Pin it
These handheld chicken pockets have become my go-to choice when I want to wow my friends without wasting my whole day cooking. I picked up this method from my Argentinian neighbor and I've been totally addicted since. The mix of juicy seasoned chicken tucked inside crispy golden pastry makes these little bites of joy completely irresistible. They never last more than a few minutes when I bring them out.
Soul-Satisfying Comfort Food
I'm crazy about how flexible these empanadas can be. You can fill them with any ingredients you fancy but this chicken one tops my list. The spice mix creates such incredible taste and the buttery shell just dissolves when you bite in. They're also great for prepping beforehand and stashing in the freezer so you'll always have some on standby.
Your Ingredients
- Bell Peppers and Onion: Cut into tiny pieces to add sweetness and some crunch.
- Cilantro and Garlic: Adding freshness and punchy flavor throughout the filling.
- Shredded Chicken Breast: Previously cooked and pulled apart for a soft, tasty foundation. Try using leftover roasted or poached chicken.
- Egg: Helps stick the dough together and gives a shiny golden look when baked.
- Seasonings: Tomato paste, chicken bouillon, garlic powder, and onion powder for deep, mouthwatering flavors.
Cooking Time
- Bake To Golden Goodness
- Set your oven to 375°F (190°C). Put the empanadas on a lined baking tray and cook for 35 minutes, until they turn beautifully golden.
- Fill And Close
- Drop about 1/3 cup of filling onto each circle of dough. Paint the edges with beaten egg and press them closed using a fork to make sure they're properly sealed.
- Get Your Dough Ready
- Grab some premade empanada dough, pie crust, or homemade pastry. Roll it out to make 6-inch circles.
- Serve Them Up
- Enjoy them hot by themselves or with something to dip them in like BBQ sauce, Romesco, or a dollop of sour cream.
- Cook The Filling
- In a big pan, cook onions and peppers with olive oil. Throw in garlic, cilantro, chicken, bouillon, tomato paste, and both powders. Let everything simmer till it smells amazing and melds together.
Pin it
Keep Some For Another Day
What I really love about these empanadas is how they freeze so well. I usually make twice as many and freeze half for another time. They'll stay good frozen for up to 6 months and heat up perfectly straight from the freezer. Just stick them in a 400°F oven for around 20 minutes. Sometimes I'll just freeze the extra filling instead. It keeps nicely for about 3 months.
Frequently Asked Questions
- → Can I use rotisserie chicken?
Absolutely! Just shred it and you're good to go. It makes prep much faster and easier.
- → What's the purpose of egg wash?
Egg wash seals the edges and gives the pies a nice, golden shine once baked.
- → Can these be frozen beforehand?
Sure! Freeze them raw on a tray first, then move to freezer bags. Bake straight from the freezer, just add 5-10 minutes to the time.
- → What pairs well with them?
Serve them with chimichurri, sour cream, or guacamole. A crisp salad on the side is always a good idea too!
- → Is it possible to make homemade dough?
Yep! Homemade works too. Just roll it nice and thin so it bakes evenly. Store-bought is quicker if you're short on time.