If you’ve ever dreamed of biting into a warm, golden parcel bursting with savory chicken and spices, then you’re about to fall in love with this Golden Chicken Empanadas with Flaky Pastry Recipe. These empanadas are a delightful fusion of crispy, buttery pastry and a perfectly seasoned chicken filling that’s tender, aromatic, and packed with flavor. Whether you’re looking for a comforting snack, a festive appetizer, or a main dish that impresses, this recipe hits every note just right. Prepare yourself for a hands-on culinary adventure that rewards with flaky, golden beauties that everyone will rave about.
Ingredients You’ll Need
Every ingredient in this Golden Chicken Empanadas with Flaky Pastry Recipe plays a crucial role, crafting layers of taste and texture that truly shine. From the fresh vegetables to the aromatic spices, as well as the cold butter ensuring that perfect flaky crust, each component is simple yet essential.
- 2 cups cooked chicken, shredded: The hearty base of the filling, providing a protein-packed, tender interior.
- 1 small onion, finely chopped: Adds sweetness and depth while softening beautifully in the sauté.
- 1 red bell pepper, finely chopped: Offers a subtle fruity crunch and vibrant color that brightens the filling.
- 2 cloves garlic, minced: Infuses the filling with a warm, unmistakable aroma and flavor boost.
- 1 tsp ground cumin: Brings an earthy, slightly smoky background note essential to the filling’s character.
- 1 tsp chili powder: Wakes up the palate with a gentle, spicy kick that enhances the chicken’s flavor.
- 1 tsp paprika: Contributes both color and a mild sweetness, rounding out the spice blend.
- Salt and black pepper to taste: Essential seasonings to balance and elevate all the other flavors.
- 2 tbsp chopped fresh cilantro (optional): Adds a fresh herbal brightness that lifts the filling perfectly.
- 1/2 cup shredded cheese (optional): For extra richness and gooey texture that melds beautifully with the chicken.
- 2 tbsp olive oil or vegetable oil: Helps sauté the vegetables to soft, fragrant perfection.
- 2 1/2 cups all-purpose flour: The foundation for the pastry, essential for structure and flakiness.
- 1 tsp salt: Incorporated into the dough to season the crust subtly and bring out the butter’s flavor.
- 1 cup unsalted butter, cold and cubed: The star ingredient for that irresistible flaky texture in the pastry.
- 1/4-1/2 cup cold water: Just enough to bind the dough without melting the butter.
- 1 egg, beaten (for egg wash): Gives the empanadas a shiny, golden finish that’s as beautiful as it is tasty.
How to Make Golden Chicken Empanadas with Flaky Pastry Recipe
Step 1: Prepare the Filling
Start by heating the oil in a skillet and sautéing the finely chopped onion, red bell pepper, and minced garlic. This softens the veggies and creates a flavorful base. Once softened, add the shredded chicken along with cumin, chili powder, paprika, salt, and black pepper. Stir everything together and cook until the mixture is heated through and fragrant. Finally, take it off the heat and stir in chopped cilantro and shredded cheese if you’re using them. Let this filling cool while you prepare the dough, which will make assembling far easier and prevent sogginess.
Step 2: Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture looks like coarse crumbs. It’s this step that creates the flaky layers everyone loves in their empanadas. Next, gradually drizzle in the cold water, mixing gently until the dough starts to come together. Be careful not to overwork it. Once the dough forms, knead it just a few times to smooth it out. Wrap it in plastic and pop it into the fridge for about 30 minutes — this rest will make rolling it out much easier.
Step 3: Assemble the Empanadas
After chilling, roll the dough out on a lightly floured surface until it’s about 1/8-inch thick. Use a round cutter or a glass to cut out circles roughly 4 to 5 inches wide. Place a generous spoonful of the cooled chicken filling onto one half of each circle, then fold the dough over to make a half-moon shape. Press the edges firmly with a fork to seal, preventing any filling from escaping during baking. Arrange the empanadas on a parchment-lined baking sheet, spacing them evenly.
Step 4: Bake to Golden Perfection
Brush the tops of the empanadas with the beaten egg, which will give them a beautiful golden sheen once baked. Place the tray in a preheated oven at 375°F (190°C) and bake for about 25-30 minutes, or until the empanadas are puffed up and golden brown. Let them cool slightly before serving so the filling sets and no one burns their tongue savoring these golden treasures.
How to Serve Golden Chicken Empanadas with Flaky Pastry Recipe
Garnishes
Empanadas are delightful on their own, but garnishing can elevate the experience. A sprinkle of fresh chopped cilantro adds a pop of color and fresh flavor that complements the spices inside. You could also add a dollop of tangy sour cream or a squeeze of lime to brighten each bite. For a little extra heat, some sliced jalapeños or a drizzle of hot sauce works beautifully.
Side Dishes
These Golden Chicken Empanadas with Flaky Pastry Recipe pair wonderfully with light, fresh sides. A crisp green salad with a citrusy vinaigrette balances the richness of the empanadas. If you want something heartier, serve with black beans and rice or a cool avocado and tomato salad. Dips like guacamole, salsa, or chimichurri sauce also complement the flavors perfectly and offer variety at your table.
Creative Ways to Present
For a festive gathering, arrange the empanadas on a wooden serving board surrounded by small bowls of assorted dipping sauces. You might also create mini empanadas as bite-sized appetizers, perfect for parties. Another fun idea is to make a colorful platter with sliced limes, fresh herbs, and pickled vegetables to entice your guests visually and set the mood for sharing these golden delights.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Golden Chicken Empanadas with Flaky Pastry Recipe, they keep well in an airtight container in the refrigerator for up to 3 days. Just make sure they’re fully cooled before storing to prevent the pastry from getting soggy.
Freezing
You can freeze these empanadas either before or after baking. To freeze uncooked ones, assemble as instructed, place them on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. For baked empanadas, cool completely and wrap individually in plastic wrap and foil before freezing. Frozen empanadas can last up to 2 months and are great to have on hand for quick meals.
Reheating
To reheat, pop the frozen or refrigerated empanadas into a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy again. Avoid microwaving if you want to keep that signature flaky texture, as it tends to make the crust soft.
FAQs
Can I use store-bought pie crust instead of making the dough?
Absolutely! Store-bought pie crust is a convenient shortcut and will still produce tasty empanadas, though the pastry might be a bit less flaky and buttery than homemade dough.
Can I substitute the chicken with another protein?
Yes, ground beef, pork, or even a vegetarian mix of beans and veggies work wonderfully in this recipe. Just adjust your seasonings to complement the protein or fill.
How can I make these empanadas spicier?
To add more heat, increase the chili powder or add a pinch of cayenne pepper to the filling. You can also fold some chopped jalapeños into the mix for fresh heat.
Is there a way to make these empanadas healthier?
You can use whole wheat flour for the dough or reduce the butter slightly, but keep in mind these changes may affect the texture of the pastry. Baking instead of frying makes them much healthier than traditional fried versions.
Can I prepare the filling the day before?
Yes! Making the filling a day ahead allows the flavors to deepen even more. Just store it in an airtight container in the fridge and assemble your empanadas when ready.
Final Thoughts
There’s something wonderfully satisfying about making Golden Chicken Empanadas with Flaky Pastry Recipe from scratch — mixing the dough, cooking the filling, and seeing those perfect golden pockets come to life in the oven. Trust me, the effort is so worth it. Whether for family dinners, celebrations, or casual gatherings, this recipe brings warmth, flavor, and comfort every time. Give it a try, and let these empanadas become one of your go-to favorite dishes!
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Golden Chicken Empanadas with Flaky Pastry Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 empanadas
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Description
These Chicken Empanadas feature golden, flaky pastries filled with a savory mixture of shredded chicken, sautéed vegetables, and warm spices. Perfect as a flavorful appetizer or main dish, they combine tender chicken with a homemade buttery crust that bakes to a perfect crisp. Optional cheese and fresh cilantro add extra layers of taste, making this recipe a crowd-pleaser for any occasion.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt and black pepper to taste
- 2 tbsp chopped fresh cilantro (optional)
- 1/2 cup shredded cheese (optional)
- 2 tbsp olive oil or vegetable oil
Dough
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 1/4 – 1/2 cup cold water
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling: Heat oil in a skillet over medium heat. Add the finely chopped onion, red bell pepper, and minced garlic, sautéing until softened and fragrant. Stir in the shredded chicken, ground cumin, chili powder, paprika, salt, and black pepper. Cook the mixture until heated through, ensuring the spices are well combined with the chicken and vegetables. Remove from heat, stir in chopped fresh cilantro and shredded cheese if using, then set the filling aside to cool.
- Make the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add cold water, mixing gently with a fork until the dough just comes together. Turn the dough onto a floured surface, knead lightly to form a smooth ball, then wrap it tightly in plastic wrap. Refrigerate the dough for about 30 minutes to chill and rest.
- Assemble the Empanadas: Remove the dough from the refrigerator and roll it out on a lightly floured surface to approximately 1/8-inch thickness. Use a round cutter or a glass to cut out circles from the dough. Spoon a generous amount of the cooled chicken filling onto the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal firmly, using a fork to crimp and decorate the edges. Place the assembled empanadas on a baking sheet lined with parchment paper.
- Apply Egg Wash and Bake: Brush the tops of the empanadas with the beaten egg to obtain a beautiful golden color. Preheat your oven to 375°F (190°C). Bake the empanadas for 20-25 minutes or until the crust is golden and flaky. Remove from the oven and let them cool for a few minutes before serving. Enjoy your empanadas warm, accompanied by dipping sauces such as salsa or guacamole.
Notes
- For a vegetarian version, substitute the chicken with a mix of sautéed mushrooms and vegetables.
- Chilling the dough is essential to achieving the flaky texture in the crust.
- You can prepare the filling in advance and refrigerate it before assembling the empanadas.
- Egg wash gives the empanadas a glossy, golden finish but can be omitted if preferred.
- Serve with sour cream, salsa, or guacamole for extra flavor.
