Easy Chicken Empanadas

Ingredients

• 105 g (¾ cup)cooked chicken, chopped
• 50 g (½ cup)green onions, sliced
• 57 g (½ cup; 2 oz)Mexican cheese blend, grated
• 113 g (1 can; 4 oz)chopped green chiles
• 57 g (2 oz)cream cheese, softened
• 4 teaspoons from 1 packet (24 g; 0.85 oz)chicken taco seasoning mix
• 1egg, beaten
• 5 ml (1 teaspoon)water
• 400 g (1 box; 14.1 oz, 2 crusts)refrigerated pie crusts, softened as directed on the box
• To taste, if desiredguacamole
• To taste, if desiredsalsa

Instructions

1. 1

   Mix the filling

   Heat the oven to 190°C (375°F) and line a large rimmed baking tray with baking parchment. In a medium bowl, combine the chicken, green onions, cheese, chiles, cream cheese and taco seasoning. In a small bowl, mix the egg with the water.

2. 2

   Cut the pastry

   Unroll one pie crust and cut out 12 football shapes with an 11.5 cm (4½-inch) cutter, bringing the scraps together and rerolling as needed. Repeat with the second crust to make 24 shapes in total.

3. 3

   Fill and seal

   Put about 30 ml (2 tablespoons) of filling in the centre of each pastry football and spread it into an even layer, leaving a 6 mm (¼-inch) border. Brush the border with egg wash, gently stretch a second pastry shape over the filling, then crimp the edges together with a fork. Repeat with the remaining pastry and filling, and arrange the empanadas on the tray.

4. 4

   Score the tops

   Use a small paring knife to score lace details into the top of each empanada.

5. 5

   Bake until golden

   Brush the tops with egg wash. Bake for 27 to 30 minutes, until golden brown. Serve with guacamole and salsa.

What are chicken empanadas?

Empanadas are filled pastries found in many parts of the Spanish-speaking world, with regional variations in their dough, fillings and shape. This version uses refrigerated pie crust rather than a separately prepared dough, making it a convenient baked appetiser.

Chicken, cheese, green chiles and taco seasoning give the filling a savoury, mildly spiced character. The football cut-outs and scored laces make these especially suited to a game-day spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 8g protein, 18g carbs, 10g fat.

The pastry supplies much of the carbohydrate and fat, while the cheese and cream cheese add fat and the chicken and cheese contribute protein. Serve an empanada with fresh vegetables or salad to balance the plate with a lighter, crisp side.

A creamy, well-seasoned filling

Chicken: use cooked chicken chopped into small pieces so it is easy to portion and the filling sits neatly inside the pastry.

Cream cheese and seasoning: softened cream cheese helps the ingredients bind, while taco seasoning brings a concentrated savoury flavour. Stir until the mixture is evenly combined before filling the pastry.

Keep the pastry border clear

Filling: the recipe calls for about 2 tablespoons per empanada, spread in a shallow, even layer. Keep the ¼-inch edge free of filling so the egg wash can help the pastry seal.

Sealing: stretch the top pastry shape gently rather than pulling it sharply, then crimp all the way around with a fork. A complete seal helps keep the filling inside as the pastry bakes.

Look for a golden finish

Egg wash: brush the tops before baking to help them brown, taking care not to leave pools around the edges.

Doneness: bake at 190°C for 27 to 30 minutes, watching for evenly golden pastry. If the tops are still pale at 27 minutes, continue baking and check again.

Shape and score with care

Cut-outs: gather and reroll the pastry scraps as directed to make all 24 football shapes. Handle the dough gently so it remains easy to seal.

Laces: score the tops with a small knife before brushing them with egg wash. Make shallow marks rather than cutting through the pastry.

Serve them warm

These empanadas work well as a shareable appetiser, with guacamole and salsa served alongside for dipping. A crisp salad or sliced fresh vegetables can add a lighter, fresh contrast to the pastry and cheese.

For a party, bake them close to serving time if practical; the crust is at its crispest when freshly baked. Let them rest briefly after coming out of the oven, as the filling will be hot.

Recipe notes & tips

• Soften the pie crusts as directed on the box so they unroll without cracking.
• Chop the chicken finely enough to spread the filling without making the pastry difficult to seal.
• Measure the filling portions consistently to help use it across all 12 empanadas.
• Keep the pastry scraps together and reroll them gently to cut the remaining shapes.
• Use a fork to crimp the full edge of each pastry so the filling is enclosed.
• Serve guacamole and salsa on the side rather than putting them inside the empanadas.

Variations

• Add sweetcorn: mix a little drained sweetcorn into the chicken filling for extra sweetness.
• Use a different cheese: swap in another grated cheese that melts well.
• Add extra heat: include finely chopped fresh chilli in the filling.
• Try a different shape: cut the pastry into rounds if you do not have a football-shaped cutter.
• Serve with a dip: offer sour cream alongside the guacamole and salsa.

Common mistakes to avoid

• Overfilling: too much mixture can make the pastry hard to seal; keep to about 2 tablespoons per empanada.
• Filling the edge: a greasy or crowded border may not seal; leave the ¼-inch rim clear.
• Stretching too hard: pulling the top pastry can tear it; ease it gently over the filling.
• Skipping the crimp: an unsecured edge can open in the oven; press the edges firmly with a fork.
• Cutting through the laces: deep scoring can expose the filling; make only shallow marks.
• Baking by colour alone too early: pale pastry needs more time; bake for 27 to 30 minutes and check for a golden finish.

How to store

Refrigerate leftover empanadas in a covered container for up to 3 days. Reheat in an oven until hot to help the pastry regain some crispness; the microwave will soften it. Store guacamole and salsa separately.

Frequently asked questions