Chicken Empanadas
Golden, flaky hand pies stuffed with shredded chicken simmered in a smoky chipotle-tomato sauce with melty Monterey Jack. The butter-and-vinegar dough bakes up crisp and tender without frying, and simmering the filling until it is thick and almost dry keeps every seam sealed. They are the rare party appetizer that tastes just as good reheated the next day.
Cut cold butter into flour and salt, bind with an egg, a splash of vinegar, and just enough ice water, then chill the dough 30 minutes while you build the filling: soften onion, garlic, and jalapeno in oil, bloom cumin, smoked paprika, oregano, and tomato paste, then simmer shredded chicken with minced chipotle and stock until thick and spoonable; cool the filling, roll the dough about 3 mm thin, cut 12 cm (5 in) rounds, fill each with 2 tablespoons of filling and a pinch of Monterey Jack, fold, crimp with a fork, brush with egg wash, and bake at 200 C (400 F) for 22 to 25 minutes until deep golden.
- Simmer the filling until it is almost dry — a wet filling steams the pastry and bursts the seams in the oven.
- Cool the filling completely before assembling; hot filling melts the butter in the dough and causes leaks and soggy bottoms.
- Keep a 1 cm (1/2 in) border clean when filling so the egg-wash seal and fork crimp actually grip.
Equipment
- Large skillet
- Mixing bowls
- Rolling pin
- 12 cm (5 in) round cutter or small bowl
- Two rimmed baking sheets
- Parchment paper
- Pastry brush
Ingredients
Dough
- 375 g all-purpose flour, plus more for rolling
- 6 g fine sea salt
- 170 g cold unsalted butter, cut into small cubes
- large egg, lightly beaten
- 15 ml white vinegar, keeps the dough tender
- 90 ml ice water, add gradually, as needed
Filling
- 30 ml olive oil
- white onion, medium, finely chopped
- garlic cloves, minced
- jalapeno, seeded and minced
- 2 g ground cumin
- 2 g smoked paprika
- 1 g dried Mexican oregano
- 30 g tomato paste
- chipotle chile in adobo, minced, plus 1 tsp adobo sauce
- 350 g cooked shredded chicken, rotisserie or poached thighs both work
- 120 ml low-sodium chicken stock
- 3 g fine sea salt, or to taste
- 115 g Monterey Jack or Oaxaca cheese, shredded
- 10 g fresh cilantro, chopped
- 15 ml lime juice, freshly squeezed
Assembly
- large egg, beaten with 1 tbsp water, for egg wash
Method
- STEP01
Whisk the flour and salt in a large bowl. Add the cold cubed butter and work it in with your fingertips until the mixture looks like coarse crumbs with some pea-size pieces remaining. Stir in the beaten egg and vinegar, then add ice water a tablespoon at a time, tossing with a fork, just until the dough holds together when squeezed. Do not knead it smooth — visible butter means flaky pastry.
- STEP02
Press the dough into two flat disks, wrap them, and refrigerate for 30 minutes. This relaxes the gluten so the rounds roll out without springing back and firms the butter for a crisp crust.
- STEP03
Heat the olive oil in a large skillet over medium heat. Cook the onion with a pinch of salt until soft and translucent, about 5 minutes, then add the garlic and jalapeno and cook 1 minute more. Stir in the cumin, smoked paprika, oregano, and tomato paste and cook, stirring, for 1 minute until brick red and fragrant. Add the chipotle with its adobo, the shredded chicken, stock, and salt. Simmer, stirring often, until the liquid has almost completely evaporated and the mixture holds its shape on a spoon, 6 to 8 minutes.
- STEP04
Off the heat, stir in the cilantro and lime juice, then spread the filling on a plate and let it cool to room temperature. Meanwhile, heat the oven to 200 C (400 F) and line two baking sheets with parchment. Never fill dough with warm filling — it melts the butter and loosens the seal.
- STEP05
On a lightly floured surface, roll one disk of dough about 3 mm (1/8 in) thick. Cut 12 cm (5 in) rounds using a cutter or a small bowl and a knife. Gather scraps, re-roll once, and repeat with the second disk — you should get 12 rounds total.
- STEP06
Stir the shredded cheese into the cooled filling. Spoon about 2 tablespoons onto one half of each round, leaving a 1 cm (1/2 in) border. Brush the border lightly with egg wash, fold the dough over into a half-moon, press out any air pockets, and press the edge firmly closed. Crimp with the tines of a fork, or fold and pinch the edge over itself for a rope-style repulgue.
- STEP07
Arrange the empanadas on the lined sheets with space between them, brush the tops with egg wash, and cut a tiny slit in each so steam can escape. Bake for 22 to 25 minutes, rotating the sheets halfway through, until deeply golden and blistered at the edges.
- STEP08
Let the empanadas rest on the sheets for 5 minutes — the filling is molten straight from the oven and the pastry crisps as it settles. Serve warm with salsa verde, crema, or guacamole.
Make ahead
The dough can be made and refrigerated up to 2 days ahead, and the filling up to 3 days ahead (chill them separately). For the best make-ahead route, assemble the empanadas fully, freeze them unbaked on a tray until solid, then bag them for up to 3 months; egg wash and bake straight from frozen, adding 5 to 8 minutes to the baking time.
Storage
Refrigerate cooled empanadas in an airtight container for up to 4 days. Reheat on a baking sheet at 180 C (350 F) for 8 to 10 minutes to re-crisp the pastry; the microwave makes them soft and bendy. Baked empanadas also freeze well for up to 2 months — reheat from frozen at 180 C (350 F) for about 15 minutes.
Variations
Fried empanadas
For a bubbly, crackly shell, fry instead of bake: heat 5 cm (2 in) of neutral oil to 175 C (350 F) and fry the sealed empanadas in batches for 3 to 4 minutes per side until golden. Skip the egg wash and drain on a rack. Chill the assembled empanadas 15 minutes first so the seams hold.
Green chile and potato
Swap the chipotle-tomato base for a milder, tangier filling: replace the tomato paste and chipotle with 120 g (1/2 cup) salsa verde and a small boiled potato cut into small dice, folded in with the chicken. Finish with the same cheese, cilantro, and lime.
Gluten-free swap
Use a 1-to-1 gluten-free flour blend that contains xanthan gum, increase the ice water by 1 to 2 tablespoons, and chill the dough a full hour — gluten-free dough is more fragile, so roll it between two sheets of parchment and patch cracks by pressing them together. Everything else, including the bake time, stays the same.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Frequently asked
Can I make chicken empanadas ahead and freeze them?
Yes, and they are arguably better for it. Freeze fully assembled, unbaked chicken empanadas on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen at 200 C (400 F), adding 5 to 8 minutes — no thawing, which would make the dough sticky and hard to handle.
What kind of chicken works best for the filling?
Shredded dark meat holds up best because it stays moist through the simmer and the bake. Poach 450 g (1 lb) of boneless thighs in salted water for about 15 minutes and shred them, or pull the meat from a rotisserie bird. Finely diced breast works in a pinch, but simmer it more gently so it does not turn dry and stringy.
Why did my empanadas leak or burst open in the oven?
Almost always one of three things: the filling was too wet, the filling was still warm when you sealed them, or there was air trapped inside. Cook the filling until nearly dry, cool it fully, press out air pockets before crimping, and cut a small steam vent in each one. A firm fork crimp over an egg-washed border also matters more than it looks.
Can I use store-bought empanada discs instead of homemade dough?
Absolutely — frozen empanada discs (often labeled 'tapas para empanadas' in the freezer aisle of Latin markets) are a legitimate shortcut for chicken empanadas. Thaw them in the fridge, fill and seal exactly as written, and bake at the same temperature. Choose discs labeled for baking (hojaldre or 'para horno') rather than the sturdier frying discs if you want a flaky result.
How spicy are these chicken empanadas, and can I adjust the heat?
As written they land at a gentle medium — one seeded jalapeno plus one chipotle gives smoky warmth rather than burn. For mild empanadas, skip the chipotle and use only the teaspoon of adobo sauce; for more fire, keep the jalapeno seeds and add a second chipotle. The cheese and crema on the side also soften the heat noticeably.
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