If you’re craving a snack that combines rich, savory flavors with a perfectly buttery, flaky crust, you have to try this Golden Chicken Empanadas with Flaky Pastry Recipe. These empanadas are golden pockets of tender shredded chicken seasoned with warm spices and nestled inside a tender homemade pastry that flakes delightfully with every bite. Whether you’re hosting a cozy gathering or just want a satisfying treat for yourself, this recipe is a guaranteed crowd-pleaser that delivers comforting taste and impressive texture with every golden bite.
Ingredients You’ll Need
The beauty of this Golden Chicken Empanadas with Flaky Pastry Recipe lies in its simple yet essential ingredients. Each component plays a vital role: the chicken provides hearty protein, the spices build depth and warmth, and the cold butter in the dough creates that irresistible flaky texture. Together, they make magic happen in every empanada.
- 2 cups cooked chicken, shredded: Use tender, well-cooked chicken to ensure juicy filling.
- 1 small onion, finely chopped: Adds sweetness and a subtle crunch when sautéed.
- 1 red bell pepper, finely chopped: Brightens the filling with fresh color and mild flavor.
- 2 cloves garlic, minced: Infuses the filling with warm aroma and a hint of bite.
- 1 tsp ground cumin: Gives a smoky background flavor to complement the chicken.
- 1 tsp chili powder: Adds mild heat and complexity without overpowering.
- 1 tsp paprika: Boosts color and an earthy sweetness.
- Salt and black pepper to taste: Essential seasonings to balance all flavors.
- 2 tbsp chopped fresh cilantro (optional): Brings fresh herbal notes that brighten the filling.
- 1/2 cup shredded cheese (optional): Melts into gooey pockets of indulgence.
- 2 tbsp olive oil or vegetable oil: For sautéing the veggies gently.
- 2 1/2 cups all-purpose flour: The base of your flaky and tender pastry dough.
- 1 tsp salt: Enhances flavor in the dough.
- 1 cup unsalted butter, cold and cubed: The secret behind flaky, melt-in-your-mouth pastry layers.
- 1/4-1/2 cup cold water: Hydrates the dough—add just enough for a smooth texture.
- 1 egg, beaten (for egg wash): Creates a gorgeous golden sheen on your empanadas.
How to Make Golden Chicken Empanadas with Flaky Pastry Recipe
Step 1: Prepare the Savory Chicken Filling
Start by heating the olive oil in a skillet, then sauté the finely chopped onion, red bell pepper, and garlic until they soften and release their sweetness—this forms the flavorful base of your filling. Next, stir in the shredded chicken along with cumin, chili powder, paprika, salt, and black pepper. Cook just until everything is heated through and the spices have fully melded with the chicken. If you’re using cilantro and cheese, fold them in at this stage for a fresh, creamy lift. Let the filling cool completely before assembling.
Step 2: Make the Flaky Pastry Dough
Whisk together the all-purpose flour and salt in a large bowl. Add the cold, cubed butter and, using your fingertips or a pastry cutter, cut it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This mix of textures is key to achieving a tender yet flaky crust. Slowly, sprinkle in cold water a little at a time, mixing gently until the dough starts to come together. Don’t overwork it—think soft and just combined. Shape the dough into a disk, wrap it in plastic, and chill it in the fridge for at least 30 minutes to relax the gluten and firm up the butter.
Step 3: Roll and Cut the Dough
Once chilled, roll out the dough on a lightly floured surface to about 1/8-inch thickness—thin enough to be delicate but sturdy enough to hold the filling. Use a round cutter (about 4-5 inches in diameter) to cut circles for your empanadas. Gather and reroll scraps as needed, but handle with care to keep the dough tender.
Step 4: Assemble and Seal the Empanadas
Place a spoonful of the cooled chicken filling in the center of each dough circle. Fold the dough over to create a half-moon shape, then press the edges together to seal. For an extra-secure seal and pretty detail, crimp the edges with a fork. Arrange the empanadas on a parchment-lined baking sheet, making sure they have a little space to bake evenly.
Step 5: Add the Egg Wash and Bake
Brush each empanada with the beaten egg wash to give them that signature golden glow and a slightly crisp finish. Bake in a preheated oven at 375°F (190°C) for about 25 to 30 minutes until the pastry is beautifully golden and flaky. Your kitchen will fill with the most inviting aromas, and the empanadas will be ready to enjoy warm and fresh out of the oven.
Step 6: Cool and Serve
Allow the empanadas to cool for a few minutes before serving—this helps the filling set so it doesn’t spill out with your first bite. Golden, crispy outside and flavorful, juicy inside is the magic of this Golden Chicken Empanadas with Flaky Pastry Recipe at its best!
How to Serve Golden Chicken Empanadas with Flaky Pastry Recipe
Garnishes
Fresh herbs like chopped cilantro or parsley add a bright contrast to the rich flavors of the empanadas. A sprinkle of crumbled queso fresco or a squeeze of lime juice over the top can also elevate the experience with extra layers of freshness and tang.
Side Dishes
Pair your empanadas with vibrant salsas such as a classic tomato salsa, smoky chipotle sauce, or cool guacamole. A light salad of mixed greens with a zesty vinaigrette or black beans and rice are fantastic, easy sides that complement without competing with the bold empanada flavors.
Creative Ways to Present
For parties or casual gatherings, serve the empanadas on a rustic wooden board with small bowls of dipping sauces. Add colorful napkins and fresh lime wedges for a beautiful, approachable spread. You could also make mini empanadas for bite-sized appetizers or arrange them artistically for a festive tapas-style meal.
Make Ahead and Storage
Storing Leftovers
Cool any leftover empanadas completely before storing them in an airtight container. They keep well in the refrigerator for up to 3 days and remain flavorful and enjoyable when reheated.
Freezing
Golden Chicken Empanadas with Flaky Pastry Recipe freeze beautifully. Simply flash freeze them on a tray until firm, then transfer to a freezer-safe bag or container. They can be stored for up to 2 months without losing their flaky texture or savory filling.
Reheating
To warm refrigerated or frozen empanadas, bake them uncovered at 350°F (175°C) until heated through and crisp again, about 10-15 minutes for refrigerated or 20 minutes for frozen. Avoid microwaving as it can make the pastry tough or soggy.
FAQs
Can I use store-bought pie crust instead of making the pastry dough?
Yes, store-bought pie crust can be a convenient shortcut, but making the pastry dough from scratch as in this Golden Chicken Empanadas with Flaky Pastry Recipe gives you that superior flaky texture and buttery flavor that really shines.
What type of cheese works best in the filling?
Cheddar, Monterey Jack, or a mild mozzarella are all excellent choices that melt well and complement the seasoned chicken perfectly. Feel free to skip the cheese if you want a dairy-free option.
How spicy are these empanadas?
This recipe uses mild chili powder and paprika to add warmth without heat. If you prefer a spicier empanada, add a pinch of cayenne pepper or chopped jalapeños to the filling.
Can I prepare the filling and dough ahead of time?
Absolutely! The filling can be made a day in advance and refrigerated. The dough can also be prepared and chilled overnight. Just assemble and bake when ready to serve.
What is the best way to reheat empanadas without losing flakiness?
Reheating in the oven or a toaster oven is best to keep the pastry crisp and flaky. Avoid microwaving to prevent sogginess.
Final Thoughts
There’s something so wonderfully satisfying about biting into a Golden Chicken Empanadas with Flaky Pastry Recipe—crispy on the outside, bursting with warmly spiced chicken inside. Once you make these, they’ll quickly become a favorite you’ll want to share with everyone you know. So go ahead, gather those simple ingredients, roll up your sleeves, and treat yourself to this irresistible homemade delight. You’ll be so glad you did!
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Golden Chicken Empanadas with Flaky Pastry Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10-12 empanadas
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Description
These Chicken Empanadas are golden, flaky pastries filled with a savory mixture of shredded chicken, sautéed vegetables, and warm spices. Perfectly baked to a crisp finish, they make an excellent appetizer or snack, offering a delightful combination of tender chicken filling and a buttery, flaky crust.
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: In a skillet, heat the oil over medium heat. Sauté the finely chopped onion, red bell pepper, and minced garlic until they become soft and fragrant, about 5 minutes.
- Add Spices and Chicken: Add the shredded cooked chicken to the skillet along with ground cumin, chili powder, paprika, salt, and black pepper. Stir well and cook until the filling is heated through and the spices are well incorporated, approximately 3-4 minutes.
- Cool Filling: Remove the skillet from heat. Stir in chopped fresh cilantro and shredded cheese if using. Transfer the filling to a bowl and let it cool completely while preparing the dough.
- Make the Dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Add the cold cubed butter to the flour mixture. Using a pastry cutter or fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Water and Form Dough: Gradually add cold water, starting with 1/4 cup, and mix until the dough just forms. Add more water as needed to bring the dough together without making it sticky.
- Knead and Chill Dough: Turn the dough onto a lightly floured surface and knead gently a few times to bring it fully together. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up the butter and relax the dough.
- Roll and Cut Dough: Once chilled, roll the dough out on a floured surface to about 1/8-inch thickness. Use a round cutter or a small bowl to cut out circles roughly 4-5 inches in diameter.
- Fill and Seal Empanadas: Place a spoonful of cooled chicken filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press the edges together to seal, then crimp with a fork to ensure they are secure.
- Prepare for Baking: Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash to give a shiny golden finish.
- Bake and Serve: Bake the empanadas in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown and flaky. Let them cool for a few minutes before serving with your choice of dipping sauces such as salsa or guacamole.
Notes
- You can substitute the chicken with shredded beef or vegetables for a different variation.
- If you want a spicier filling, add some chopped jalapeños or a dash of hot sauce.
- Make sure the butter and water are very cold when making the dough to achieve a flaky crust.
- Chilling the dough is essential to prevent shrinking and to maintain the texture.
- Empanadas can be frozen after assembling; bake directly from frozen adding a few extra minutes to the baking time.
