10 Flavor-Packed Chicken Empanada Recipes

Looking for a dinner that’s both comforting and exciting? These 10 flavor-packed chicken empanada recipes bring the perfect blend of crispy pastry and savory filling. From zesty lime to smoky chipotle, each one is a quick, crowd-pleasing meal that’ll have everyone reaching for seconds. Let’s dive in!

Classic Baked Chicken Empanada

Unless you've been living under a rock, you know empanadas are the ultimate hand-held comfort food. These baked chicken versions are packed with savory goodness and flaky pastry that'll have you reaching for seconds (and thirds!).

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the Dough

• 2 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp salt
• 1 cup cold unsalted butter, cubed (cold butter is key for flaky crust)
• 1/2 cup ice water (or more, as needed)

For the Filling

• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1 cup diced yellow onion (about 1 medium)
• 1 cup diced bell pepper (mix of colors for vibrancy)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• 1/2 cup sliced green olives (optional, but adds briny pop)
• 1/2 cup chicken broth (low sodium recommended)
• 1 tbsp olive oil
• 1 large egg, beaten (for egg wash)

Instructions

1. Make the dough: In a large bowl, whisk together 2 1/2 cups flour and 1 tsp salt. Add cold cubed butter and cut in using a pastry cutter or fingertips until mixture resembles coarse peas. Drizzle in ice water, 1 tbsp at a time, stirring with a fork until dough just holds together. Form into a disc, wrap in plastic, and refrigerate at least 30 minutes.
2. Meanwhile, make the filling: Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and bell pepper; sauté until softened, about 5 minutes. Add garlic, cumin, paprika, and oregano; cook 1 minute until fragrant. Stir in shredded chicken and chicken broth. Simmer until liquid mostly evaporates, about 3 minutes. Season with salt and pepper, then stir in olives. Transfer to a bowl and let cool completely.
3. Preheat your oven to 400°F and line a baking sheet with parchment paper.
4. On a floured surface, roll the chilled dough to ⅛-inch thickness. Use a 5-inch round cutter (or a bowl) to cut out circles. Gather scraps and re-roll as needed.
5. Place a heaping tablespoon of filling in the center of each dough round. Fold over to create a half-moon, press edges to seal, then crimp with a fork or by hand. Transfer to prepared baking sheet.
6. Brush each empanada with beaten egg wash, then cut 2 small slits on top for steam to escape. Bake 20–25 minutes until deep golden brown.
7. Let cool on the pan for 5 minutes before serving.

Plunge into these golden beauties while they're warm—each bite reveals a perfectly balanced filling that's both hearty and satisfying. Pair them with a zesty cilantro-lime crema for a restaurant-worthy finish.

Spicy Chipotle Chicken Empanada

Gotta love a hand pie that bites back! These Spicy Chipotle Chicken Empanadas are packed with smoky heat and fried to golden perfection. Dip 'em in creamy avocado sauce for the ultimate flavor party.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup cold water (plus more if needed)
• 2 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded Monterey Jack cheese (or cheddar)
• Vegetable oil for frying (about 4 cups)
• 1 ripe avocado
• 1/4 cup sour cream (or Greek yogurt)
• 2 tablespoons lime juice
• 1/4 cup chopped cilantro
• Salt to taste

Instructions

1. In a large bowl, whisk together flour and 1 teaspoon salt. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Add cold water and mix until dough comes together; if too dry, add water 1 tablespoon at a time. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
2. While dough chills, prepare filling: In a skillet over medium heat, cook onion and garlic until softened, about 3 minutes. Add shredded chicken, chipotle peppers, cumin, 1/2 teaspoon salt, and black pepper. Cook for 2 minutes until fragrant. Remove from heat and stir in cheese. Let cool completely.
3. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut out 4-inch circles using a round cutter or glass. Re-roll scraps as needed.
4. Place a heaping tablespoon of filling in the center of each circle. Fold over to create a half-moon. Press edges to seal, then crimp with a fork. (Tip: Don’t overfill or they’ll burst during frying.)
5. Heat oil in a deep pot to 350°F (use a thermometer). Fry empanadas in batches of 3-4, turning once, until golden brown, about 3-4 minutes per side. Drain on paper towels. (Tip: Maintain oil temperature for crispy results.)
6. Make avocado dip: In a bowl, mash avocado. Stir in sour cream, lime juice, cilantro, and salt to taste until smooth. Adjust consistency with a splash of water if needed.
7. Serve empanadas warm with avocado dip. (Tip: Keep dough cold for flakier texture.)

Whip up a batch for your next game day or Taco Tuesday twist. The crispy shell gives way to a juicy, spicy filling that'll have everyone reaching for more. Serve with extra lime wedges and watch them disappear.

Cheesy Chicken and Black Bean Empanada

Bust out your rolling pin and get ready to party — these Cheesy Chicken and Black Bean Empanadas are the handheld pockets of joy you didn't know you needed. They're packed with tender chicken, creamy black beans, and ooey-gooey cheese, all wrapped in a flaky, golden crust.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 25 minutes

Ingredients

Dough

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup unsalted butter (cold, cubed)
• 1/2 cup cold water (or more if needed)

Filling

• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup canned black beans (rinsed and drained)
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/2 small onion (finely diced)
• 2 cloves garlic (minced)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 egg (for egg wash)
• 1 tbsp olive oil (for sautéing)

Instructions

1. In a large bowl, whisk flour and salt. Cut in cold butter using a pastry cutter or your fingers until pea-sized crumbs form. Add cold water a little at a time and mix until dough comes together. Form into a disc, wrap in plastic, and refrigerate for at least 20 minutes.
2. While dough chills, heat olive oil in a skillet over medium heat. Add onion and garlic and sauté until softened, about 3 minutes. Add shredded chicken, black beans, cumin, smoked paprika, salt, and pepper. Cook, stirring, for 2 minutes. Remove from heat and let cool slightly, then stir in shredded cheese.
3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
4. On a floured surface, roll dough to about 1/8-inch thickness. Cut out 6 circles using a 5-inch round cutter (or a bowl). Re-roll scraps as needed.
5. Place about 1/4 cup of filling on one half of each circle. Fold the other half over to enclose the filling. Press edges with a fork to seal. Place empanadas on prepared baking sheet.
6. Brush tops with beaten egg for a golden finish. Cut 2 small slits on top of each empanada for steam vents.
7. Bake for 20–25 minutes until golden brown and puffed. Let cool on the baking sheet for 5 minutes before serving.

Ready to dunk? These empanadas are amazing with a side of sour cream, guacamole, or a drizzle of hot sauce. The crust shatters with every bite, revealing a cheesy, savory center that’ll have you reaching for seconds.

Chicken Tinga Empanada

Vamos amigos, let's talk empanadas—but not just any empanadas. These Chicken Tinga beauties are packed with smoky, shredded goodness that'll make your taste buds do a happy dance. Perfect for weeknight dinners or game-day snacking, they're baked (not fried) for a lighter crunch that still delivers major flavor.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

For the Filling

• 1 lb boneless skinless chicken breasts or thighs
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes (for smoky depth)
• 2-3 chipotle peppers in adobo, minced (adjust heat to your liking)
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water or chicken broth

For Assembly

• 8 empanada discs (store-bought or homemade, thawed if frozen)
• 1 large egg, beaten (for egg wash)
• Optional: sesame seeds for topping

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 4 minutes. Add minced garlic and cook 1 minute more.
2. Stir in the fire-roasted tomatoes, minced chipotle peppers, oregano, cumin, salt, and black pepper. Cook for 2 minutes, letting flavors meld.
3. Add the chicken and water or broth. Bring to a simmer, then reduce heat to low, cover, and cook until chicken is tender and easily shredded, about 25 minutes. Tip: Use canned fire-roasted tomatoes for a deeper, smoky flavor without extra effort.
4. Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the skillet, stir into the sauce, and let simmer uncovered until slightly thickened, about 5 minutes. Cool slightly.
5. Preheat oven to 400°F. Line a baking sheet with parchment paper.
6. Place an empanada disc on a flat surface. Spoon about 2 tablespoons of filling onto the center. Fold disc in half and press edges to seal. Crimp with a fork for a secure seal. Repeat with remaining discs. Tip: Don't overfill—too much filling will cause bursting during baking.
7. Arrange empanadas on the prepared baking sheet. Brush tops with beaten egg wash and sprinkle with sesame seeds if using. Tip: Egg wash gives a golden, shiny finish—don't skip it!
8. Bake for 18-20 minutes, until golden brown and crispy. Let cool 5 minutes before serving.

These empanadas are a crispy, golden package of smoky, spicy chicken that's impossibly tender. Serve them with a dollop of sour cream and a sprinkle of fresh cilantro for a fiesta in every bite. Trust me, you'll be making them on repeat—they're that addictive.

Buffalo Chicken Empanada

Picture this: a golden, crispy empanada shell that cracks open to reveal spicy buffalo chicken, melty cream cheese, and tangy blue cheese crumbles. It’s like your favorite wing joint met a Latin pastry chef and had a delicious love child. Brace yourself for a handheld flavor bomb that’s equal parts fun and fiery!

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 large egg
• 1/3 cup ice-cold water (add more if needed)
• 2 cups cooked shredded chicken (rotisserie works great!)
• 1/2 cup buffalo sauce (adjust heat to your liking)
• 4 oz cream cheese, softened
• 1/2 cup blue cheese crumbles
• Salt and pepper to taste
• Vegetable or canola oil, for deep frying (enough for 2 inches depth)

Instructions

1. Make the dough: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse meal with pea-sized butter bits still visible.
2. Add egg and ice water; stir with a fork until the dough just comes together. If it’s too dry, add 1 tablespoon more water. Turn out onto a floured surface and knead gently 2-3 times to form a smooth disk. Wrap in plastic and refrigerate for at least 30 minutes (chilling prevents shrinkage and makes rolling easier).
3. While dough chills, make the filling: In a medium bowl, combine shredded chicken, buffalo sauce, softened cream cheese, blue cheese crumbles, and a pinch of salt and pepper. Stir until well blended and creamy. Taste and add more buffalo sauce if you want extra heat.
4. After chilling, roll out the dough on a lightly floured surface to about 1/8-inch thickness. Use a 4-inch round cutter (or a small bowl) to cut out circles. Gather scraps, re-roll, and cut more circles until you have 8 total.
5. Place 2 generous tablespoons of filling in the center of each dough circle. Brush the edges lightly with water, fold over to create a half-moon, and press edges to seal. Crimp with a fork to ensure they’re airtight (this prevents leaking during frying).
6. Heat oil in a deep pot or Dutch oven to 350°F (use a thermometer for accuracy). Fry empanadas in batches of 3-4, without crowding, for 3-4 minutes per side, turning once, until deep golden brown and crisp. Drain on a wire rack or paper towels.
7. Serve immediately with extra buffalo sauce and blue cheese dip on the side. These are best hot and crispy!

Really, these empanadas are the life of the party — the crunchy exterior gives way to a saucy, tangy, and creamy center that dances on your tongue. Dip them in cool blue cheese dressing to cool the flames, or drizzle with ranch if you’re feeling rebellious.

Chicken Mole Empanada

Mole lovers, get ready to meet your new obsession: Chicken Mole Empanadas. These little pockets of joy are baked (not fried—your waistline thanks you) and packed with a rich, chocolatey-spiced mole that’ll make you rethink your entire dinner rotation. Trust me, they’re worth the extra step of homemade mole.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

• 3 cups all-purpose flour (spooned and leveled for accuracy)
• 1 teaspoon salt (plus more for seasoning mole)
• 1/2 cup cold unsalted butter, cubed (keep frozen until use)
• 1 large egg (for dough + 1 for egg wash)
• 1/3 cup cold water (add more if dough feels dry)
• 3 dried ancho chiles (stems and seeds removed)
• 2 dried guajillo chiles (stems and seeds removed)
• 1 small white onion, quartered
• 3 garlic cloves, peeled
• 1 medium tomato (about 6 oz), quartered
• 2 cups low-sodium chicken broth (divided)
• 2 tablespoons vegetable oil (or any neutral oil)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 ounce dark chocolate (70% cocoa), chopped (use quality for best flavor)
• 1 tablespoon brown sugar (adjust to taste)
• 2 cups cooked shredded chicken (from about 1 lb boneless thighs, seasoned with salt)

Instructions

1. Toast the dried chiles in a dry skillet over medium heat for 2–3 minutes, pressing flat until fragrant but not smoking (tip: if they burn, they'll turn bitter). Transfer to a bowl and cover with hot water; soak 20 minutes until soft.
2. While chiles soak, place onion, garlic, and tomato in a small saucepan with 1/2 cup chicken broth. Bring to a boil, then reduce heat and simmer 10 minutes until softened.
3. Drain the soaked chiles and transfer to a blender. Add the cooked onion-tomato mixture (including liquid) and 1/2 cup fresh chicken broth. Blend until completely smooth—scrape sides and repeat if needed.
4. Heat oil in a large skillet over medium-high heat. Pour in the chile purée (it will sputter!) and cook, stirring, for 5 minutes until thickened and darkened. Add cumin, cinnamon, cloves, and a pinch of salt; stir 1 minute.
5. Stir in remaining 1 cup chicken broth, chopped chocolate, and brown sugar. Reduce heat to low and simmer 15 minutes, stirring occasionally, until sauce is deeply flavored and coats a spoon. Taste and adjust salt or sugar (tip: mole should be rich but not overly sweet).
6. Add shredded chicken to the mole sauce and stir to coat. Keep warm while you make the dough (or let cool if prepping ahead).
7. For the dough: whisk flour and 1 tsp salt in a large bowl. Cut in cold butter using a pastry blender or your fingers until pea-sized crumbs form (tip: work quickly so butter stays cold for flaky results).
8. In a small bowl, beat 1 egg with 1/3 cup cold water. Add to flour mixture and stir with a fork until dough just comes together. If too dry, add more cold water 1 tablespoon at a time. Form into a disc, wrap in plastic, and chill 20 minutes.
9. Preheat oven to 400°F. Line two baking sheets with parchment paper.
10. On a lightly floured surface, roll dough to about 1/8-inch thickness. Cut into 4-inch rounds (re-roll scraps once). You should get about 12 rounds.
11. Spoon about 2 tablespoons of the mole chicken filling onto the center of each round. Fold over to form a half-moon and press edges to seal. Crimp with a fork to ensure no leaks (tip: a tight seal prevents filling from bursting).
12. In a small bowl, beat the remaining egg with 1 tablespoon water. Brush each empanada with egg wash for a golden, shiny crust.
13. Arrange empanadas on prepared baking sheets, spaced 2 inches apart. Bake 20–25 minutes, rotating pans halfway, until deep golden brown and crisp.
14. Let cool on the pan 5 minutes before serving (the filling is piping hot!).

Warm from the oven, these empanadas are pure comfort food gold. The flaky crust gives way to a luscious, complex filling that’s equal parts savory and sweet. Serve with a dollop of sour cream or a squeeze of lime for a bright finish.

Thai Chicken Curry Empanada

Buckle up, because we’re about to stuff a classic empanada with the bold flavors of Thailand! These Thai Chicken Curry Empanadas are fried to golden perfection and dunked in a creamy green coconut sauce that’ll make your taste buds do a happy dance.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the dough:

• 2 cups all-purpose flour (plus more for dusting)
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup ice water (you may not need all)

For the filling:

• 1 tablespoon vegetable oil (or any neutral oil)
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 lb boneless skinless chicken thighs, diced small
• 2 tablespoons green curry paste (adjust to taste)
• 1/2 cup canned coconut milk (full-fat)
• 1 tablespoon fish sauce (or soy sauce for vegetarian)
• 1 teaspoon brown sugar
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro (plus more for garnish)

For the sauce:

• 1/2 cup coconut cream (from top of a can of full-fat coconut milk)
• 1 teaspoon green curry paste
• 1 teaspoon fresh lime juice
• Pinch of salt

For frying:

• 4 cups vegetable oil (for deep frying)

Instructions

1. In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes (tip: chilling prevents shrinking during frying).
2. While dough chills, heat 1 tablespoon oil in a skillet over medium-high heat. Sauté onion, garlic, and ginger until fragrant, about 2 minutes. Add diced chicken and cook until no longer pink, 4–5 minutes. Stir in green curry paste and cook 1 minute. Pour in coconut milk, fish sauce, brown sugar, and lime juice. Simmer until sauce thickens, about 3 minutes. Remove from heat, stir in cilantro, and let cool completely (tip: cooling prevents soggy empanadas).
3. On a floured surface, roll out dough to 1/8-inch thickness. Cut out six 6-inch rounds (use a bowl as guide). Place about 2 tablespoons of filling on one half of each round. Moisten edges with water, fold over, and press with a fork to seal (tip: use a fork for a decorative crimp and secure seal).
4. Pour oil into a deep pot to a depth of 2 inches. Heat to 350°F (use a thermometer – don’t guess!). Fry empanadas in batches, 2–3 at a time, for 3–4 minutes per side until deep golden brown. Drain on paper towels. Do not overcrowd – oil temperature drops if you add too many.
5. In a small bowl, whisk together coconut cream, 1 teaspoon green curry paste, lime juice, and salt. Adjust seasoning to taste. Serve empanadas warm with sauce on the side and extra cilantro on top.

You’ll get a crispy, flaky shell that gives way to a fragrant, spicy-sweet filling. Dip each bite into that luscious green curry sauce — it’s a party in your mouth! Your weeknight dinner just got a serious upgrade.

Chicken and Chorizo Empanada

Because life’s too short for boring appetizers, these chicken and chorizo empanadas bring the heat with a smoky paprika kick and a flaky, golden crust. They’re the handheld heroes your game day spread deserves.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup cold unsalted butter, cubed (keep cold for flakiness)
• 1/2 tsp salt
• 1/3 cup ice water (add gradually as needed)
• 1 tbsp olive oil
• 1/2 lb fresh chorizo, casing removed (or use dry chorizo, diced)
• 1/2 lb boneless skinless chicken breast, diced small
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp ground cumin
• 1/4 cup chopped fresh cilantro (optional, for freshness)
• 1/2 cup shredded mozzarella or Monterey Jack cheese
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces.
2. Add ice water, one tablespoon at a time, stirring with a fork until dough just comes together. Do not overwork. Form into a disc, wrap in plastic, and refrigerate for at least 20 minutes.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chorizo and cook, breaking it up, until browned and cooked through, about 5 minutes. Remove with a slotted spoon and set aside.
4. In the same skillet, add diced chicken and cook, stirring occasionally, until no longer pink, about 4 minutes. Add onion and garlic; sauté until softened, about 2 minutes.
5. Return chorizo to the skillet. Stir in smoked paprika, cumin, and cilantro. Cook for 1 minute until fragrant. Remove from heat and let cool slightly. Fold in shredded cheese.
6. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut out 4-inch rounds (use a cookie cutter or glass rim). Reroll scraps.
8. Place about 2 tablespoons of filling in the center of each round. Moisten edges with water, fold over, and press with a fork to seal. Place on prepared baking sheet.
9. Brush tops with beaten egg wash. Cut small slits in each empanada for steam to escape.
10. Bake for 20-25 minutes, until deep golden brown. Let cool 5 minutes before serving.

Zesty and satisfying, these empanadas deliver a burst of smoky, savory goodness in every bite. Serve warm with a dipping sauce like chimichurri or sour cream — they’re basically a party in your mouth.

Greek Chicken and Feta Empanada

Zest up your dinner rotation with these Greek Chicken and Feta Empanadas—flaky, golden pockets of joy stuffed with tender chicken, tangy feta, and a whisper of Mediterranean herbs. They're like a party in a pastry, and I promise you'll want to RSVP 'yes' every time.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

Dough

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cut into small cubes
• 1/2 cup ice water (plus more if needed)

Filling

• 2 cups cooked shredded chicken
• 1 cup crumbled feta cheese
• 1/2 cup chopped Kalamata olives
• 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
• 2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
• 1 tablespoon lemon juice
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg, beaten (for egg wash)

Instructions

1. Make the dough: In a large bowl, whisk flour and salt together. Add cold butter cubes and toss to coat. Using a pastry cutter or your fingertips, cut the butter into the flour until it resembles coarse meal with pea-sized butter pieces. (Tip: Keep everything cold—if the butter softens, pop the bowl in the fridge for 10 minutes.)
2. Drizzle ice water over the flour mixture and stir with a fork just until the dough comes together. If it seems dry, add ice water 1 tablespoon at a time. Do not overmix. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
3. While dough chills, make filling: In a medium bowl, combine shredded chicken, feta, olives, sun-dried tomatoes, oregano, lemon juice, red onion, garlic, salt, and pepper. Mix well. (Tip: Taste the filling—if you want more tang, add a splash more lemon juice.)
4. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 6-inch round cutter or a small plate to cut out circles. Gather scraps and reroll once to get 8 circles.
6. Place about 1/4 cup filling in the center of each dough circle. Brush the edges with a little water, fold over to form a half-moon, and press edges to seal. Crimp with a fork for a decorative edge and to ensure no leaks. (Tip: Make sure the filling isn't too wet—if it is, drain any excess liquid to prevent soggy empanadas.)
7. Place the empanadas on the prepared baking sheet. Brush the tops with beaten egg for a golden shine. Cut a small steam vent in the top of each.
8. Bake for 20–25 minutes, until the crust is golden brown and crisp. Let cool on the sheet for 5 minutes before serving.

Yowza, these are a crowd-pleaser! The crust is flaky and buttery, the filling is bright and tangy with pops of salty feta and olives. Serve with a side of tzatziki for dipping, or enjoy them solo—they're perfect for picnics, game day, or just a Tuesday that needs a little Greek flair.

Chicken and Sweet Corn Empanada

Who knew that crispy fried chicken and sweet corn could become the ultimate hand-held party? Well, these Chicken and Sweet Corn Empanadas are here to prove that Latin American street food can be the life of any fiesta.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups all-purpose flour (scoop and level for accuracy)
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed (keep very cold for flaky dough)
• 1/2 cup cold water (add more if needed, 1 tablespoon at a time)
• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1 can (15 oz) sweet corn, drained
• 4 ounces cream cheese, softened (room temperature for easy mixing)
• 1 cup shredded mozzarella cheese
• 1 teaspoon ground cumin
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1-2 teaspoons hot sauce (optional, adjust to heat preference)
• Vegetable oil for frying (or any neutral oil with high smoke point)

Instructions

1. In a large bowl, whisk together flour and 1/2 teaspoon salt. Cut in cold butter using a pastry cutter or your fingertips until mixture resembles coarse peas. Add cold water gradually, stirring with a fork, until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. While dough chills, prepare filling: In a medium bowl, combine shredded chicken, drained corn, softened cream cheese, mozzarella, cumin, 1/2 teaspoon salt, black pepper, and hot sauce. Mix well. Set aside.
3. On a lightly floured surface, roll out dough to 1/8-inch thickness. Use a 4-inch round cutter (or a glass) to cut circles. Reroll scraps as needed.
4. Place about 1 heaping tablespoon of filling in the center of each dough circle. Fold over to form a half-moon. Press edges to seal, then crimp with a fork. Tip: Don’t overfill, or they may burst open during frying.
5. Heat 2 inches of oil in a deep skillet or pot to 350°F (use a thermometer for accuracy). Fry empanadas in batches, 3-4 minutes per side, until deep golden brown and crispy. Drain on paper towels.
6. Tip: Keep oil temperature steady; if too low, empanadas absorb oil; if too high, they burn before filling heats through. Serve warm.

Vibrant and crunchy on the outside, creamy and sweet on the inside—these empanadas are a flavor bomb in every bite. Serve them with a side of avocado salsa or a dollop of sour cream for extra zing. Trust me, you'll be the star of the snack table.

Conclusion

Just imagine biting into a golden, flaky empanada bursting with savory fillings! These 10 recipes will elevate your dinner game. Try one tonight, then drop a comment telling us your favorite. Don’t forget to share this tasty collection on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.