The first time I pulled these golden-baked empanadas from the oven, I wasn’t in a hurry to eat—I was in awe. That flaky crust, the waft of garlicky chicken and sweet raisins, the gentle warmth of the filling—I had created something that felt like a family recipe passed down through generations, even if it was just my own weekend experiment.
The kitchen was quiet except for the subtle crackle of hot pastry cooling on the tray. I remember folding the dough with my hands dusted in flour, crimping each edge with a fork like I was sealing little envelopes of flavor. There’s something meditative about that process—repetitive, careful, and calming.
I’ve played around with fillings before—beefy picadillo, cheesy veggie—but ground chicken has this light, savory appeal that pairs beautifully with the natural sweetness of raisins and peas. Add in a buttery crust that flakes just right without deep-frying, and you’ve got an empanada that’s comforting but not heavy, bold but balanced.
Whether I’m baking a batch for a weekday dinner or prepping them for a casual get-together, they disappear fast. I like to think of these as the kind of dish that brings people together. You don’t need a reason to serve them—you just need a hungry crowd and a little time.
Short Description
Baked chicken empanadas are savory hand pies with a buttery crust and flavorful ground chicken filling. Packed with vegetables and kissed with sweet raisins, they’re perfect for a wholesome snack, party appetizer, or light dinner.
Key Ingredients
For the Filling:
- 1/2 kilo ground chicken
- 1 small carrot, finely chopped
- 1/2 cup green peas
- 1/4 cup raisins
- 2 small potatoes, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- Salt and pepper, to taste
- Cooking oil, for sautéing
For the Dough:
- 2 cups all-purpose flour
- 1 stick (1/2 cup) cold butter, cubed
- 1 tsp white vinegar
- 1 raw egg
- 1/4 cup ice water
- 1/2 tsp salt
For the Egg Wash:
- 1 fresh egg, beaten
- 1 tbsp fresh milk
Tools Needed
- Mixing bowls
- Rolling pin
- Skillet or sauté pan
- Fork and spoon
- Pizza cutter or sharp knife
- Baking tray
- Pastry brush
-
Oven
Cooking Instructions
Step 1: Make the Dough
In a mixing bowl, combine flour and salt. Add cold, cubed butter and cut it into the flour using a fork or your fingertips until the mixture resembles coarse crumbs.
In another bowl, whisk together vinegar, egg, and ice water. Gradually pour into the flour mixture, mixing gently by hand until a dough forms. Shape it into a disk, wrap it in plastic, and chill for 1 hour.
Step 2: Prepare the Filling
Heat oil in a skillet over medium heat. Sauté onion and garlic until fragrant. Add ground chicken and cook until golden brown. Stir in chopped carrots and diced potatoes.
Cook for 10 minutes, stirring occasionally. Then, add green peas and raisins. Season with soy sauce, salt, and pepper. Simmer until vegetables are tender. Let it cool completely.
Step 3: Roll and Shape the Dough
Take the dough from the fridge and divide it into golf-ball-sized portions. Flatten each ball slightly, then roll it out with a rolling pin until about 1/8 inch thick. Use a wide-mouth bowl to cut 4-inch rounds. Trim edges if needed.
Step 4: Fill and Seal
Place a spoonful of the chicken filling in the center of each dough circle. Fold over to create a half-moon shape.
Press edges together, sealing with a fork or by twisting. Brush the edge inside with egg wash before sealing for a tighter hold.
Step 5: Bake
Place empanadas on a parchment-lined baking tray. Brush tops with egg wash. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the crust is lightly golden and crisp.
Why You’ll Love This Recipe
– Baked, not fried—lighter but still crisp
– Balanced flavors: savory, sweet, and earthy
– Kid-friendly and freezer-friendly
– Customizable with different fillings
Mistakes to Avoid & Solutions
1. Dough too sticky?
Add 1 tbsp flour at a time while kneading. Keep dough cold to prevent sticking.
2. Filling leaks out?
Don’t overfill. Always seal with egg wash and press edges firmly with a fork.
3. Dough tears during rolling?
Let dough rest at room temperature for 5 minutes before rolling again.
4. Crust not browning?
Make sure to brush egg wash evenly. Bake on the middle rack for better circulation.
5. Undercooked filling?
Fully cook the filling on the stovetop first before stuffing. Let it cool to prevent soggy dough.
Serving and Pairing Suggestions
Serve these empanadas warm with a side of tangy tomato salsa or garlic aioli.
Pair them with a simple green salad or corn soup for a light lunch. They also work well in a party spread, plated individually or arranged buffet-style.
Storage and Reheating Tips
Refrigerate in an airtight container for up to 4 days.
Freeze uncooked empanadas for up to 2 months. No need to thaw—bake directly from frozen.
Reheat in oven at 350°F for 10 minutes to maintain crispness.
Avoid microwaving unless necessary—it softens the crust.
FAQs
1. Can I make the dough ahead of time?
Yes, it stores well in the fridge for up to 2 days. Wrap it tightly in plastic.
2. What can I use instead of butter?
Chilled shortening works, though the flavor will be slightly different.
3. Are these suitable for freezing?
Absolutely. Freeze after shaping, then bake when needed—just add 5–7 extra minutes to the baking time.
4. Can I substitute the raisins?
You can omit them or replace with chopped dried apricots or cranberries for a similar sweet touch.
5. How do I know when they’re done baking?
The crust should be golden brown and slightly puffed. Tap the bottom—it should sound hollow and firm.
Tips & Tricks
– Keep the butter cold for a flakier crust.
– Use a damp towel over the rolled dough to prevent it from drying.
– Let filling cool completely before stuffing to avoid soggy centers.
– Use a food processor for the dough to save time—pulse in short bursts.
– Add a pinch of sugar to the dough for a subtle flavor boost.
Recipe Variations
Spicy Chicken Empanadas:
Add 1 tsp chili flakes or diced jalapeños to the filling. Swap soy sauce for hot sauce to give it a kick.
Cheesy Chicken Empanadas:
Mix 1/2 cup shredded mozzarella into the cooled filling. It creates a gooey center and adds richness.
Vegetarian Version:
Replace ground chicken with mashed chickpeas or tofu. Increase peas and carrots, and season with cumin and turmeric.
Curry Chicken Empanadas:
Stir 1 tbsp curry powder and a splash of coconut milk into the filling for a fragrant, Indian-inspired twist.
Beef & Potato Empanadas:
Swap chicken for ground beef and use a touch of Worcestershire sauce for a deeper, savory profile.
Baked Chicken Empanadas
Ingredients
For the Filling:
- ½ kilo ground chicken
- 1 small carrot finely chopped
- ½ cup green peas
- ¼ cup raisins
- 2 small potatoes diced
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tbsp soy sauce
- Salt and pepper to taste
- Cooking oil for sautéing
For the Dough:
- 2 cups all-purpose flour
- 1 stick 1/2 cup cold butter, cubed
- 1 tsp white vinegar
- 1 raw egg
- ¼ cup ice water
- ½ tsp salt
For the Egg Wash:
- 1 fresh egg beaten
- 1 tbsp fresh milk
Instructions
- In a bowl, mix flour and salt. Add cold cubed butter and cut it in using a fork or fingertips until crumbly. In a separate bowl, whisk vinegar, egg, and ice water.
- Slowly add to the flour mixture, mixing by hand until a dough forms. Shape into a disk, wrap, and chill for 1 hour.
- Heat oil in a skillet over medium heat. Sauté onion and garlic until soft. Add ground chicken and cook until browned.
- Stir in carrots and potatoes; cook for 10 minutes. Add peas, raisins, soy sauce, salt, and pepper. Simmer until veggies are tender. Let cool.
- Take dough from the fridge and divide into golf-ball-sized pieces. Flatten slightly, then roll out to 1/8 inch thick. Use a bowl to cut 4-inch circles. Trim edges if needed.
- Place a spoonful of filling in the center of each circle. Fold into a half-moon. Brush inner edges with egg wash and press to seal with a fork or twist.
- Place on a parchment-lined baking tray. Brush tops with egg wash. Bake at 375°F (190°C) for 20–25 minutes until golden brown and crisp.
