Best 2 Baked Chicken Empanadas Recipes

Experience a tantalizing fusion of flavors with our delightful Baked Chicken Empanadas, where tender chicken nestled in a savory filling, all wrapped in a golden, flaky crust. These handheld parcels of joy are perfect for any occasion, whether it's a casual family dinner or an impressive party appetizer.

Discover three enticing variations to satisfy every palate. Indulge in the classic Chicken and Cheese Empanadas, where melted cheese and succulent chicken create a harmonious blend. For a zesty kick, try the Chicken and Corn Empanadas, where the sweetness of corn complements the savory chicken filling. And for those who love a touch of heat, the Chicken and Black Bean Empanadas, infused with aromatic spices and the smoky flavor of black beans, will ignite your taste buds.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can achieve empanada perfection. From preparing the flavorful fillings to folding and baking the empanadas, we guide you through the process with precision.

So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving more. Our Baked Chicken Empanadas are not just a meal; they are a celebration of taste and a testament to the versatility of this beloved dish.

Let's cook with our recipes!

BAKED CHICKEN EMPANADAS

Baked Chicken Empanadas image

These are quick and easy to make. And for an easier prep, I used diced rotisserie chicken and jarred salsa.

Provided by Yoly

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 45m

Yield 12

Number Of Ingredients 6

Ingredients

12 empanada pastry discs (such as Goya® Tapas para Empanadas)
1 cup diced cooked chicken
½ (8 ounce) package Neufchatel cheese, softened
¼ cup medium salsa (such as Pace®)
½ teaspoon salt, or to taste
1 ½ tablespoons heavy whipping cream

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes. Season with salt and stir until well combined.
Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc. Fold dough over filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet and brush with heavy whipping cream.
Bake in the preheated oven until golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 20.7 g, Cholesterol 18.7 mg, Fat 6.9 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 2.7 g, Sodium 355.4 mg, Sugar 0.3 g

CHICKEN EMPANADAS

Chicken Empanadas image

I'm showing you how to make what is one of the world's greatest meat-filled pastries. Or, it can be, if you avoid the three most common mistakes: empanadas that are under-seasoned, under-filled, and under-cooked. But, if you use the following technique, you'll avoid all of those issues, no matter what kind of filling you use!

Provided by Chef John

Categories Empanada Recipes

Time 3h15m

Yield 8

Number Of Ingredients 23

Ingredients

2 tablespoons olive oil
1 yellow onion, diced
½ cup diced poblano pepper
4 cloves garlic, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons ground dried chipotle pepper
½ teaspoon ground cumin
¼ teaspoon dried Mexican oregano
1 pinch cayenne pepper, or to taste
3 cups diced cooked chicken
2 tablespoons dried currants
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
⅓ cup water
¾ cup grated pepper Jack cheese
1 large egg, beaten
2 teaspoons water
3 cups all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon white sugar
12 tablespoons cold unsalted butter
1 large egg, beaten
⅓ cup cold water, or as needed

Steps:

Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes.
Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine. Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds.
Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces.
Roll each dough piece into an 8-inch circle.
Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.

Nutrition Facts : Calories 497.4 calories, Carbohydrate 43 g, Cholesterol 131.7 mg, Fat 26.4 g, Fiber 2.7 g, Protein 22 g, SaturatedFat 13 g, Sodium 937 mg

Tips:

For a crispy crust, brush the empanadas with egg wash before baking.
If you don't have time to make the dough from scratch, you can use store-bought pie dough or puff pastry.
To make the chicken filling ahead of time, cook the chicken and shred it. Then, store it in the refrigerator for up to 3 days.
You can also use other fillings for your empanadas, such as beef, pork, or vegetables.
Serve the empanadas with your favorite dipping sauce, such as salsa, guacamole, or sour cream.

Conclusion:

Baked chicken empanadas are a delicious and easy-to-make appetizer or main course. They're perfect for parties or potlucks, and they're also a great way to use up leftover chicken. With a flaky crust and a flavorful filling, these empanadas are sure to be a hit with everyone who tries them.