Authentic Cuban Chicken Empanadas

Ingredients

• 12empanada pastry rounds (or shop-bought empanada discs)
• 1chicken stock cube
• 454 g (1 lb)boneless, skinless chicken thighs, thawed
• 45 ml (3 tablespoons)olive oil
• 75 g (½ cup)diced onion
• 1 mediumgreen pepper, thinly sliced lengthways
• 60 ml (¼ cup)jarred red pimientos, thinly sliced lengthways
• 4 clovesgarlic, minced
• 60 ml (¼ cup)dry cooking wine (vino seco)
• 113 g (4 oz)tomato sauce
• ½ teaspoonground cumin
• ½ teaspoonoregano
• to tastesalt and pepper
• 75 g (½ cup)sliced Spanish pimiento-stuffed olives
• for fryingrapeseed oil

Instructions

1. 1

   Boil the chicken

   Pour 946 ml (4 cups) water into a large pot and crumble in the stock cube. Stir, add the chicken thighs and bring to the boil.

2. 2

   Shred the chicken

   Cover and cook for 25–30 minutes, until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). Lift it out, shred it on a plate with two forks and set aside.

3. 3

   Cook the vegetables

   Heat the olive oil in a large frying pan over medium-high heat. Add the onion, green pepper, pimientos and garlic; sauté for 2–3 minutes. Stir in the cooking wine, tomato sauce, cumin, oregano, salt and pepper.

4. 4

   Finish the filling

   Mix in the shredded chicken and olives until well combined. Sauté for 5 minutes, taste and adjust the seasoning if needed. Take the pan off the heat and let the filling cool slightly.

5. 5

   Fill the rounds

   Place 2–3 tablespoons of filling in the centre of each pastry round. Lightly brush the edges with water.

6. 6

   Seal the empanadas

   Fold the top half of each round over the filling and press the edges together with a fork to seal. Repeat with the remaining pastry, or refrigerate unused rounds for another time.

7. 7

   Fry until golden

   Pour 5–7.5 cm (2–3 inches) of oil into a large frying pan and heat to 177°C (350°F). Fry the empanadas for 3–4 minutes, until crisp and golden on all sides. Drain on a plate lined with kitchen paper and serve immediately.

What are Cuban chicken empanadas?

Empanadas are filled pastries found across Latin America, with fillings and cooking styles that vary by region and household. This Cuban-inspired version uses chicken seasoned with familiar sofrito ingredients, cumin, oregano and olives.

The filling brings together tender shredded chicken and a savoury, tangy mix of vegetables and tomato. Ready-made pastry rounds keep the preparation manageable, while frying gives the outside a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 119 calories, 9g protein, 3g carbs, 7g fat.

The pastry and filling provide most of the carbohydrates, while the chicken thighs contribute protein and the olive and frying oils add fat. Pair an empanada with salad or vegetables for a more balanced plate.

Build flavour in the filling

Aromatic base: onion, green pepper, pimientos and garlic start the filling. Give them a brief sauté so they soften and release their flavour without taking on too much colour.

Seasoning: dry cooking wine, tomato sauce, cumin and oregano form the savoury base. The olives add a salty, briny note, so taste the mixture before adding extra salt.

Keep the chicken tender

Gentle cooking: simmer the thighs covered until cooked through, checking that the thickest piece reaches 74°C. The cooking liquid helps keep the meat moist and can be saved for another use.

Shredding: use two forks while the chicken is still warm enough to pull apart easily. Mix it thoroughly into the pan so the seasoning is distributed throughout the filling.

Fill and seal neatly

Filling amount: use 2–3 tablespoons per round, keeping the filling in the centre and leaving a clear border. Overfilling makes it harder to seal the pastry and can cause leaks during frying.

Sealing: moisten the edges lightly with water, fold the pastry over, then press firmly with a fork. Check the whole edge is closed before the empanadas go into the oil.

Fry for a crisp finish

Oil temperature: bring the oil to 177°C before frying. Oil that is too cool can leave the pastry greasy, while oil that is too hot may brown the outside before the pastry is properly crisp.

Doneness: fry for 3–4 minutes, turning or adjusting as needed so all sides become golden. Let excess oil drain on kitchen paper and serve while the pastry is crisp.

Serve them while warm

These empanadas work as a snack, appetiser or main meal. For a fuller plate, serve them with a fresh green salad or simply dressed vegetables to balance the rich pastry and savoury filling.

Because the recipe makes 12, they’re also convenient for sharing. Put out a mild dipping sauce if you like, but the seasoned filling is designed to be flavourful on its own.

Recipe notes & tips

• Let the filling cool slightly before assembling so it is easier to handle.
• Keep unused pastry rounds covered while you fill the others so they do not dry out.
• Use a thermometer to check the oil is at 177°C before frying.
• Seal each round firmly and check for gaps before lowering it into the oil.
• Fry in batches if needed, leaving room for the empanadas to move freely.
• Drain the cooked empanadas on kitchen paper and serve promptly for the crispest pastry.

Variations

• Add chilli: Stir a little chopped chilli into the filling for extra heat.
• Use leftover chicken: Shred cooked chicken and add it to the sautéed, seasoned vegetables.
• Change the olives: Use plain green olives if pimiento-stuffed ones are unavailable.
• Bake instead: Bake the sealed empanadas until golden, following the pastry manufacturer’s guidance.
• Serve with a dip: Offer a simple tomato or herb dip alongside the warm empanadas.

Common mistakes to avoid

• Overfilling the rounds: Use only 2–3 tablespoons so the edges can seal properly.
• Leaving the edges dry: Brush them lightly with water before folding and pressing.
• Skipping the temperature check: Bring the chicken to 74°C to confirm it is cooked through.
• Frying in cool oil: Heat the oil to 177°C so the pastry can crisp instead of absorbing excess oil.
• Crowding the pan: Fry in batches so the oil temperature can recover and the empanadas brown evenly.

How to store

Refrigerate cooled empanadas in an airtight container and eat within 3 days. Reheat in an oven until hot and crisp; the pastry may soften if reheated in a microwave.

Frequently asked questions