Chicken Empanada Recipe: Flaky Baked Hand Pies for Dinner

Chicken Empanada Recipe: Flaky Baked Hand Pies for Dinner

This chicken empanada recipe pairs a savory ground-chicken filling with crisp, golden pastry. Onion, sweet pepper, tomato paste, and a few warm spices give the filling plenty of flavor without making it complicated. Tuck it into pastry rounds, crimp the edges with a fork, and bake until the hand pies are deeply golden.

Cool the filling before it touches the dough. A fairly dry, cooled filling keeps the pastry flaky and makes the empanadas much easier to shape.

Why You'll Love This Recipe

• The chicken filling is savory and warmly spiced, without being overly hot.
• Baking gives the pastry a crisp crust without the extra work of frying.
• Individual hand pies are easy to pack for lunch or arrange on a party plate.
• You can make the filling a day ahead to speed up assembly.
• They pair well with vegetables, rice, soup, or a dipping sauce.

For more poultry ideas, browse chicken recipes, or try chicken and orzo for another cozy dinner.

Chicken Empanada Recipe Information

• Preparation time: 30 minutes
• Cooking time: 25 minutes
• Resting time: 5 minutes
• Total time: 1 hour
• Servings: 8 empanadas
• Internal temperature: 74°C / 165°F in the center of the chicken filling

Ingredients

For the chicken filling

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 small yellow onion, finely diced
• 1 small red bell pepper, finely diced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/3 cup low-sodium chicken broth or water
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh cilantro, optional

For assembly

• 2 packages refrigerated pie crusts, 4 rounds total
• 1 large egg
• 1 tablespoon water
• 1 tablespoon sesame seeds, optional
• Salsa, lime wedges, or a yogurt-based dipping sauce, for serving

This recipe makes eight medium empanadas. Refrigerated pie crust is a useful shortcut: it browns well and stays tender. Keep it cold until you are ready to cut it, and return it to the refrigerator for 10 minutes if it becomes soft or sticky.

Step-by-Step Instructions

1. Cook and cool the chicken filling

Heat the olive oil in a large skillet over medium heat. Add the ground chicken and cook for 4 to 5 minutes, breaking it into small crumbles with a wooden spoon. When no pink meat remains on the surface, add the onion and bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables soften.

Add the garlic, tomato paste, cumin, paprika, oregano, salt, and pepper. Stir for 30 seconds, until the tomato paste darkens slightly and the spices smell fragrant. Pour in the broth or water, scrape up any browned bits, and simmer for 3 to 4 minutes. The filling should be moist but not saucy; too much liquid can split the crust. Stir in the cilantro if using.

Spread the filling on a plate or rimmed pan and let it cool for about 10 minutes. It does not need to be refrigerator-cold, but it should stop steaming before you assemble the empanadas. For food safety, do not leave the cooked filling at room temperature for more than 2 hours.

2. Heat the oven and cut the pastry

Place racks in the upper and lower thirds of the oven and heat it to 200°C / 400°F. Line two baking sheets with parchment paper. Unroll the pie crusts on a lightly floured surface. Use a 5-inch round cutter or an upside-down small bowl to cut eight circles. Gather and reroll the scraps only once; repeated rolling can make the pastry tough.

Place the dough rounds on the lined sheets and cover loosely with a clean towel while you portion the filling. Whisk the egg with 1 tablespoon water in a small bowl to make an egg wash.

3. Fill, fold, and seal the empanadas

Spoon about 1/3 cup of cooled chicken filling onto one half of each dough circle, leaving a 3/4-inch border. Keep the mound compact so the pastry has room to close and puff. Brush the bare edge lightly with egg wash, then fold the dough over the filling to make a half-moon.

Press the edges together, then crimp them firmly with the tines of a fork. Arrange the empanadas at least 1 inch apart on the prepared sheets. Cut a tiny slit in the top of each one so steam can escape. Brush the tops with egg wash and add sesame seeds if desired.

4. Bake until golden and hot

Bake for 22 to 25 minutes, rotating the pans and switching their rack positions halfway through. The pastry should be rich golden brown and crisp at the edges. The filling was cooked before baking, but check one empanada with an instant-read thermometer if you are unsure: the center should reach 74°C / 165°F.

Rest the chicken empanadas for 5 minutes before serving. The filling will be very hot straight from the oven, and the pause gives the pastry time to set. Serve with salsa, lime wedges, or a cool yogurt-cilantro sauce.

Tips for Best Results

Keep the filling finely chopped and moderately dry. Large vegetable pieces or excess liquid make the dough harder to fold around the center. If the skillet mixture still looks loose after simmering, cook it for another minute or two before cooling.

Handle the pastry lightly. Flour the counter just enough to prevent sticking, and avoid stretching the circles as you fill them; thin spots can burst during baking. A fork crimp works well, but press firmly all the way around each edge.

For even browning, use parchment and rotate the trays halfway through. The egg wash gives the chicken empanada recipe its glossy finish. If the crust browns before the filling is hot, loosely tent the trays with foil for the final few minutes.

Ingredient Substitutions

Ground turkey is the closest replacement for ground chicken and cooks the same way. Finely chopped cooked chicken also works, but add it after the onion and pepper have softened and use only a splash of broth so the filling does not become dry.

Green bell pepper can replace the red pepper, and a small diced carrot adds mild sweetness and color. Use parsley instead of cilantro if you prefer it. For a gentle kick, add 1/4 teaspoon chili powder with the cumin, keeping the amount modest so the chicken remains the focus.

Refrigerated puff pastry makes a lighter, more layered crust, though it is more delicate to seal. Cut it into squares, fold it into triangles, and bake at the package temperature. Keep very wet salsa out of the pies and serve it at the table instead.

What to Serve With Chicken Empanadas

Serve these baked hand pies with crunchy cabbage salad, corn salad, or roasted sweet potato wedges. Tomato soup makes a comforting side too, especially when the empanadas are warm enough to dip. For an easy plate, add cucumber slices, lime, and a spoonful of salsa.

For another family-friendly option, try easy chicken fried rice. If you are feeding a group, chicken souvlaki fits the same casual spread. With leftovers, a fresh green salad keeps the meal light while the pastry makes it filling.

Storage Instructions

Let leftovers cool for no more than 2 hours, then refrigerate them in an airtight container for up to 3 days. If you stack the empanadas, place parchment between the layers to keep the crust from sticking. Store dipping sauces separately.

To freeze them, arrange fully cooled empanadas in a single layer on a sheet pan until firm, then transfer them to a freezer-safe container or bag. Freeze for up to 2 months for best quality, and label the container with the date.

Reheating Instructions

Reheat chilled empanadas on a parchment-lined tray at 190°C / 375°F for 10 to 12 minutes, until the filling is steaming hot. Bake frozen empanadas at 190°C / 375°F for 18 to 22 minutes. Before serving, the center should reach 74°C / 165°F on a thermometer.

For a small batch, use an air fryer: cook refrigerated empanadas at 180°C / 350°F for 5 to 7 minutes. Microwaving is safe but softens the crust, so reserve it for when speed matters. A few minutes in a toaster oven afterward will bring back some crispness.

Frequently Asked Questions

Can I make this chicken empanada recipe ahead?

Yes. Prepare the filling up to 1 day ahead, cool it promptly, and refrigerate it in a covered container. Assemble and bake the empanadas just before serving for the flakiest crust. Fully baked empanadas can also be frozen and reheated from frozen.

Why did my empanadas leak?

Leaks usually come from overfilling, a wet filling, or an incomplete seal. Leave a clear pastry border, let the filling cool and thicken, and press every edge firmly before crimping with a fork. The small top vent releases steam instead of forcing it through the seam.

Do I need to cook the chicken before baking?

For this recipe, yes. Cooking the ground chicken first seasons it evenly, removes excess moisture, and keeps the pastry bake time short enough for a tender crust. Confirm the finished filling reaches 74°C / 165°F when reheating or if you want an additional doneness check.

Are the nutrition values per empanada?

Yes. The nutrition estimates are per serving, or one empanada, and include the listed pastry, chicken filling, egg wash, and sesame seeds. They are estimates, since pie-crust brands and the amount of filling left in the skillet can change the final values.

Conclusion

This chicken empanada recipe delivers crisp, golden pastry and a savory chicken center with a straightforward method. Cool the filling, avoid overstuffing, and seal each edge carefully. Serve the warm empanadas with something bright and fresh, then save the extras for a quick meal later in the week.

Nutrition estimates are per serving and include the pastry, chicken filling, egg wash, and sesame seeds.