This Chicken Empanada Recipe is the perfect way to use leftover chicken! Shredded chicken and caramelized onions are simmered in flavorful spices, then folded in a buttery shortcrust and baked until golden.
Course Main dish or appetizer
Cuisine South American
Keyword baked empanada recipe, chicken empanada recipe, Meat Pie Recipe
Prep Time 30minutes
Cook Time 1hour
Resting Time 1hour
Total Time 2hours30minutes
Author Tara Margetson
2 ¾cupsall-purpose flour
Pinch granulated sugar
2medium onionsdiced or thinly sliced
1poundboneless, skinless chicken breastscooked and shredded
½teaspoonfreshly ground black pepper
¼teaspoonground red chili
To make the empanada dough:
In the bowl of a food processor fitted with a dough blade, combine the flour, salt, and sugar. Slowly add in the melted butter, followed by enough water to create a soft and smooth dough.Form the dough into a disc, wrap in plastic and refrigerate for 1 hour.
To make the empanada filling:
Drizzle the oil in a large pan over medium-low heat. Add the onion and cook, stirring occasionally, until golden and caramelized, 15-20 minutes. Add the garlic and cook until just fragrant, 30 seconds to 1 minute.Stir in the shredded chicken and season with the paprika, cumin, salt, black pepper, and ground chili. Add the water, bring to a simmer, and cook, uncovered, until most of the water has evaporated, 20-30 minutes. Remove from heat and allow to cool to room temperature. At this point, the filling can be refrigerated until the next day if desired.
To assemble and bake the chicken empanadas:
Preheat oven to 350˚F. Line two baking sheets with parchment or lightly grease.On a lightly floured surface, roll the dough into a thin sheet. Use 4 ¾ inch circular cutter to cut out circles of dough.
Place about 2 tablespoons of the cooled chicken mixture in the center of each circle. Brush the edges lightly with a little beaten egg, fold the dough over the filling, and press the edges together to seal. Seal completely using the tines of a fork or create a rope appearance by pulling the edge out slightly and folding over, starting from one end and finishing at the opposite side. Repeat with remaining empanadas.
Place the empanadas two inches apart on the prepared baking sheets. Brush the tops with beaten egg and bake until golden, 20-25 minutes.
I made these Chicken Empanadas using a homemade pie dough, but you can easily substitute with premade Goya discos, which are found in the frozen section of most grocery stores.
Be careful not to overfill the empanadas or the crust may become difficult to close and even break open while baking.
To seal the empanadas, I made a rope appearance by pulling the edge out slightly and folding over, starting from one end and finishing at the opposite side. You can also use a fork to crimp the edges. Whichever technique is used, the important part is to make sure the empanadas are completely sealed along the edges to keep the chicken filling inside while baking.