Here’s a detailed and engaging recipe for Baked Chicken Empanadas that will keep your visitors scrolling, hungry, and inspired to get in the kitchen. Perfectly golden, crispy on the outside, tender and flavorful on the inside — this is a must-save recipe!
Crispy golden pastry filled with savory shredded chicken, warm spices, and melty cheese — all baked to perfection. These homemade empanadas are bursting with flavor, freezer-friendly, and perfect for dinner, snacks, or parties.
Why You’ll Love These Baked Chicken Empanadas
- Healthier than fried, but just as satisfying
- Perfect for meal prep or freezer meals
- Easy to customize with your favorite fillings
- Great for dipping, snacking, or full meals
- Family-friendly and freezer-approved!
Ingredients
For the Dough (or use store-bought empanada wrappers):
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and diced
- 1 egg
- 1/3–1/2 cup cold water
- 1 tablespoon white vinegar
For the Chicken Filling:
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup tomato sauce or salsa
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
To Finish:
- 1 egg, beaten (for egg wash)
- Optional: chopped parsley or cilantro for garnish