These oven-baked Chicken Empanadas boast plenty of flavor minus the frying!
I’m from Milwaukee, Wisconsin, and the stereotypes are true. We love our beer, our brats, and our cheese. But the Wisconsin food scene offers much more than culinary clichés like Friday fish fries and frozen custard—though both are great.
You might be surprised to learn this, but Milwaukee is home to a vibrant Latin American community. So, it’s no wonder that we’ve developed a growing love for empanadas. Whether it’s food trucks downtown or family restaurants on Milwaukee’s South side, it’s no stretch to say that these savory turnovers hold a well-loved spot in our local food landscape. This chicken empanada recipe is my way of bringing some of that flavor into my own kitchen. I won’t say that my empanadas are as good as my favorite local dive, but they’re tasty enough to hold me over ‘til my wife and I can get a night out!
It’s hard for me to pick just one aspect of the empanada I love most. First, you have that buttery, golden crust that holds everything together. But don’t worry, calorie counters—I don’t actually use any butter—it just tastes like I do! Wrapped inside the crust is where the flavors happen—you’ve got tender shredded chicken, and sautéed onions and bell peppers, all mixed together with a blend of spices. Heaven in your hands!
Are Chicken Empanadas Healthy?
Traditionally, chicken empanadas are fried, which is not a healthy dish to consume on the regular. However, this recipe takes the healthier route by baking them. This way, you’ll use much less oil without sacrificing much taste.
Plus, brushing the empanadas with egg wash gives them a golden finish that almost convinces you into thinking they’re fried—it’s a cool little hat trick!
Avoiding Soggy Empanadas
No one wants a soggy empanada, but sometimes the filling seeps through. While the cooked chicken does contain some moisture, the real culprit often comes from the vegetables and any liquids added during cooking.
In this recipe’s case, that’s the chicken stock. Make sure to cook your filling until most of the liquid is absorbed. Watery veggies like bell peppers and onions release a lot of moisture, so sauté them thoroughly.
Another tip: don’t overfill your empanadas! Sometimes I get a little over-eager and overfill them, and they burst like an overstuffed suitcase. Finally, always bake on a parchment-lined baking sheet. This not only promotes even browning, but also prevents sogginess underneath.
How to make ahead and store
Empanadas are great for meal prepping. Simply assemble them and freeze them before baking. They’ll last for 3 months in the freezer if stored in a freezer-safe bag. When you’re ready, bake them straight from frozen at 375°F for 40 to 45 minutes. Store baked empanadas in an airtight container in the fridge for up to 3 days.
Serving Suggestions
These empanadas are delicious as appetizers or a main meal on the go. Either way, I like to serve them with a side of Chimichurri or Guacamole for dipping. So many dips go well with these empanadas; everything from Pico De Gallo to Tomatillo Salsa. To turn these empanadas into a full-blown meal, whip up a batch of Spanish Rice and Black Beans. If you have energy after all that, offer your guests a decadent slice of Sopapilla Cheesecake to finish the night right!
Ingredients
- 2 1/2 tablespoons olive oil
- 1 small onion minced
- 1 red bell pepper minced
- 1 yellow bell pepper minced
- 1 tablespoon garlic minced
- 3 tablespoons cilantro freshly minced
- 2 cups chicken breast cooked and shredded
- 1/2 cup chicken stock or water
- 2 teaspoons tomato paste
- 3/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 10 empanada dough shells 6-inch rounds
- 1 egg beaten for egg wash
Instructions
- Preheat the oven to 375°F. Heat olive oil in a skillet over medium heat, add onions and bell peppers, and sauté until softened, about 5 minutes. Add garlic and cilantro, cook until fragrant, about 1 minute.
- Add shredded chicken, water, tomato paste, onion powder, cumin, cayenne, garlic powder, and salt to the skillet. Cook until well combined and heated through with a majority of the liquid absorbed, about 5 to 10 minutes.
- Line a baking sheet with parchment paper. Place the filling on one side of each dough round, being careful not to overfill. Apply egg wash on the edges, fold over to enclose the filling, and press the edges with a fork to seal them.
- Place empanadas on the prepared baking sheet, brush with egg wash, and bake for 32 to 37 minutes or until golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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