Stuffed with chicken and cheese, these flaky empanadas are great to have on hand for those times when you need a snack on the go or a quick lunch! With an easy to work with empanada dough, these delicious baked treats will easily become a household favorite!
Empanadas, popular throughout South America, are one of my favorite recipes to make! They’re extremely versatile – great as a snack on the go or even served as an entree. And you can stuff them with just about anything – seafood, taco meat, cheese and beans – so many options! This week we opted for chicken or empanadas de pollo. The filling is made up of cooked and shredded chicken, cream cheese, cheddar cheese, jalapeno and cumin. We cooked up some chicken especially for these empanadas, but this recipe could also be a fantastic way to use some leftover rotisserie chicken!
Don’t let making the dough intimidate you! It’s a very simple recipe and doesn’t require much kneading at all. In fact, you should make sure not to overwork the dough. And if you do find that your dough isn’t coming together nicely, just add a few more tablespoons of water!
The empanadas we made were about 5 inches (12 cm) in diameter and we had enough dough to get 15. If you made them smaller, you could probably get around 20-25 empanadas! You can use a round form to cut out perfect circles or just roll out a small ball of the dough into a rough circle. We tried both ways and couldn’t really tell the difference after they were cooked!
There a few things you can do to make sure your empanadas turn out beautifully. First, let the filled and sealed empanadas sit in the refrigerator 30 minutes before baking. This will keep the filling cold and make it less likely to spill out when baking. Second, just before popping them into the oven, brush the tops of the empanadas with a beaten egg. This will give them a nice golden brown color!
We served our empanadas with mango pico de gallo, but they would also be great with guacamole or on their own!Print
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