I absolutely love how this Chicken Empanada Recipe brings together tender chicken, savory veggies, and a perfectly flaky crust all in one delicious package. When I first tried making empanadas at home, I struggled with soggy fillings and dough that was too tough, but this recipe struck the perfect balance that my whole family goes crazy for. You’ll find that the combination of hearty chicken breast with a hint of sweetness from raisins and the savory punch of oyster sauce makes these empanadas truly special.
This recipe works wonderfully as a cozy weeknight dinner or a fun finger food for parties and get-togethers. One thing I learned is that taking the time to properly seal and glaze the dough not only makes them look beautiful but also locks in all those scrumptious flavors. Trust me, once you make these, Chicken Empanadas will quickly become your go-to for any occasion where you want a satisfying, crowd-pleasing treat.
Why You’ll Love This Recipe
- Perfectly Balanced Filling: A savory-sweet blend with chicken, veggies, and raisins that’s bursting with flavor.
- Flaky, Buttery Dough: The crust is tender and holds the filling beautifully, thanks to a simple dough recipe that’s easy to follow.
- Versatile for Any Occasion: Whether it’s a family dinner or a party snack, these empanadas impress every time.
- Beginner-Friendly: Step-by-step instructions and little tricks make this recipe accessible for cooks of all levels.
Ingredients You’ll Need
Each ingredient in this Chicken Empanada Recipe plays a crucial role, combining to deliver that perfect savory bite wrapped in buttery dough. When shopping, I recommend picking fresh veggies and good-quality chicken for the best taste and texture.
- Chicken breast: Using cubed chicken breast ensures a tender, juicy filling that cooks evenly.
- Knorr chicken cube: This adds a rich, savory depth to the filling—feel free to substitute with your favorite chicken bouillon.
- Potatoes: Diced potatoes give body and a subtle creamy texture that complements the chicken.
- Carrots: They add sweetness and a nice pop of color to the filling.
- Green peas: These little bursts of green add freshness and a bit of natural sweetness.
- Raisins: A small touch of sweetness that balances the savory ingredients beautifully.
- Onion and garlic: Essential aromatics that make the filling flavorful and fragrant.
- Oyster sauce and soy sauce: These bring umami umph, making every bite savory and satisfying.
- Sugar: Just enough to complement the salty and savory notes without overpowering.
- Cooking oil: For sautéing and developing those rich flavors.
- Flour: The base for the dough; I recommend all-purpose flour for a light, flaky crust.
- Butter: Keeps the dough tender and flaky; make sure it’s cold when mixing.
- Baking powder: Helps the dough rise slightly and achieve that wonderful texture.
- Water (cold): Binds the dough ingredients and keeps the dough from becoming tough.
- Egg: Used for glazing, giving the empanadas a beautiful golden finish.
Variations
One of my favorite things about this Chicken Empanada Recipe is how easy it is to personalize. I often experiment with different veggies or spices to suit what I have on hand or my mood that day. Feel free to get creative—you’ll enjoy making it your own!
- Spicy Variation: I add a pinch of cayenne pepper or chopped jalapeños for a nice kick that my spice-loving friends adore.
- Cheesy Twist: Tossing in some shredded mozzarella or cheddar into the filling makes it ooey-gooey and extra comforting.
- Vegetarian Version: Swap the chicken for mushrooms, corn, or even cooked lentils for a hearty meatless option.
- Herbs and Seasonings: Fresh cilantro, parsley, or a squeeze of lime juice brighten up the filling for a fresh flavor boost.
How to Make Chicken Empanada Recipe
Step 1: Sautéing the Flavorful Filling
Start by heating your cooking oil in a pan over medium heat until shimmering. Then, toss in the minced garlic and onion—wait until they release their incredible aroma and become translucent. Next, add your cubed chicken breast; cook it until it just turns a light golden brown, about five minutes. This step builds the base flavor, so don’t rush! Once the chicken is ready, stir in the oyster sauce, soy sauce, and crumble the Knorr chicken cube on top. Cover the pan and let it simmer gently for another 5 minutes—this allows the chicken to soak up all those savory sauces.
Step 2: Adding the Veggies and Sweet Touches
Once the chicken has cooked through, add the diced carrots and potatoes. Cook these for another 5 minutes until they begin to soften. Then, stir in the green peas, raisins, and the teaspoon of sugar. Let everything simmer together for 3 more minutes to meld the flavors. Season with salt and ground black pepper to your liking. Finally, turn off the heat and drain any excess liquid from the filling—too much moisture can make your empanadas soggy, which is a mistake I learned to avoid the hard way!
Step 3: Preparing the Tender Dough
While the filling cools, it’s time to make the dough. In a large mixing bowl, combine your flour, sugar, baking powder, and a pinch of salt. I like to whisk these dry ingredients first to ensure even distribution. Next, cut the cold butter into small thin pieces and quickly mix them into the flour mixture using your fingers or a pastry blender. You want pea-sized bits of butter to remain visible for a beautifully flaky crust. Gradually add the cold water, mixing gently until the dough comes together without becoming sticky. Try not to overwork the dough—once formed, divide it into smaller balls and set them aside in a cool place for at least 20 minutes. This resting step helps relax the gluten, making rolling out easier.
Step 4: Shaping and Filling the Empanadas
Take each dough ball and gently flatten it with your palm against a clean surface. Then, roll it out with a rolling pin to create a thin, round disk—about 6 to 7 inches in diameter works perfectly. Place about a quarter to half a cup of your prepared chicken filling in the center of the dough. Fold the dough over so that you create a half-moon shape. Press the edges firmly to seal, then crimp or fold the edges decoratively to make sure the filling stays inside during baking. If you’re new to this, folding the edges with your fingers can take a bit of practice, but it’s so worth it once you get the hang of it. Don’t skip sealing well—this keeps all that yummy filling inside.
Step 5: Glazing and Baking to Golden Perfection
Preheat your oven to 400°F (200°C). To give your empanadas a lovely golden shine, crack an egg and separate the white from the yolk. Beat the egg white with a tiny splash of water, then brush this glaze lightly over each empanada’s surface. This simple step makes a huge difference in presentation. Line your baking tray with wax paper or lightly grease it, then place your empanadas spaced apart. Bake for about 25 minutes or until the crust is crisp and golden brown. When you pull them from the oven, they should smell irresistible and look gorgeous—just like the ones from your favorite bakery!
Pro Tips for Making Chicken Empanada Recipe
- Keep Butter Cold: Cold butter in the dough ensures a flaky crust—I always chill my butter and handle the dough quickly to avoid warming it up.
- Drain Filling Well: Removing excess liquid from the filling prevents soggy empanadas, a mistake I learned the hard way on my first try.
- Seal Edges Tightly: Press and crimp the dough edges firmly so the filling stays put during baking, avoiding any messy leaks.
- Rest The Dough: Letting the dough rest for at least 20 minutes improves pliability and makes rolling out so much easier.
How to Serve Chicken Empanada Recipe
Garnishes
I like to serve my Chicken Empanadas with a simple garnish of freshly chopped cilantro and a sprinkle of smoked paprika for a subtle smoky flavor. A dollop of sour cream or a tangy salsa on the side adds a refreshing contrast and elevates the whole experience. It’s those little touches that make each bite even more enjoyable.
Side Dishes
To round out a meal, I often pair empanadas with a crisp green salad tossed in a lemon vinaigrette or a bowl of black bean soup. Both sides are light enough to balance the richness of the empanadas while adding freshness and variety to the plate. If you want something heartier, fried plantains or roasted sweet potatoes make fantastic complements.
Creative Ways to Present
For special occasions, I like to present my Chicken Empanada Recipe on a rustic wooden board lined with parchment paper, accompanied by small bowls of spicy chimichurri and creamy avocado dip. Another festive idea is to serve mini empanadas as bite-sized appetizers with colorful toothpicks—these always impress guests and make sharing super easy. A sprinkle of edible flowers or microgreens can add a beautiful, unexpected touch too.
Make Ahead and Storage
Storing Leftovers
I store leftover empanadas in an airtight container in the fridge, and they taste great reheated within 2-3 days. I find reheating them in a toaster oven or air fryer keeps the crust crispy, which I definitely prefer over the microwave method that makes the dough a bit soggy.
Freezing
This Chicken Empanada Recipe freezes beautifully! After assembling and sealing the empanadas, arrange them on a baking sheet lined with parchment and freeze until solid. Then transfer them to a freezer-safe bag or container. When you’re ready, bake them straight from frozen—just add a few extra minutes to the baking time. This has saved me so many times when I wanted a quick homemade snack or meal.
Reheating
To bring leftover or frozen empanadas back to life, I preheat the oven to 350°F and bake them for 10-15 minutes until warmed through and crisp. This method helps maintain that flaky, golden crust and keeps the filling juicy. Avoid microwaving unless you’re in a hurry—it compromises the texture.
FAQs
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Can I use pre-cooked chicken for this Chicken Empanada Recipe?
Absolutely! Using pre-cooked shredded chicken can speed up the process. Just make sure to sauté it with the seasonings and sauces so the flavors are still rich and well blended before filling the empanadas.
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How do I prevent the empanada crust from becoming soggy?
The key is properly draining the filling to remove excess liquid and baking the empanadas at a high enough temperature to get a crispy crust. Using cold butter in the dough and glazing with egg white also helps create a barrier that keeps moisture out.
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Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it, wrapped tightly, for up to 24 hours. Just make sure to let it rest at room temperature for about 15 minutes before rolling it out to make handling easier.
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What can I substitute for oyster sauce in this recipe?
If you don’t have oyster sauce, soy sauce mixed with a little hoisin sauce or a touch of fish sauce can be good alternatives to replicate the umami depth of flavor in the filling.
Final Thoughts
Making this Chicken Empanada Recipe has been a game-changer in my kitchen—it’s one of those dishes that feels special but is surprisingly easy to pull off. I love how it brings together familiar, comforting ingredients in a fresh, handheld way that’s perfect for sharing. Whether you’re new to empanadas or a seasoned fan, give this recipe a try—you’ll enjoy the process and, most importantly, the delicious results. Trust me when I say these empanadas will soon become your new favorite dish to bake from scratch!
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Chicken Empanada Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Baking
- Method: Baking
- Cuisine: Latin American
Description
This delicious Chicken Empanada recipe combines tender, savory chicken filling with a flaky, buttery dough, baked to golden perfection. Perfect as a snack or a meal, these empanadas feature a flavorful mix of chicken, vegetables, raisins, and seasonings wrapped in a homemade dough that’s brushed with an egg wash for a beautiful glossy finish.
Ingredients
Filling Ingredients
- 1 1/2 lbs chicken breast, cut into cubes
- 1 Knorr chicken cube
- 1 cup potato, diced
- 1 cup carrot, diced
- 1 cup green peas
- 1/4 cup raisins
- 1 onion, minced
- 1 tablespoon garlic, minced
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- Salt and ground black pepper to taste
- 2 tablespoons cooking oil
Dough Ingredients
- 3 cups all-purpose flour
- 4 tablespoons sugar
- 1 cup butter (cold and solid)
- 1/2 teaspoon baking powder
- 6 tablespoons cold water
- 1 egg (for egg wash)
Instructions
- Cook the Filling: Heat 2 tablespoons of cooking oil in a pan over medium heat. Once hot, sauté the minced garlic and onion until fragrant and translucent.
- Brown Chicken: Add the cubed chicken breast to the pan and cook until the pieces turn light brown, about 5 minutes.
- Add Sauces and Simmer: Stir in the oyster sauce, soy sauce, and crumble the Knorr chicken cube into the pan. Cover and cook for 5 minutes to allow flavors to meld.
- Add Vegetables: Incorporate diced carrots and potatoes into the filling. Cook uncovered for another 5 minutes, stirring occasionally.
- Finish Filling: Add green peas, raisins, and sugar, then simmer the mixture for 3 minutes. Adjust seasoning with salt and ground black pepper to taste. Remove from heat and drain any excess liquid. Set filling aside to cool.
- Prepare Dough: In a mixing bowl, combine the flour, sugar, baking powder, and a pinch of salt. Using a wire whisk, mix the dry ingredients thoroughly.
- Add Butter: Cut cold butter into small thin pieces and add to the dry ingredients. Use a pastry blender or your fingertips to mix until the mixture resembles coarse crumbs.
- Form Dough: Gradually add cold water while mixing to bring the dough together. Knead gently until a smooth dough forms.
- Divide Dough: Shape the dough into individual spherical pieces by rolling portions in your palms. Set the dough balls aside in a cool place for at least 20 minutes to rest.
- Roll Out Dough: Flatten each dough ball with your palm, then use a rolling pin to roll it into a thin, round shape.
- Fill and Seal: Place about 1/4 to 1/2 cup of the chicken filling in the center of each round. Fold the dough over to form a half-moon shape. Press the edges firmly to seal, using a crimping technique to ensure the empanada is closed well.
- Apply Egg Wash: Separate the egg white from the yolk. Beat the egg white lightly with a little water. Brush the egg wash over the surface of each empanada to give a shiny golden crust after baking.
- Prepare for Baking: Line a baking tray with wax paper or lightly grease it. Arrange the sealed empanadas on the tray, leaving some space between each.
- Bake: Preheat the oven to 400°F (200°C) for 10 minutes. Bake the empanadas for 25 minutes until golden brown and crisp.
- Serve: Remove from oven and serve hot. Enjoy freshly baked chicken empanadas with your favorite dipping sauce or as is!
Notes
- You can substitute chicken breast with thigh meat for a juicier filling.
- Raisins add a subtle sweetness; omit them if you prefer a fully savory empanada.
- Chilling the dough before rolling helps achieve a flakier crust.
- If you don’t have oyster sauce, hoisin or a mixture of soy sauce and a pinch of sugar can be used.
- Make sure to seal the empanadas properly to avoid leakage during baking.
- Empanadas can be frozen before baking; bake straight from frozen adding a few extra minutes to cooking time.
Nutrition
- Serving Size: 1 empanada (approx. 150g)
- Calories: 777 kcal
- Sugar: 12 g
- Sodium: 1064 mg
- Fat: 40 g
- Saturated Fat: 21 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 181 mg
