Huffpost Taste

Chicken Empanadas

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Chicken Empanadas

Chicken Empanadas
Frances Janisch
Provided by:
total prep
Leftover chicken never tasted better than inside a puff pastry pocket with canned green chiles, sauteed onions, and savory spices. This dish freezes well and is great for parties. It's also a homerun with kids because not only do they love the taste, but they can help prepare this recipe using store-bought puff pastry and a cookie cutter.



  • Gather these tools: cutting board, chef's knife, dry measuring cup, measuring spoons, medium mixing bowl, large saute pan, wooden spoon, rolling pin, 4-inch cookie cutter, pastry brush, sheet pan, parchment paper, offset spatula, cooling rack
  • Preheat the oven to 400F. Put oven racks in upper and lower thirds of oven.
  • Heat olive oil in a large saute pan, and add onions; cook for 10 minutes until golden and softened. Add the the garlic and cook for 2 minutes more. Add the canned chiles, chicken, salt, paprika, cumin, and pepper; stir well to incorporate and remove from the heat. Set aside.
  • On a lightly floured cutting board using a lightly floured rolling pin, roll one sheet of puff pastry at a time to 1/8-inch thick. Make 8 circles using a cookie cutter from each pastry sheet, totaling 16 dough circles.
  • Moisten the rim of the dough with your index finger dipped in water. Spoon 2 tablespoons chicken filling onto the center of each piece of dough, and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or with the tines of a fork. Place the empanadas on 2 baking sheets lined with parchment paper.
  • Lightly brush empanadas with the egg wash and bake for 18-20 minutes until golden, switching position of sheets halfway through baking. Transfer the empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.