Chicken Empanada Recipe

Ingredients

• 1 whole (about 2 kg)chicken
• 1.5 kgonions
• 6eggs
• 100 g (½ cup)chopped olives
• 150 g (1 cup)chopped spring onions
• 1 tablespooncumin
• 1 teaspoonchilli powder
• 1 tablespoonpaprika
• To tastesalt
• 1 kg (8 cups)plain flour
• 200 g (1 cup)butter, softened; or the same amount of oil or fat
• As neededwarm water

Instructions

1. 1

   Boil the chicken

   Cut the chicken into pieces and boil for no more than 30 minutes. Lift it out and leave it to cool slightly, keeping the cooking broth to add moisture to the filling.

2. 2

   Cook the onions

   In a separate pot, sauté the onions in a few tablespoons of oil, taking care not to let them burn. While they cook, remove the chicken from the bones and cut the meat into small pieces.

3. 3

   Season the filling

   Once the onions are translucent, add the chicken and salt gradually. Pour in enough reserved broth to just cover the meat, then stir in the cumin, chilli powder and paprika.

4. 4

   Chill the filling

   When the seasoning tastes right, leave the mixture to cool, then refrigerate it for 1–2 hours.

5. 5

   Cook the eggs

   Boil the eggs until cooked through, then chop them to your preferred size.

6. 6

   Finish the filling

   Stir the eggs, spring onions and olives into the chicken mixture.

7. 7

   Mix the dough

   Put the flour and salt in a large bowl and mix. Make a well, add the softened butter, then add warm water gradually until you have a soft dough.

8. 8

   Shape the discs

   Refrigerate the dough for 30 minutes. Divide it into small balls, then flatten them by hand or with a floured rolling pin to make discs.

9. 9

   Fill and seal

   Put about 1–2 tablespoons of filling on each disc. Fold it closed and seal the edge with a traditional repulgue or by pressing it with a fork.

10. 10

    Bake or fry

    For baking, cook the empanadas in a medium-to-hot oven at 180°C for 35 minutes. Alternatively, fry them in plenty of hot oil for 3–5 minutes per side.

What are chicken empanadas?

Empanadas are filled pastries found in Spanish and many Latin American food traditions. This version pairs chicken with onion, hard-boiled egg, olives and warm spices, enclosed in a simple butter dough.

The juicy filling and a dough that can be shaped by hand make these useful for lunch boxes as well as a sit-down meal. Baking gives the pastry a more even finish, while frying offers a crisp alternative.

Nutrition and macros by portion

The nutrition label shows one serving as written: 224 calories, 17g protein, 22g carbs, 7g fat.

The pastry flour supplies most of the carbohydrates, while butter contributes much of the fat. Chicken and eggs provide the main protein, with olives adding some fat as well. Pair an empanada with salad or vegetables for a more balanced plate.

Build a juicy filling

Chicken broth: keep the liquid from boiling the chicken, then add just enough to moisten the meat. The recipe calls for the liquid to reach the top of the chicken mixture, so add it gradually and avoid making the filling too wet.

Onions: cook them gently until translucent rather than browned or burnt. Their soft texture and sweetness form the base of the filling.

Season in stages

Spices: cumin, chilli powder and paprika season the chicken as it simmers with the onions. Add the salt little by little, then taste before chilling.

Eggs and olives: fold these in after the chicken mixture has cooled. Chopping the eggs to your preferred size lets you choose how noticeable they are in each bite.

Make a workable dough

Butter: use it at room temperature so it is easier to work into the flour. Add warm water a little at a time, stopping when the dough is soft rather than sticky.

Rest: chill the dough for 30 minutes before shaping. This gives it time to firm up, making the discs easier to handle and fill.

Shape and seal carefully

Filling: use about 1–2 tablespoons per empanada, keeping it centred and leaving a clear edge to seal. Too much filling can make the pastry difficult to close.

Seal: fold each disc over the filling, then crimp the edge with a repulgue or press it firmly with a fork. Check for gaps so the filling stays inside during cooking.

Choose your cooking method

Oven: bake at 180°C for 35 minutes, as directed, until the pastry is cooked through and coloured. Arrange the empanadas with a little space around them so heat can circulate.

Frying: cook in plenty of hot oil for 3–5 minutes per side. Keep an eye on the pastry as it browns, and let excess oil drain before serving.

Serve and plan ahead

Serve the empanadas warm with a crisp green salad or a simple vegetable side to balance the rich pastry and savoury filling. They are also convenient at room temperature for a packed lunch.

The filling and dough each need chilling time, so allow for those rests when planning. The recipe gives 30 minutes for the dough and 1–2 hours for the filling.

Recipe notes & tips

• Keep the reserved chicken broth to add moisture and flavour to the filling.
• Let the filling cool before mixing in the eggs, spring onions and olives.
• Add warm water to the dough gradually so it stays soft rather than sticky.
• Chill the dough for the full 30 minutes before shaping the discs.
• Use a consistent 1–2 tablespoons of filling in each empanada to make sealing easier.
• Choose either baking or frying, and check the pastry's colour as it cooks.

Variations

• Adjust the chilli: use less for a milder filling or more for extra heat.
• Change the olive amount: add fewer olives for a subtler briny note.
• Use oil or fat: replace the butter with the same amount, as the recipe suggests.
• Make smaller empanadas: divide the dough into smaller portions and use less filling in each.
• Bake instead of fry: cook at 180°C for 35 minutes for the oven method.

Common mistakes to avoid

• Discarding the broth: keep it and add enough to just cover the chicken for a juicy filling.
• Burning the onions: cook them gently and stir as needed until translucent.
• Adding too much water: pour it into the dough gradually and stop when the dough is soft.
• Overfilling the discs: stick to about 1–2 tablespoons so the edges can close properly.
• Leaving gaps in the seal: crimp with a repulgue or press firmly with a fork.
• Skipping the rests: chill the filling for 1–2 hours and the dough for 30 minutes as directed.

How to store

Refrigerate cooked empanadas in a covered container and eat within 3–4 days. Reheat in an oven until hot throughout; avoid leaving them at room temperature for extended periods.

Frequently asked questions