They’re worth including even if you’re not usually an olive fan!
• Tomato paste: Concentrates flavor and helps bind the filling. It also provides rich umami notes without making the filling too wet.
• Cumin, oregano, and paprika: This spice trio creates the signature Latin American flavor profile that makes these empanadas special.
• Red pepper flakes: Adds a gentle heat that balances the other flavors. Adjust according to your spice preference.
• Refrigerated pie crust or empanada dough: Saves time while still delivering great flavor and texture. Store-bought works wonderfully, though homemade is an option if you’re feeling ambitious.
• Egg wash: Creates that beautiful golden color and helps seal the edges. Don’t skip this simple but important step!

Note: The ingredients with measurements will be right under the article in the recipe card.

How to Make Baked Chicken Empanadas

Step 1: Prepare the Filling

Heat olive oil in a large skillet over medium heat. Add diced onions and red bell peppers, cooking until softened, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Next, add the ground or finely chopped chicken, breaking it up with a wooden spoon as it cooks. Once the chicken is no longer pink, stir in the tomato paste, cumin, oregano, paprika, red pepper flakes, salt, and pepper. Cook for 2-3 more minutes to allow the flavors to meld. Remove from heat and stir in the chopped olives. Allow the filling to cool completely before assembling the empanadas – this prevents the dough from getting soggy and makes assembly much easier.

If you’re looking for another delicious way to use chicken, you might also enjoy our Cheesy Garlic Chicken Wraps for a quick weeknight dinner option.

Step 2: Prepare the Dough

If using refrigerated pie crust, allow it to come to room temperature according to package directions. On a lightly floured surface, roll out the dough to about ⅛-inch thickness. Using a 4-5 inch round cutter or bowl as a guide, cut circles from the dough. You can re-roll the scraps once to get more circles. Place the dough circles on a parchment-lined baking sheet while you work.

Step 3: Assemble the Empanadas

Place about 2 tablespoons of the cooled filling slightly off-center on each dough circle, being careful not to overfill. Too much filling makes them difficult to seal and may cause them to burst during baking. In a small bowl, beat an egg with a tablespoon of water to create an egg wash. Brush the edges of each dough circle with the egg wash, which helps create a tight seal. Fold the dough over to create a half-moon shape, then press the edges firmly to seal. You can create a decorative edge by pressing with fork tines or using the rope technique by pinching and folding the edge over itself.

Step 4: Bake to Golden Perfection

Arrange the assembled empanadas on a parchment-lined baking sheet, leaving a little space between each one. Brush the tops with the remaining egg wash to ensure they bake to a beautiful golden color. Using a sharp knife, make a small slit in the top of each empanada to allow steam to escape during baking. This prevents them from bursting at the seams. Bake in a preheated 375°F oven for 20-25 minutes, until the crust is golden brown and the filling is hot throughout.

Step 5: Serve and Enjoy

Allow the empanadas to cool for about 5 minutes before serving – the filling will be extremely hot straight from the oven! Serve with a side of chimichurri sauce, salsa, or sour cream for dipping. These empanadas are delicious hot, warm, or at room temperature, making them perfect for various occasions. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Pro Tips for Making Baked Chicken Empanadas

• Cool the Filling Completely: This is crucial! Hot filling will make the dough soggy and difficult to work with. For best results, prepare the filling a day ahead and refrigerate overnight.
• Don’t Overfill: It’s tempting to pack in the filling, but less is more. Overfilled empanadas may burst open during baking or result in doughy centers.
• Secure Those Edges: Double-check that your empanadas are well-sealed to prevent filling from leaking during baking. The egg wash helps create a tight seal.
• Experiment with Fillings: Once you master the basic recipe, try adding corn, raisins, or hard-boiled eggs – all traditional additions that add interesting texture and flavor.

How to Serve Baked Chicken Empanadas

Family Dinner

Serve 2-3 empanadas per person alongside a simple green salad dressed with lime vinaigrette. The fresh, acidic salad balances the rich, savory empanadas perfectly.

Party Appetizers

Make mini versions using a 3-inch cutter for perfect cocktail party bites. Serve with small bowls of chimichurri and salsa for dipping options that please everyone.

Packed Lunch

Empanadas make excellent packed lunches since they taste great at room temperature. Pair with fresh fruit and a few tortilla chips for a lunch that will make your coworkers jealous.

Make Ahead and Storage

Preparing in Advance

The filling can be made up to 3 days ahead and stored in the refrigerator. You can also assemble the empanadas completely and refrigerate them, unbaked, for up to 24 hours before baking. Just add about 2-3 minutes to the baking time if cooking straight from the refrigerator.

Freezing Instructions

Freeze unbaked empanadas on a baking sheet until solid, then transfer to a freezer bag or container. They can be baked directly from frozen – just add about 7-10 minutes to the baking time. Alternatively, freeze baked and cooled empanadas, then reheat in a 350°F oven for about 10-15 minutes.

Reheating Leftovers

The best way to reheat empanadas is in a 350°F oven for 10 minutes, which keeps the crust crisp. Microwaving is faster (30-45 seconds) but will make the crust softer.

FAQs About Baked Chicken Empanadas

Can I use rotisserie chicken to save time?

Absolutely! Rotisserie chicken makes a fantastic time-saving shortcut. Simply shred or chop the chicken and add it to the skillet with the sautéed vegetables and spices. Since it’s already cooked, you just need to heat it through and allow the flavors to combine, about 3-4 minutes. This can cut your prep time almost in half!

How can I make these empanadas gluten-free?

You can easily adapt this recipe for gluten-free diets by using a gluten-free pie crust or empanada dough. Many grocery stores now carry gluten-free pie crusts in the freezer section. Alternatively, you can make a simple gluten-free dough using a gluten-free flour blend with xanthan gum. The filling is naturally gluten-free (just double-check your spice blends to ensure they don’t contain fillers).

What are some good dipping sauces for empanadas?

Traditional chimichurri sauce (made with parsley, garlic, vinegar, and oil) is the classic pairing for Argentinian empanadas. Other excellent options include salsa verde, guacamole, or a simple cilantro-lime crema made by mixing sour cream with lime juice, cilantro, and a pinch of salt. For a spicy kick, try a chipotle mayo by mixing mayonnaise with a little adobo sauce from canned chipotles.

Can I make a vegetarian version of these empanadas?

Definitely! For a vegetarian version, replace the chicken with a mixture of black beans and corn, or try diced mushrooms and potatoes for a hearty, meat-free filling. You could also use crumbled tofu seasoned with the same spice blend for a protein-rich alternative. Just make sure to cook the vegetables well to remove excess moisture before filling the empanadas.

Enjoying Your Baked Chicken Empanadas

These Baked Chicken Empanadas bring together the comfort of savory hand pies with the vibrant flavors of Latin American cuisine. The flaky crust and perfectly seasoned filling create a satisfying meal that’s both impressive and approachable.

What makes these empanadas special is their versatility – they’re equally at home at a casual family dinner, packed in a lunch box, or served as the star appetizer at your next gathering. The fact that they’re baked rather than fried makes them lighter while still delivering authentic flavor.

I hope your family enjoys these as much as mine does – they’ve become one of our most requested meals and a recipe I’m always proud to share!