Appetizers & Party
Chicken Empanadas
A well-seasoned chicken and vegetable filling gets tucked into rounds of empanada dough (store-bought discs make this easy) and baked until golden and flaky. These make a great party appetizer, portable snack, or fun make-ahead dinner.
Why you'll love this recipe
- Flaky pastry with a savory, well-seasoned filling
- Baked, not fried, for easier cleanup
- Great made ahead and frozen for later
- Perfect party finger food or portable lunch
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat and cook the onion for 3-4 minutes until softened. Add the garlic and bell pepper and cook 2 minutes more.
- Stir in the chicken, tomato paste, cumin, smoked paprika, salt and pepper, and cook for 3-4 minutes until well combined and heated through. Stir in the olives if using.
- Remove from heat and let the filling cool slightly.
- Spoon about 2 tbsp of filling onto the center of each empanada disc. Fold the dough over into a half-moon shape and crimp the edges firmly with a fork to seal.
- Arrange the empanadas on the baking sheet and brush the tops with the beaten egg.
- Bake for 20-25 minutes, until deep golden brown.
How to tell it's done
The empanadas are done when they're deep golden brown all over, including the crimped edges and the bottoms. Lift one to check. Since the filling is made with cooked chicken, the main goal is fully baked dough with no pale, doughy spots, and filling that's hot throughout (165°F).
Tips for success
- Let the filling cool slightly before assembling so it doesn't melt or tear the dough discs.
- Crimp the edges firmly and completely — a poor seal is the main reason filling leaks out during baking.
- These freeze very well unbaked; freeze on a tray until solid, then bake straight from frozen, adding a few extra minutes.
- Store-bought empanada or pastry discs (found in the frozen section of many grocery stores) save significant time over homemade dough.
Ingredient notes & swaps
- Dough discs: Goya and La Salteña brand discs are widely available frozen. Thaw them in the fridge so they stay pliable. You can also cut 5-inch rounds from refrigerated pie crust.
- Filling: the classic Argentine style includes chopped hard-boiled egg and green olives. Some versions add a few raisins for a sweet-savory contrast.
- Moisture: the filling should be moist but not wet. Simmer off any extra liquid so the dough doesn't get soggy or burst.
- Sealing: brush the edge of each disc with water or egg wash before folding. It acts as glue for a tighter seal.
Storage & reheating
Refrigerate baked empanadas for up to 4 days. Reheat them in a 350°F oven or an air fryer at 350°F for 6-8 minutes so the pastry stays flaky.
Make ahead & freezing
Make the filling up to 2 days ahead and keep it refrigerated. Cold filling is actually easier to work with. Assembled, unbaked empanadas freeze for up to 3 months. Freeze them on a tray first, then bag them. Bake from frozen, adding 5-8 minutes.
What to serve with it
Chimichurri, salsa criolla or a creamy cilantro dip for dunking, with a simple green salad. On a party table, serve them alongside other bite-size appetizers.
Frequently asked questions
Where can I find empanada dough discs?
Many grocery stores carry frozen empanada or pastry discs (often labeled 'discos') in the international or frozen foods section; puff pastry cut into circles also works in a pinch.
Can I fry empanadas instead of baking?
Yes, fry in about 1-2 inches of oil at 350°F for 3-4 minutes per side until golden, though baking is simpler and less messy.
Can I freeze chicken empanadas?
Yes, freeze them unbaked on a tray until solid, then transfer to a bag; bake straight from frozen, adding 5-8 extra minutes.
What dipping sauce goes well with chicken empanadas?
A simple chimichurri, salsa, or garlic aioli all pair nicely.
Nutrition (per serving)
| Calories | 328 |
| Protein | 16g |
| Carbs | 28g |
| Fat | 17g |
| Sodium | 460mg |
| Sugar | 2g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
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