Baked Chicken Empanada Recipe

If you’re looking for a comforting, crowd-pleasing snack or meal, this Baked Chicken Empanada Recipe is an absolute winner. I absolutely love how flaky the cheddar cheese crust turns out, surrounding a savory, slightly sweet chicken filling that just melts in your mouth. Trust me, once you try this recipe, it’ll become your go-to for game days, family dinners, or whenever you want something warm and tasty without much fuss.

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Ingredients You’ll Need

All the ingredients in this baked chicken empanada recipe come together to create a delicious harmony. The flour and butter create a tender crust, the cheddar cheese gives it a lovely tang, and the filling is both hearty and slightly sweet. When you shop for these, aim for fresh chicken and good-quality cheese — it makes a noticeable difference.

• All-purpose flour: This is the foundation of your empanada dough—simple but essential.
• Baking powder: Just a pinch to help the dough lift slightly and avoid toughness.
• Salt: Balances the flavors, both in the dough and filling.
• Cheddar cheese: Grated for mixing into the dough—it adds beautiful richness and flavor.
• Unsalted butter: Cold and cubed, it’s crucial for that flaky texture in your crust.
• Ice water: Helps bring the dough together without melting the butter.
• Chicken breasts: Boneless and skinless for easy shredding and a tender filling.
• Carrot and potato: Diced finely for a bit of sweetness and texture in the filling.
• Frozen green peas: Adds pops of color and a gentle natural sweetness.
• Raisins: Your secret weapon for a subtle touch of sweetness that balances the savory chicken.
• Garlic and onion: Minced and diced to build that savory umami base.
• Cooking liquid: The broth from boiling the chicken adds flavor and moisture to the filling.
• Soy sauce: A splash for depth and a slight hint of saltiness.
• Sugar: Just enough to bring out balance without overpowering.
• Pepper: Adds a gentle kick.
• Cornstarch: Helps thicken the filling so it’s not runny.
• Cooking oil: For sautéing the veggies and chicken filling.
• Egg: Beaten and used for brushing the empanadas to get that shiny, golden crust.

Variations

One of the joys of this baked chicken empanada recipe is how easy it is to adapt to your tastes. Whether you want it spicier, vegetarian, or with a different cheese, there are so many fun ways to make this recipe your own.

• Spicy Kick: I sometimes add a teaspoon of smoked paprika or chili flakes to the filling for a little extra warmth that my family adores.
• Vegetarian Version: Replace the chicken with sautéed mushrooms and black beans—still delicious and hearty!
• Cheese Variety: Try pepper jack or a mix of mozzarella and cheddar for a different cheesy flavor.
• Sweet & Savory Blend: Swap raisins for chopped dried apricots if you want a different kind of sweetness.

How to Make Baked Chicken Empanada Recipe

Step 1: Prepare the Dough

Start by mixing the flour, baking powder, salt, and grated cheddar cheese in a large bowl. Then add the chilled, cubed butter. Here’s a trick I discovered: use your fingertips or a pastry cutter to quickly work the butter into the flour until it looks like coarse crumbs—this keeps the dough flaky after baking. Add ice water a tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it! Wrap it in plastic and pop it in the fridge while you make the filling.

Step 2: Cook and Shred the Chicken

Bring a pot of water to boil and cook the chicken breasts until tender—about 15 minutes. Reserve the cooking liquid, as you’ll use it for the filling, then shred the chicken into bite-sized pieces. It’s so simple but gives you juicy, flavorful meat to work with.

Step 3: Make the Chicken Filling

Heat oil in a pan and sauté the garlic and onion until fragrant. Add diced carrots, potatoes, and peas, cooking until they soften. Stir in the shredded chicken along with soy sauce, sugar, salt, and pepper. Next, add the raisins and pour in the reserved cooking liquid mixed with cornstarch to thicken things up. Cook gently until the filling looks glossy and thick enough to hold inside the pastry. Let it cool before assembling.

Step 4: Assemble Your Empanadas

Roll out your dough on a lightly floured surface to about 1/8 inch thick and cut into circles (I use a wide glass or biscuit cutter). Place a spoonful of filling in the center of each circle, then fold the dough over to create a half-moon shape. Press the edges to seal—using a fork to crimp them looks nice and helps prevent leaks. Don’t overfill or the empanadas might burst during baking!

Step 5: Bake to Golden Perfection

Brush each empanada with beaten egg for that gorgeous golden finish. Bake in a preheated oven at 375°F (190°C) for about 15 to 20 minutes, or until the crust is puffed and lightly browned. You’ll notice the wonderful aroma starting to fill your kitchen—that’s your cue that they’re ready!

How to Serve Baked Chicken Empanada Recipe

Garnishes

I love sprinkling freshly chopped cilantro or parsley on top when serving, as it adds a fresh pop of color and a hint of brightness to cut through the richness. A little dollop of salsa or a tangy chimichurri sauce on the side also pairs beautifully here.

Side Dishes

These empanadas shine alongside a crisp green salad or roasted vegetables for a balanced meal. For a heartier option, creamy mashed potatoes or a light rice pilaf work really well too!

Creative Ways to Present

For parties, I set these baked chicken empanadas on a wooden board surrounded by colorful dipping sauces—guacamole, chipotle mayo, or even a sweet and spicy mango chutney. It feels festive and invites everyone to dig in and try different combinations. I’ve also shaped some into mini empanadas for a bite-sized appetizer that’s perfect for cocktail hours.

Make Ahead and Storage

Storing Leftovers

After baking, let the empanadas cool down completely before storing them in an airtight container. I keep them in the fridge for up to 3 days, and they reheat beautifully without losing their texture or flavor.

Freezing

I often make a double batch and freeze uncooked empanadas on a parchment-lined tray. Once frozen solid, I transfer them to a freezer bag. When I’m ready, I bake them straight from the freezer, just adding a few extra minutes to the baking time—so convenient for busy days!

Reheating

To reheat, I pop leftover empanadas in the oven at 350°F (175°C) for 8–10 minutes. This way, they stay crisp on the outside while warming the filling evenly. Avoid the microwave if you want to keep that flaky crust intact.

FAQs

Final Thoughts

This baked chicken empanada recipe holds a special place in my kitchen because it’s comfort food that feels a bit fancy but is totally doable. The first time I made them, my family went crazy for the combination of flaky, cheesy crust with that sweet-savory filling. I’m so excited for you to give this a try—you’ll enjoy every step of making them and, more importantly, every bite. Once you have this recipe in your repertoire, it’ll keep your meal planning exciting and satisfying. Happy baking, friend!

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