Oven-baked chicken empanadas are a great way to use up any leftover chicken from a roast or a rotisserie. You can eat them as a snack, pop them in a lunch box or even serve them as a complete meal along with some spicy rice and a fresh green salad.
These oven-baked chicken empanadas are so simple to make, yet they are so tasty. To keep them healthy I've baked them in the oven rather than deep-frying them. So they are really mini chicken pies with an amazingly tasty filling.
There are only two of us at home so I always end up with a lot of leftover chicken if I make a roast chicken for supper. And the problem is what to do with it. These little chicken empanadas are the ideal way to use up the leftovers.
The filling is made with leftover chicken, stirred into finely chopped red peppers (capsicums) and onions, spiced up with garlic, paprika and cumin and softened in chicken stock. I've added sweetcorn kernels to add a little sweetness, but you could easily swap these with peas if that's what you prefer.
For the pastry, I make a simple shortcrust dough and enhance it with an egg to give a softer texture. If you don't want to make your own pastry you could use store-bought shortcrust pastry instead. However, I would recommend you try my pastry recipe - it only takes a few minutes to mix and the results (in my opinion) are far better than shop-bought.
The pastry is similar to the one that I used for my curried chicken pies which are just as tasty, and to be recommended!
And these are the result! They look large in the picture than they are, but in actual fact these chicken empanadas are only 4.5 inches in diameter.
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Ingredients
The pastry is sufficient for 15 chicken empanadas. Depending on how much leftover chicken you have you may have excess filling leftover. Don't worry - any excess filling makes amazing toasted sandwiches!
Chicken filling
- Cooked chicken - Use any chicken leftover from a roast or rotisserie chicken. If you don't have leftover chicken I've included instructions further down the post on an easy way to poach a chicken breast. The chicken should be shredded or cut into small pieces.
- Capsicum or red pepper and onion - these will be finely blended and will form the base for the empanada filling. You should cut them into large pieces and remove the seeds from the capsicum. I prefer to use a white onion for this recipe buy you can substitute with red onion.
- Stock - I used chicken stock. You won't need much, for 2 cups of chicken, half a cup of stock will be ample. The stock helps moisten the filling. You can make it with a stock cube dissolved in boiling water if you don't have fresh chicken stock.
- Garlic and tomato puree - used to add extra flavour to the filling. If you don't want to add garlic you can leave it out.
- Cumin and paprika - these are the spices I used.
- Sweetcorn - you can use frozen or canned. If using frozen kernels, defrost them first; if using canned they should be well drained.
- Sunflower oil (not pictured) - for frying the capsicum and onion.
Pastry
Use store-bought shortcrust pastry if you don't want to make your own. You will need 2 rolls.
- Flour - this is plain or all-purpose flor - not self-raising flour.
- Butter - refrigerator temperature and cut into cubes. You can use either salted or unsalted butter, but if you use salted butter do not add extra salt to the pastry.
- Egg - the pastry is enriched with egg to make it softer. You will also need a beated egg to eggwash the empanadas before they are baked.
- Salt - a little salt improves the flavour of the pastry.
- Water - ice-cold water - just sufficient to bind the dough.
**You can find the exact ingredient measurements on the printable recipe card at the end of this post**
Instructions
Make the filling
Step 1: Place the pieces of capsicum and onion into a food processor with the clove of garlic. Process until finely chopped.
Step 2: Heat a tablespoon of cooking oil in a frying pan and add the chopped onions and peppers. Stir in the tomato puree and the spices and stir over moderate head for 3 to 4 minutes until the peppers and onions start to soften.
Step 3: Add the stock and bring to a boil, then stir in the finely chopped chicken and the sweetcorn. Taste for seasoning and add salt if necessary. Remove from the heat and set aside to cool.
Note - when you taste the filling at this stage it might seem as though the spices are still 'raw'. Once the filling has baked in the empanadas the rawness will disappear.
Make the pastry
You can make the pastry in a food processor if you prefer. This is how to make the pastry by hand.
Step 4: Place the flour, salt and cubed butter into a mixing bowl and rub the butter into the flour until the mixture resembles fine breadcrumbs.
Step 5: Add the egg and water.
Step 6: Mix until the dough forms a shaggy ball, then gently press together with your fingers until all the flour has been incorporated. Cover the dough with plastic wrap and place it in the refrigeraor for half an hour to rest.
Assemble and bake
Step 7: Roll out half of the pastry to about ⅛ inch in thickness and cut into circles using a 4.5 inch scone cutter. Repeat with the other half of the pastry. Re-roll the scraps and cut more circles. You should end up with 15 circles.
Step 8: Place a tablespoon of filling onto one of the dough circles and brush the edges of the pastry with lightly beaten egg.
Step 9: Fold the pastry carefully over the filling and press the edges together with a fork. Prick a few holes on top to allow the steam to escape.
Step 10: Arrange the empanadas on a baking tray lined with baking parchment and brush each one with beaten egg.
Step 11: Bake the empanadas in a preheated oven (200C/400F) for 20 minutes or until they are golden brown. Remove from the oven and allow to cool.
Tips for a successful outcome
Here are my top tips for ensuring your baked chicken empanadas always turn out perfectly:
- Cut the chicken into a fine dice. The smaller the pieces, the more easily it will fit into the empanadas.
- Make sure you cut the onion and capsicum very finely - they should be the approximate size of a grain of rice. A food processor is ideal for this, otherwise, use a sharp knife and a chopping board (and a lot of effort 🙂 ).
- The amount of stock you need will depend largely on the amount of chicken you have. For 2 cups of diced chicken, I used half a cup of stock. You will need just enough stock to moisten the filling so that it sticks together.
- Once the chicken and corn have been added to the filling remove it from the heat and allow it to cool. The filling will continue to cook in the oven so we don't want to overcook it on the stove.
- When making the dough, keep the ingredients as cold as possible.
- Don't knead the dough - be gentle and press it just enough so that it comes together in a soft ball.
- Don't add all the water at once - the amount of water you add will depend on the size of the egg you are using. My egg weighed 2 ounces or 60 grams, which is one-quarter of a cup by volume, and I needed 4 tablespoons of water. I would suggest you start with 3 tablespoons of water and add the final one only if the dough is too dry.
- It is important to let the dough rest in the refrigerator as this firms up the butter and gives the gluten in the flour time to develop. Your pastry will be less likely to shrink if you rest it.
- Don't add too much filling to the empanadas, and be sure to seal the edges firmly, otherwise the filling may leak out as it bakes.
How to poach chicken breasts
If you don't have any leftover cooked chicken, this is how you can easily poach chicken breasts to use in this recipe:
- 12 ounces or 330 grams of raw chicken breast will give you the equivalent of 2 cups of chopped cooked chicken.
- Place the chicken into a saucepan and add sufficient water to just cover it. Season with salt to taste. For more flavour, you could use chicken stock instead of water.
- Cover the pan with a lid and bring it to a boil.
- As soon as it starts to boil, remove it from the heat and set it aside until it is cool enough to handle. The residual heat in the boiling liquid will continue to cook the chicken as it cools.
- Reserve some of the poaching liquid to use in place of the chicken stock in the recipe.
- Once the chicken is cool, cut it into small pieces and use as stated in the recipe.
Don't worry if there is still a slight tinge of pink inside the chicken (there shouldn't be, but it depends on the thickness of the chicken breasts). The chicken will cook completely in the oven as the empanadas are baked.
Serving suggestions
These chicken empanadas are ideal for packing into a lunchbox or picnic basket.
I like to serve them as a snack or as a lunch, perhaps with a green salad.
They are also good served as part of a finger buffet or added to a ploughman's platter with a bowl of green tomato chutney for dipping.
And of course, you could even serve them as a light supper with some french fries or mushroom rice along with peas or baked beans!
Variations
Here are a few ideas to vary the recipe:
- substitute the sweetcorn with peas (or use a mixture of the two).
- make it spicy by either chopping a bird's eye chilli with the capsicum and onion or adding dried chilli flakes to taste when you add the cumin and paprika.
- stir half a cup of grated cheese into the cooled filling before adding it to the pies.
- add a teaspoon of garam masala and a teaspoon of turmeric with the cumin and paprika to turn these into mini curry empanadas.
- if you don't want to use my combination of spices, you could use leftovers from this chicken fajita traybake.
And of course, you can deep-fry these empanadas instead of baking them. Just ensure you have sealed the edges so the filling doesn't leak out into your hot oil! Here is an example of deep-fried cheese-filled empanadas to give you an idea of how to do it!
Equipment
This is the equipment you will need to make this recipe:
- Frying pan or saucepan - to make the filling.
- Food processor - to chop up the capsicum and onion.
- Mixing bowl - for making the pastry.
- Rolling pin - to roll out the pastry. If you don't have a rolling pin, a clean wine bottle or similar works in a pinch!
- Scone cutters - to cut the pastry circles. I used a 4.5-inch or 10-cm cutter. If you don't have scone cutters, you can use a small dish with a diameter of 4.5 inches or 10 centimetres and cut around that with a knife.
- Baking tray - to bake the empanadas. I like to line my baking tray with baking parchment to prevent the empanadas from sticking. If you don't have baking parchment, brush a thin coating of oil on the tray.
Storage
Store the cooked chicken empanadas in an air-tight container in the refrigerator. They will stay fresh for 3 - 4 days.
They are delicious cold, but if you want to warm them you can put them in a hot oven (200C/400F) for 3 to 4 minutes or for 30 seconds in the microwave. However, bear in mind that the microwave will turn the pastry soft.
The empanadas can also be frozen in a rigid plastic container (separate each layer with baking parchment) for 3 months. Allow them to defrost at room temperature and heat them as above.
FAQ
An empanada is a crescent-shaped pastry, often filled with chicken or beef and vegetables, which is either oven-baked or deep-fried.
Empanadas are thought to have originated in Spain, but they are commonly found in other Southern European countries, North Africa, Latin America and the Philippines. The name comes from the Spanish word empanar, meaning 'to coat with bread'.
Yes, place them in the freezer on the baking tray and open freeze until solid. Transfer them to a freezer bag and freeze for up to 3 months. Bake from frozen at 200C/400F for 25 minutes.
No, you can fill these empanadas with whatever filling you like. You can use beef, pork, cheese or even seafood. Just make sure that the filling you choose doesn't contain too much liquid.
Save for later
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Related recipes
Visit my savoury tart recipes page for other delicious ideas for tasty snacks. Here are a few you might enjoy:
📋The recipe
Oven-baked chicken empanadas
(Click the stars to rate this recipe)
Equipment
- Frying Pan OR
- Saucepan
- Food processor
- Mixing bowl
- Rolling Pin
- Scone cutters 4.5-in or 10-cm in diameter
- Baking tray
- Baking parchment
Ingredients
Chicken filling
- 2 cups / 225 grams leftover chopped roast chicken approximate weight
- 1 medium capsicum/red pepper cleaned and de-seeded
- 1 medium onion peeled and quartered
- ½ cup chicken stock make it with a stock cube
- 1 large clove garlic peeled
- 1 tablespoon tomato puree/tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 cup sweetcorn kernels
- 1 tablespoon sunflower or neutral-flavoured cooking oil for frying the onions and capsicum
Pastry
- 2 cups / 280 grams plain or all-purpose flour not self-raising
- ½ teaspoon salt
- ½ cup / 125 grams butter cubed
- 1 medium egg
- 4 tablespoons ice-cold water more of less as needed to bind the pastry
- 1 small lightly beaten egg for egg-washing the empanadas
Instructions
Chicken filling
- Place the capsicum and onion into a food processor with the clove of garlic. Process until finely chopped.1 medium capsicum/red pepper, 1 medium onion, 1 large clove garlic
- Heat a tablespoon of cooking oil in a frying pan and add the chopped onions and peppers. Stir in the tomato puree and the spices and stir over moderate head for 3 to 4 minutes until the peppers and onions start to soften.1 tablespoon tomato puree/tomato paste, 1 teaspoon paprika, 1 tablespoon sunflower or neutral-flavoured cooking oil, 1 teaspoon ground cumin
- Add the stock and bring to a boil, then stir in the finely chopped chicken and the sweetcorn. Taste for seasoning and add salt if necessary. Remove from the heat and set aside to cool.2 cups / 225 grams leftover chopped roast chicken, ½ cup chicken stock, 1 cup sweetcorn kernels
Pastry
- Place the flour, salt and cubed butter into a mixing bowl and rub the butter into the flour until the mixture resembles fine breadcrumbs.2 cups / 280 grams plain or all-purpose flour, ½ cup / 125 grams butter, ½ teaspoon salt
- Add the egg and water.1 medium egg, 4 tablespoons ice-cold water
- Mix until the dough forms a shaggy ball, then gently press together with your fingers until all the flour has been incorporated. Cover the dough with plastic wrap and place it in the refrigeraor for half an hour to rest.
Assemble and bake
- Preheat the oven to 200°C/400°F
- Roll out half of the pastry to about ⅛ inch in thickness and cut into circles using a 4.5 inch scone cutter. Repeat with the other half of the pastry. Re-roll the scraps and cut more circles. You should end up with 15 circles.
- Place a tablespoon of filling onto one of the dough circles and brush the edges of the pastry with lightly beaten egg.1 small lightly beaten egg
- Fold the pastry carefully over the filling and press the edges together with a fork. Prick a few holes on top to allow the steam to escape.
- Arrange the empanadas on a baking tray lined with baking parchment and brush each one with beaten egg.
- Bake the empanadas in a preheated oven (200°C/400°F) for 20 minutes or until they are golden brown. Remove from the oven and allow to cool.
Notes
- Cut the chicken into a fine dice. The smaller the pieces, the more easily you will be able to fit it into the empanadas.
- Make sure you cut the onion and capsicum very finely - they should be the approximate size of a grain of rice. A food processor is ideal for this, otherwise, use a sharp knife and a chopping board (and a lot of effort 🙂 ).
- The amount of stock you need will depend largely on the amount of chicken you have. For 2 cups of diced chicken I used half a cup of stock. You will need just enough stock to moisten the filling so that it sticks together.
- Once the chicken and corn has been added to the filling remove it from the heat and allow it to cool. The filling will continue to cook in the oven so we don't want to overcook it on the stove.
- When making the dough, keep the ingredients as cold as possible.
- Don't knead the dough - be gentle and press it just enough so that it comes together in a soft ball.
- Don't add all the water at once - the amount of water you add will depend on the size of the egg you are using. My egg weighed 2 ounces or 60 grams, which is one-quarter of a cup by volume, and I needed 4 tablespoons of water. I would suggest yo start with 3 tablespoons of water and add the final one only if the dough is too dry.
- It is important to let the dough rest in the refrigerator as this firms up the butter and gives the gluten in the flour time to develop. Your pastry will be less likely to shrink if you rest it.
- Don't add too much filling to the empanadas, and be sure to seal the edges firmly, otherwise the filling may leak out as it bakes.
- Store the cooked chicken empanadas in an air-tight container in the refrigerator. They will stay fresh for 3 - 4 days.
- They are delicious cold, but if you want to warm them you can put them in a hot oven (200C/400F) for 3 to 4 minutes or for 30 seconds in the microwave. However, bear in mind that the microwave will turn the pastry soft.
- The empanadas can also be frozen in a rigid plastic container (separate each layer with baking parchment) for 3 months. Allow them to defrost at room temperature and heat them as above.
- Unbaked empanadas can be frozen on the baking tray until solid, then transferred to a freezer bag and frozen for up to 3 months. Bake from frozen at 200C/400F for 25 minutes.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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