Chicken Empanada Recipe - Golden pockets of sweet and succulent chicken, perfect to share with friends for dinner. |

Chicken Empanada Recipe

An easy Chicken Empanada Recipe for golden pastry packed with spicy sweet and sour chicken. These versatile little pockets of goodness are perfect for lunch, dinner or a delicious any-time snack!
Course Snack
Cuisine Argentinian
Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings 12 empanadas
Author Wandercooks


For the dough

  • 150 g butter cubed
  • 500 g plain flour sifted
  • 1 tsp salt

For the chicken filling

  • 500 g chicken breast diced
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 onion chopped
  • 1 capsicum chopped
  • 2 garlic cloves finely diced
  • 3 tbsp tomato paste
  • 1/3 cup white wine vinegar
  • 3/4 cup chicken stock
  • 1/2 tsp chilli flakes
  • salt and pepper to taste
  • small dish of water for sealing the pastry
  • 2 egg yolks lightly beaten with a fork, for basting
  • 2 tbsp green chimichurri sauce to serve


For the dough

  • Pop your butter and flour into a large mixing bowl. Use your hands to mix thoroughly until there are no butter lumps and the texture is crumbly.
  • Next, add 1/2 cup of water into the bowl and continue mixing with your hands until your dough starts to form a ball and stops sticking to the bowl. You can add another 1/4 cup of water if necessary.
  • Pop your dough out onto a flat surface and knead until smooth, then roll up in a ball, wrap in cling film or plastic wrap, and pop it in fridge for 2 hours to rest.

For the chicken filling

  • Preheat your oven to 180˚C (356˚F). Line a baking tray with baking paper. 
  • Heat the olive oil in a large frypan, then add the chicken and cook on high until browned (around 5 mins). Add the brown sugar and fry for another 2 mins, making sure to coat every piece of chicken.
  • Now add your chopped onion, capsicum, chilli flakes and garlic, and cook until the onion becomes translucent and capsicum starts to soften.
  • Pop in your tomato paste, vinegar, and chicken stock and cook down until the flavours have blended and liquid has reduced to a thick sauce. Feel free to add salt and pepper to taste.

To assemble your empanadas

  • Remove your dough from the fridge and allow to sit for 10-15 mins to come up to room temperature.
  • Roll it out onto a flat surface with a rolling pin until your dough is 1/2 cm (.2 inch) thick. Use a circular pastry slicer (or a bowl) to cut out circles roughly 14 cm (5.5 inch) in diameter. 
  • Baste the edges of each circle with a small amount of water. This will help them seal. 
  • Pop 2 heaped tablespoons of filling into the centre of each pastry circle. 
  • Fold the pastry over the filling and seal the edges with either a twist using your fingers, or press down on the edges with the back of a fork.
  • Place your assembled empanadas onto the baking paper lined baking tray and baste the tops of each with egg yolk. 
  • Pop them in the oven and bake until browned - they'll be ready in around 15-20 mins.
  • Serve with spicy green chimichurri sauce.