Easy Stuffed Chicken Empanadas (Flaky, Baked & Flavor-Packed!

Flaky, golden empanadas stuffed with spiced chicken and cheese. An easy baked recipe perfect for meal prep, parties, or cozy comfort food dinners!

The power of a good stuffed chicken empanada.

You know that feeling when you bite into something warm, flaky, savory, and suddenly, life feels a little more manageable? That, my friends, is the power of a good stuffed chicken empanada.

This easy homemade chicken empanadas recipe is here to deliver.

These golden baked beauties are crispy on the outside, juicy and flavorful on the inside, and the perfect hybrid of comfort food and handheld convenience. Whether you're feeding a crowd, meal-prepping like a pro, or just craving something really satisfying, this easy homemade chicken empanadas recipe is here to deliver.

That tastes like it came straight from grandma's kitchen.

So roll up those sleeves, crank up your favorite playlist, and let’s make the ultimate Latin-inspired stuffed pastry recipe that tastes like it came straight from grandma's kitchen.

Prep Time: 45 minutes
Cook Time: 25 minutes
Servings Yield: 12 empanadas

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🧂 Ingredients You'll Need

For the Dough:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg
• 1 tablespoon white vinegar
• ⅓ cup ice water (add more if needed)

NOTE: in order to speed things up, you can also use store bought
ready to use GOYA's empanada dough Discs

For the Chicken Filling:

• 1 tablespoon olive oil
• ½ onion, finely chopped
• 2 cloves garlic, minced
• ½ red bell pepper, finely diced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon chili powder (optional)
• 1 ½ cups cooked, shredded chicken
• ⅓ cup tomato sauce
• ½ cup shredded cheddar or mozzarella
• Salt & pepper to taste

Optional Egg Wash:

• 1 egg, beaten with 1 tablespoon milk

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👩‍🍳 Step-by-Step Instructions for Stuffed Chicken Empanadas

Step 1: Make the Empanada Dough

1. In a large bowl, whisk together flour and salt.
2. Cut in cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the egg, vinegar, and ice water.
4. Pour the wet ingredients into the dry mix and stir with a fork until it begins to come together.
5. Gently knead the dough on a floured surface until a smooth ball forms (don’t overwork it).
6. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.

Pro Tip: The colder the butter, the flakier the crust. Work quickly and chill that dough!

Step 2: Make the Chicken Filling

1. Heat olive oil in a large skillet over medium heat.
2. Sauté onion for 2–3 minutes until translucent.
3. Add garlic and bell pepper; cook for another 2–3 minutes.
4. Stir in paprika, cumin, chili powder, salt, and pepper.
5. Add the shredded chicken and tomato sauce, stirring well to coat.
6. Let the filling simmer for 5 minutes, then remove from heat.
7. Stir in shredded cheese and allow the filling to cool completely before assembling.

Common Mistake to Avoid: Assembling with warm filling will melt the dough and cause leaks.

Step 3: Assemble the Empanadas

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the chilled dough on a lightly floured surface to about ⅛ inch thick.
3. Cut into 5–6 inch rounds using a cookie cutter or small bowl.
4. Spoon 1–2 tablespoons of cooled filling into the center of each circle.
5. Wet the edges with a little water, fold over into a half-moon shape, and seal.
6. Crimp edges with a fork for a decorative finish and proper seal.
7. Place empanadas on the baking sheet with a little space between each.

Don’t Overfill! It’s tempting, but too much filling makes sealing tricky.

🛠️ Essential Utensils & Tools

• Large mixing bowl (for dough)
• Medium bowl (for wet ingredients)
• Fork (for mixing and crimping edges)
• Pastry cutter or two knives (for cutting in the butter)
• Rolling pin (to roll out the dough)
• Circular cutter or small bowl (5–6 inches wide)
• Large skillet (for cooking the filling)
• Wooden spoon or spatula (for stirring the filling)
• Baking sheet (lined with parchment paper)
• Parchment paper (to prevent sticking)
• Pastry brush (for egg wash)
• Plastic wrap (for chilling the dough)
• Measuring cups and spoons

Step 4: Bake to Golden Perfection

1. Brush each empanada with egg wash for a shiny, golden finish (optional).
2. Bake for 22–25 minutes until puffed and lightly browned.
3. Let cool for 5 minutes and dig in while still warm!

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🥟 Variations & Customizations for Chicken Empanadas

• Vegan Version: Swap the chicken for spiced jackfruit or lentils and use vegan cheese.
• Spicy Twist: Add chopped jalapeños or a dash of hot sauce to the filling.
• Breakfast Style: Toss in scrambled eggs and crumbled bacon for a morning empanada.
• Gluten-Free: Use a GF pastry dough or gluten-free flour blend.

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🍽️ Serving Suggestions & Pairings

• Serve with a tangy chimichurri dipping sauce or creamy avocado crema.
• Pair with a side of rice and beans for a hearty meal.
• Pack them in lunchboxes or picnic baskets—they travel beautifully.
• Enjoy with a cold beer, sparkling water, or a classic Jarritos soda.

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🤔 FAQs & Troubleshooting for Stuffed Chicken Empanadas

Can I freeze them? Yes! Freeze unbaked empanadas on a tray, then store in a zip bag. Bake from frozen, adding 5-7 minutes.

What if my dough is too sticky? Add a bit more flour, a tablespoon at a time.

Can I use store-bought dough? Totally! Look for empanada wrappers or use pie crust as a shortcut.

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