Baked Chicken Empanadas with Latin Soul

Journeying through the bustling streets of Buenos Aires or the colorful markets of Cartagena, it’s impossible to miss the warm, golden scent of empanadas drifting from street carts and kitchen windows. Every country—and every grandmother—has a unique take on these flaky, handheld pastries. In Argentina, they’re folded like half-moons and stuffed with savory chicken, olives, and spices. In Spain, they’re linked to Galician traditions. In the Caribbean, they’re bright with sofrito and island heat. This recipe is inspired by that global lineage—a baked chicken empanada that brings Latin flavor, Spanish soul, and comfort food satisfaction into your home kitchen.

Why This Recipe Works

• Flaky baked dough without deep frying – These empanadas crisp beautifully in the oven, offering a light yet satisfying texture that’s easier on the stomach and simpler to prepare.
• Globally inspired flavor profile – The chicken filling blends traditional Latin American seasonings like cumin, paprika, and garlic with a hint of tomato, bringing authenticity and depth.
• Perfect for gatherings or meal prep – Empanadas can be assembled ahead, frozen, or reheated without sacrificing flavor or texture.
• Versatile fillings – While this recipe focuses on spiced shredded chicken, it lays the groundwork for regional adaptations—from spicy Mexican renditions to Spanish empanadillas with hard-boiled eggs.
• A cultural culinary experience – Making empanadas at home brings not just food to the table, but stories, heritage, and that unmistakable feeling of global connection.

Ingredients

For the dough:

• 3 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, diced
• 1 egg
• 1/2 cup cold water
• 1 tsp white vinegar

For the chicken filling:

• 2 cups cooked shredded chicken (rotisserie works well)
• 1 tbsp olive oil
• 1/2 cup onion, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup tomato sauce
• 1/4 cup chopped green olives (optional, traditional in Argentine style)
• 1 egg (for egg wash)

Equipment Needed

• Mixing bowls
• Rolling pin
• Skillet
• Wooden spoon or spatula
• Baking sheet
• Parchment paper
• Pastry brush
• Fork
• Oven

Instructions

Step 1: Prepare the Dough

In a large bowl, whisk the flour and salt together. Add the cold diced butter and work it into the flour with your fingertips or a pastry cutter until it resembles coarse crumbs. Don’t overmix—the key to flaky dough is visible specks of butter.

In a small bowl, beat the egg with the water and vinegar. Pour the liquid into the flour mixture and stir until the dough comes together.

Transfer the dough onto a lightly floured surface and knead gently for 1–2 minutes until smooth. Wrap in plastic and refrigerate for at least 30 minutes.

Tip #1: Resting the dough allows the gluten to relax and the butter to chill, which helps achieve those flaky layers when baked.

Step 2: Cook the Chicken Filling

Heat olive oil in a skillet over medium heat. Sauté the onions and red bell pepper for 5–6 minutes until softened and aromatic. Add the garlic, cumin, paprika, and oregano. Cook for another 30 seconds to bloom the spices.

Stir in the tomato sauce and shredded chicken. Season with salt and pepper. Let everything simmer for 3–4 minutes until heated through and slightly thickened. Stir in chopped green olives if using.

Set aside and allow to cool. This step is essential to avoid soggy dough later.

Tip #2: Taste the filling at this stage—it should be bold and flavorful. Adjust seasoning if needed. Empanadas are only as good as what’s inside them.

Step 3: Assemble the Empanadas

Preheat your oven to 375°F and line a baking sheet with parchment paper.

Roll the dough out on a lightly floured surface to about 1/8-inch thick. Cut out circles using a 4–5 inch round cutter or bowl. Gather scraps, re-roll, and cut again.

Place about 1 to 1.5 tablespoons of filling in the center of each dough round. Fold the dough over to form a half-moon. Press the edges with your fingers, then seal with the tines of a fork or by crimping in the traditional rope pattern known as repulgue.

Transfer the assembled empanadas to the prepared baking sheet. Beat the remaining egg and brush each empanada with the egg wash.

Tip #3: If the dough warms up and gets sticky while shaping, pop the unbaked empanadas into the fridge for 10 minutes before baking.

Step 4: Bake Until Golden

Bake the empanadas in the preheated oven for 25–30 minutes, or until the crust is deeply golden and crisp. The filling should be bubbling gently inside.

Let them cool for 5–10 minutes before serving. Empanadas are traditionally eaten warm or at room temperature—perfect for sharing.

Tips and Tricks

Embrace Regional Additions

Empanadas are a blank canvas for cultural expression. In Chile, you might find raisins or hard-boiled eggs in the filling. In Puerto Rico, a touch of sofrito—a blend of peppers, onion, garlic, and herbs—is a must. Don’t be afraid to add your own family twist.

Make the Dough in Advance

The dough can be made up to two days ahead and refrigerated. It also freezes well. Wrap tightly and thaw in the fridge overnight before rolling out.

Use Leftover Chicken

This is a perfect recipe for repurposing leftover roasted or grilled chicken. The seasoning and sauce bring it back to life in a whole new form.

Freeze Before or After Baking

To freeze unbaked empanadas, place them in a single layer on a sheet tray until solid, then transfer to a freezer bag. Bake from frozen, adding an extra 8–10 minutes to the cook time. Baked empanadas can also be reheated in the oven at 350°F for 10–12 minutes.

Go Beyond the Chicken

Swap the protein—shredded pork, ground beef, or even sautéed mushrooms and black beans all work beautifully with this method. Just keep the filling thick and not too wet.

Recipe Variations

• Spicy Mexican Chicken Empanadas: Add chipotle peppers in adobo to the filling and top with fresh cilantro before serving.
• Spanish-Style Empanadillas: Include diced hard-boiled eggs, roasted red peppers, and smoked paprika for a nod to Galician traditions.
• Caribbean Chicken Picadillo: Add sweet plantains or raisins and use sofrito for a sweet-savory Puerto Rican twist.
• Cheesy Chicken: Mix in a handful of shredded Monterey Jack or queso fresco for a gooier, richer filling.
• Mini Tapas Empanadas: Use a 3-inch cutter and serve as appetizers at gatherings or tapas night.

Frequently Asked Questions

Are empanadas traditionally baked or fried?
It depends on the region. In Argentina and Spain, baking is more common and produces a flakier, less greasy crust. In many Caribbean and Central American countries, frying yields a crisp, golden exterior. Both methods are culturally valid, but baked versions are often preferred for make-ahead meals or lighter fare.

Can I make the dough with whole wheat flour?
Yes, but swap only half the all-purpose flour to retain the flakiness. Whole wheat flour will give the crust a denser texture and earthier flavor.

What if I don’t have time to make the dough?
You can use store-bought empanada discs (often found in Latin grocery stores), refrigerated pie crust, or even puff pastry. While homemade dough offers a more traditional feel, shortcuts still produce delicious results.

How do I keep empanadas from getting soggy?
Let the filling cool completely before assembling. Avoid overly wet fillings—thicken them on the stovetop if needed. Baking on a wire rack over the sheet pan can also help prevent the bottoms from softening.

What are good side dishes for empanadas?
Serve with chimichurri, avocado salsa, or a light cabbage slaw. In many Latin cultures, empanadas are paired with simple salads or rice and beans to round out the meal.

Summary

These baked chicken empanadas celebrate the global journey of a simple hand pie, bridging continents and generations through layers of spice, comfort, and flaky crust. Whether you’re reliving a memory from a South American café or creating a new tradition at your dinner table, this recipe brings the heart of the world’s kitchens to your hands—one golden bite at a time.

Baked Chicken Empanadas with Latin Soul

Recipe by Joseph HudsonCourse: Cooking

Servings

4

servings

Prep time

45

minutes

Cooking time

30

minutes

Calories

300

kcal

Ingredients

• 3 cups all-purpose flour

• 1/2 tsp salt

• 1/2 cup cold butter, diced

• 1 egg

• 1/2 cup cold water

• 1 tsp white vinegar

• For the filling:

• 2 cups cooked shredded chicken

• 1 tbsp olive oil

• 1/2 cup onion, chopped

• 1/4 cup red bell pepper

• 2 garlic cloves

• 1/2 tsp cumin

• 1/2 tsp smoked paprika

• 1/4 tsp oregano

• Salt and pepper

• 1/4 cup tomato sauce

• 1/4 cup chopped green olives (optional)

• 1 egg (for egg wash)

Directions

• Make the dough: Mix flour and salt, cut in butter, add wet ingredients, and form dough. Chill for 30 minutes.
• Cook filling: Sauté vegetables and spices, add chicken and tomato sauce, simmer, then cool.
• Roll and fill: Cut dough into circles, add 1–1.5 tbsp filling, fold and seal.
• Brush with egg wash and bake at 375°F for 25–30 minutes until golden.
• Cool slightly and serve warm.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.