The Ultimate Homemade Chicken Empanadas: A Flaky, Savory Delight

There’s something magical about the aroma of golden, flaky pastry baking in your oven, promising a savory, steaming-hot filling within. Have you ever craved a perfectly portable, satisfying snack that feels like a warm hug? Forget the dry, underwhelming store-bought versions; making empanadas at home unlocks a world of fresh flavor and textural bliss. This recipe is your gateway to creating a beloved classic that’s infinitely better than anything you can buy, offering a perfect balance of crisp crust and juicy, well-seasoned filling. It’s a cornerstone for any collection of Merienda ideas simple, providing a delicious and impressive treat for afternoon tea or a casual gathering. Let’s roll up our sleeves and create something truly special.

Ingredients & Kitchen Tools

For the best results, use fresh, high-quality ingredients. The filling’s flavor deepens with fresh herbs and good-quality chicken.

For the Dough:

• 2 ½ cups all-purpose flour, plus more for dusting
• 1 tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 large egg
• ⅓ cup ice-cold water
• 1 tbsp white vinegar

For the Filling (Picadillo):

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 small red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 lb cooked chicken breast, shredded (rotisserie chicken works perfectly)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ cup tomato sauce
• ¼ cup green olives, sliced (optional)
• 2 tbsp raisins (optional, for a traditional sweet-savory note)
• Salt and black pepper to taste
• 1 egg, beaten (for egg wash)

Kitchen Tools:

• Large mixing bowls
• Plastic wrap
• Rolling pin
• Skillet
• 4-inch round cutter or a small bowl
• Baking sheet
• Parchment paper
• Pastry brush

Prep Time & Cooking Schedule

Prep Time: 40 minutes (includes dough chilling)
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yields: 12-14 empanadas

Schedule: Start by making the dough so it can chill in the refrigerator while you prepare the filling. This allows the gluten to relax, making the dough easier to roll out and ensuring a flakier crust. While the dough chills, cook the picadillo filling and let it cool slightly. Assembling is quick once everything is ready.

Step-by-Step Cooking Instructions

1. Make the Dough: In a large bowl, whisk together flour and salt. Using a pastry cutter or your fingertips, work the cold butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. In a small bowl, whisk together the egg, cold water, and vinegar. Gradually add the wet ingredients to the flour mixture, stirring with a fork until a shaggy dough forms. Turn onto a lightly floured surface and knead gently just until it comes together. Flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

2. Prepare the Filling: Heat olive oil in a skillet over medium heat. Add onion and bell pepper, cooking for 5-7 minutes until softened. Add garlic and cook for another minute until fragrant. Stir in the shredded chicken, cumin, paprika, and oregano, coating everything in the spices. Pour in the tomato sauce and simmer for 5 minutes. If using, stir in olives and raisins. Season generously with salt and pepper. Remove from heat and let cool completely. This is a key step—a hot filling will make the dough soggy.

3. Assemble the Empanadas: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. On a floured surface, roll the chilled dough to about ⅛-inch thickness. Using your cutter, cut out rounds. Place a heaping tablespoon of cooled filling in the center of each round. Brush the edges of the dough with a little water, fold over to create a half-moon, and crimp the edges firmly with a fork to seal. This technique is what makes these easy merienda recipes so foolproof and fun.

4. Bake to Perfection: Place the sealed empanadas on the prepared baking sheet. Brush the tops lightly with the beaten egg wash. This will give them a beautiful, glossy golden-brown finish. Bake for 20-25 minutes, or until the pastry is puffed and deeply golden. Let cool on the sheet for 5 minutes before serving.

Nutritional Benefits & Health Info

These homemade empanadas are a balanced source of protein from the chicken and complex carbohydrates from the whole-wheat flour option (see variations below). The filling is packed with vitamins A and C from the bell peppers and onions. By controlling the ingredients, you avoid the excessive sodium and preservatives common in frozen or store-bought versions. They provide sustained energy, making them an ideal snack.

Variations, Substitutions & Chef’s Tips

• Dough Variations: For a quicker option, use store-bought pie crusts or puff pastry sheets. For a healthier twist, substitute half the all-purpose flour with whole wheat flour.
• Filling Twists: Make it spicy by adding a diced jalapeño to the sofrito. For a dairy-free version, ensure your store-bought dough is plant-based or stick with this homemade recipe. Ground beef or turkey are excellent substitutes for chicken.
• Cooking Method: These can be fried in 350°F oil for 2-3 minutes per side for an ultra-crispy shell. For an air-fryer alternative, cook at 375°F for 10-12 minutes, flipping halfway.

Chef’s Tip: Don’t overwork the dough. Visible butter pieces are good*—they create steam pockets during baking, leading to a flakier crust.

Common Cooking Mistakes to Avoid

1. Using Warm Filling: This is the top mistake. A hot filling will melt the butter in the dough before it bakes, resulting in a greasy, tough crust, not a flaky one. Always cool your filling completely.
2. Overfilling the Empanadas: Too much filling will cause the empanadas to burst open during baking. Use a measured tablespoon and leave a good border for sealing.
3. Not Sealing the Edges Properly: A poor seal leads to leaks. Ensure you press firmly with the fork or learn the traditional “repulgue” crimping technique for an extra-secure and decorative edge.
4. Skipping the Egg Wash: The egg wash is not just for color; it helps create a final, crisp exterior layer. Don’t omit it!

Serving & Storage Suggestions

Serve these empanadas warm with a side of fresh salsa, guacamole, or a simple cilantro-lime crema for dipping. They pair wonderfully with a light black bean salad or a citrusy slaw.

Storage: Allow leftover empanadas to cool completely. Store in an airtight container in the refrigerator for up to 3 days. They also freeze beautifully before baking: assemble, place on a parchment-lined sheet to freeze solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-10 minutes to the baking time.

Reheating: Reheat in a 350°F oven or toaster oven for 10-15 minutes until hot and crisp. Avoid the microwave, as it will make the pastry soggy.

Conclusion

Creating these flaky, savory chicken empanadas from scratch is a rewarding kitchen adventure that fills your home with incredible aromas and your table with even better flavors. They are the epitome of a satisfying, hand-held meal that proves homemade is always superior. We hope this recipe becomes a star in your repertoire of Merienda ideas simple, bringing joy to your family and friends. Don’t forget to explore our collection of easy merienda recipes for more inspired snack ideas. Did you try this recipe? We’d love to see your creations! Rate the recipe below and share your photos with us on social media.

FAQs

Q: Can I make the dough ahead of time?
A: Absolutely! The dough disc can be wrapped tightly and refrigerated for up to 2 days. You can also freeze it for up to a month; just thaw overnight in the fridge before using.

Q: My filling is a bit wet. What can I do?
A: If your picadillo seems too saucy, let it simmer uncovered for a few extra minutes to reduce and thicken. You can also add a tablespoon of breadcrumbs to help absorb excess moisture once it’s off the heat.

Q: Can I make these vegetarian?
A: Yes! A fantastic vegetarian filling combines sautéed mushrooms, spinach, corn, black beans, and cheese (or a vegan cheese alternative). Season it well with the same spices.

Q: Why did my pastry turn out tough and not flaky?
A: This usually happens if the dough was over-kneaded or if the butter became too warm. Ensure your butter is very cold, and handle the dough as little as possible once the liquid is added.

Q: What’s the best way to reheat leftover empanadas?
A: Always use an oven or toaster oven (350°F for 10-15 mins) to restore the crispness. The microwave will steam them and make the crust soft.