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cheesy chicken empanadas

Homemade Chicken Empanadas

These homemade chicken empanadas are made with simple, all-natural ingredients, including shredded chicken, bell peppers, onions, cumin, and pepper jack cheese, all wrapped in a tender, flaky dough. Freezer-friendly and easy to prepare, they’re perfect for quick lunches, after-school snacks, or simple dinners. No preservatives or additives, just real food that tastes delicious.

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Prep Time 30 minutes
Cook Time 25 minutes
Refrigeration time 1 hour
Total Time 1 hour 55 minutes
Course appetizers, lunch, Main Course, Party Food
Cuisine Argentine, Fusion (Mediterranean–Mexican), latin american
Servings 18 empanadas
Calories 350 kcal

Equipment

Ingredients
 

Empanada Dough

  • 4 cups Flour
  • 14 tbsp Butter
  • 2/3 cup Water
  • 1 Egg

Empanada Filling

  • 1 pound Chicken, cooked and shredded
  • 1 tbsp Butter
  • 1/2 Red bell pepper, diced
  • 1/2 cup Yellow onion, diced
  • 1/2 tsp Cumin
  • 1/4 tsp Sea salt
  • 3 cups Pepperjack cheese, freshly shredded

Egg Wash

  • 1 Egg
  • 1 tbsp Water

Instructions
 

Dough

  • Combine the flour, butter, and water in the bowl of a stand mixer.
  • Using the dough hook, knead the dough for 3-4 minutes or until the dough comes together.
  • Add the egg and mix in for another 2-3 minutes.
  • Remove the dough from the mixer, form into a flat circle, and wrap with plastic wrap. Refrigerate the dough for at least 1 hour.

Filling

  • In a large skillet, melt the butter over medium heat.
  • Add the bell pepper and onion. Sauté for 4-5 minutes, or until soft and translucent.
  • Mix in the cumin and sea salt.
  • Turn off the heat and add the shredded chicken to the skillet. Stir to combine all of the ingredients.

Assembling

  • Preheat the oven to 375℉.
  • Remove the empanada dough from the refrigerator and measure out approximately 50G of dough. Roll into a ball and flatten into a 5 inch circle.
  • In the center of the circle, place 1 tbsp of shredded cheese and 1 tbsp of chicken mixture.
  • Fold the empanada dough over to line up the ends and make a half circle.
  • Using a fork, press down around the half circle to close the seam.
  • Place the empanada on a parchment paper lined sheet pan.
  • Once there are 8-10 empanadas on the sheet pan, brush the egg wash over the top of each empanada. (Recipe will make 18 empanadas using 2 sheet pans)
  • Bake for 25 minutes or until the pastry is browned and golden.
  • Remove from the oven and allow to cool for 10 minutes before serving.

Nutrition

Serving: 1empanadaCalories: 350kcal
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