Chicken Empanadas Recipe

Ingredients

• 2leeks, white parts only, chopped
• 1red pepper, finely diced
• 1yellow onion, diced
• 1 large clovegarlic
• 680 g (1.5 lb)chicken breasts
• 2 tspdried oregano
• 1 tspsweet paprika
• 1 tspsalt
• ½ tspground black pepper
• 1 tbspolive oil
• 2hard-boiled eggs, chopped
• 1egg, for the egg wash
• 240 ml (1 cup) + 15 ml (1 tbsp)boiling water
• 85 g (6 tbsp)butter
• 1 tspsalt
• 480 g (4 cups)plain flour

Instructions

1. 1

   Cook the chicken

   Put the chicken breasts in a pan of water with salt and bring to the boil. Reduce the heat and simmer for about 20 minutes, adjusting for the size of the breasts. Check that the chicken is cooked through, then lift it out. When cool enough to handle, shred it with a fork and knife.

2. 2

   Make the filling

   Set a large frying pan over a medium heat and add the olive oil. Cook the onion and garlic until translucent, then add the pepper and leeks and cook for a few minutes, until tender. Stir in the shredded chicken, sweet paprika, salt and pepper, and cook for about 5 minutes, stirring occasionally. Turn off the heat, add the chopped hard-boiled eggs and stir to combine.

3. 3

   Mix the dough

   Combine the boiling water, butter and salt in a bowl, stirring until the butter has melted. Add the flour and mix, then transfer the dough to a clean work surface. Knead for 15 minutes, until very soft.

4. 4

   Shape the empanadas

   Roll out the dough and cut out circles 11.5 cm (4½ inches) across. Preheat the oven to 220°C (425°F). Put a portion of filling on each circle, fold over the dough and seal the edges. To make a repulgue, gently press around the edges with the tips of a fork. Arrange the empanadas on a greased baking tray.

5. 5

   Brush and bake

   Beat the egg and brush it over the tops of the empanadas. Bake for 15–20 minutes, until golden brown. Ovens vary, so start checking them at the 10-minute mark.

What are chicken empanadas?

Empanadas are filled pastries found across South America, with shapes, doughs and fillings that vary from place to place. This version uses a savoury chicken filling enclosed in a homemade dough.

The combination of tender chicken, vegetables and chopped egg makes a hearty centre, while the fork-crimped edges help keep the filling inside as the pastries bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 187 calories, 11g protein, 22g carbs, 6g fat.

The pastry flour provides most of the carbohydrates, while butter and olive oil contribute much of the fat. Chicken and eggs supply the protein; serve an empanada with a generous salad or vegetables to round out the plate.

Building the chicken filling

Vegetables first: cook the onion and garlic until translucent, then give the diced pepper and chopped leek a few minutes to soften. This creates a savoury base without leaving the vegetables too firm in the finished pastry.

Chicken and seasoning: shred the cooked chicken before adding it to the pan, so it mixes evenly with the vegetables. The recipe lists dried oregano, though its method does not specify when to add it; stir it in with the chicken and other seasonings if you want to use it.

Getting the dough right

Melted butter: stir it into the boiling water and salt until fully melted before adding the flour. This helps the ingredients come together into a workable dough.

Kneading: give the dough the full 15 minutes stated in the method. It should feel very soft before you roll it out; if it springs back, let it rest briefly and try again.

Filling and sealing

Even portions: leave enough space around the edge of each 11.5 cm circle to seal it. Avoid overfilling, as the pastry can split or the filling can push out during baking.

Fork crimp: fold the dough over the filling and press the edges gently with a fork. Check that the whole seam is closed before placing each empanada on the greased tray.

When they are baked

Egg wash: brush the beaten egg over the pastry tops for a golden finish. Try to keep it on the surface rather than letting it pool around the bases.

Colour and timing: bake at 220°C (425°F) for 15–20 minutes, but begin checking at 10 minutes as the recipe advises. Take them out when the pastry is golden brown.

Serving ideas

Serve the empanadas warm, either as a main meal or as a snack. A crisp green salad or a simple dish of dressed vegetables adds freshness alongside the rich pastry.

For a gathering, arrange them on a platter with a tangy tomato or herb sauce for dipping. Keep any sauce separate so the pastry stays crisp.

Recipe notes & tips

• Let the filling cool a little before assembling so it is easier to handle.
• Shred the chicken finely for a filling that is easier to portion.
• Cut the dough circles to a consistent size so they bake at a similar rate.
• Keep the pastry edges clear of filling to help them seal securely.
• Start checking the empanadas at 10 minutes, as oven temperatures can vary.

Variations

• Add oregano: mix the listed dried oregano into the filling with the other seasonings.
• Change the vegetables: replace some of the leek with extra diced pepper.
• Add a little heat: include a pinch of chilli flakes in the filling.
• Make smaller pastries: cut smaller dough circles and use less filling in each.
• Serve with a dip: offer a tangy tomato or herb sauce on the side.

Common mistakes to avoid

• Overfilling: the pastry may split, so use a modest portion and leave a clear border.
• Loose edges: filling can leak out, so press the whole seam firmly with a fork.
• Undercooked chicken: check that it is cooked through before shredding and adding it to the filling.
• Skipping the kneading: the dough may be harder to shape, so knead it for the full 15 minutes.
• Baking by time alone: ovens differ, so check for a golden surface from the 10-minute mark.

How to store

Cool the empanadas, then refrigerate them in an airtight container and eat within 3 days. Reheat in an oven until hot throughout to help the pastry crisp up again.

Frequently asked questions