Best Chicken Empanadas? Grandma’s Secret Recipe

There’s something magical about biting into a golden, crispy empanada filled with savory chicken that’s been seasoned to perfection. This beloved Latin American pastry has graced family tables for generations, and today I’m sharing the exact recipe my grandmother passed down to me. What makes these empanadas truly special isn’t just the flaky dough or the tender chicken filling—it’s the love and tradition baked into every bite. After years of perfecting this recipe in my own kitchen, I’ve finally unlocked all of Grandma’s secrets, and now I’m thrilled to share them with you.

Making chicken empanadas from scratch might seem intimidating at first, but I promise it’s far simpler than you’d think. Whether you’re preparing these for a family gathering, a party appetizer, or simply a satisfying weeknight dinner, this recipe delivers restaurant-quality results every single time. The combination of homemade pastry dough and a well-seasoned chicken filling creates an irresistible handheld treat that everyone will be asking for seconds of.

Ingredients You’ll Need

The foundation of great empanadas starts with quality ingredients. For the dough, you’ll need all-purpose flour, butter, salt, and water—nothing fancy, just the essentials that create that coveted flaky texture. The beauty of this recipe is that it doesn’t require any special equipment or hard-to-find ingredients.

For the Dough:

• 2 cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ½ teaspoon salt
• 1 egg yolk
• 4-5 tablespoons ice water
• 1 tablespoon apple cider vinegar

For the Chicken Filling:

• 1.5 pounds boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• ½ cup green olives, sliced
• ¼ cup raisins (Grandma’s secret ingredient!)
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• Salt and black pepper to taste
• ½ cup chicken broth
• 2 hard-boiled eggs, chopped

For Assembly:

• 1 egg, beaten (for egg wash)
• Sea salt for topping

Preparing the Perfect Dough

The secret to Grandma’s flaky empanada dough lies in keeping everything cold. Start by placing your mixing bowl in the freezer for five minutes before you begin. This might seem like a small step, but it makes a tremendous difference in the final texture. Cold dough creates steam pockets during baking, which results in those beautiful, delicate layers everyone loves.

Combine your flour and salt in the chilled bowl, then add your cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs. The key is to not overwork this mixture—you want visible butter pieces throughout. This is what creates those flaky layers.

In a small bowl, whisk together the egg yolk, ice water, and apple cider vinegar. The vinegar is another one of Grandma’s secrets; it helps relax the gluten and makes the dough more tender. Gradually add this wet mixture to your flour mixture, stirring gently until the dough just comes together. You may not need all the water, so add it slowly.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. If you have time, letting it rest for 2-3 hours or even overnight will give you even better results. This resting period allows the gluten to relax further and makes the dough much easier to roll out.

When you’re ready to roll out your dough, work on a lightly floured surface with a rolling pin. Roll to about ⅛-inch thickness. If the dough becomes too warm and starts sticking, pop it back in the refrigerator for a few minutes. Working with cold dough is crucial for maintaining those flaky layers.

Making the Chicken Filling

While your dough chills, it’s time to prepare the star of the show—the chicken filling. Grandma always said that the filling is where you can really make empanadas your own, but there are certain fundamentals that shouldn’t be skipped.

Start by cooking your chicken breasts. You can either poach them in salted water for about 15-20 minutes, or bake them at 375°F for 20-25 minutes. Once cooked through, let them cool slightly before shredding with two forks. The chicken should be tender and easily pull apart into bite-sized pieces. Season lightly with salt and pepper as you shred.

Heat olive oil in a large skillet over medium heat. Add your diced onion and cook for about 4-5 minutes until softened and translucent. This builds the flavor foundation for your filling. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Stir in your diced red bell pepper and cook for 3-4 minutes. Add the tomato paste and cook for another minute, stirring constantly to prevent sticking. This step deepens the flavor and adds richness to the filling. Now add your spices: cumin, paprika, oregano, and cayenne pepper. Toast these spices for about 30 seconds to release their essential oils and intensify their flavors.

Add the shredded chicken back to the skillet along with the chicken broth. Bring to a simmer and cook for about 5 minutes until the liquid reduces slightly. The filling should be moist but not soupy. Stir in the sliced green olives and raisins—that sweet-savory combination is distinctly Grandma’s touch. Finally, fold in the chopped hard-boiled eggs. Taste and adjust seasonings as needed.

Transfer the filling to a bowl and let it cool to room temperature before assembling your empanadas. Warm filling will make the dough difficult to work with and may cause it to tear. This is a good stopping point if you’re planning to make empanadas over two days.

Assembly and Shaping

Now comes the fun part—bringing it all together. Remove your chilled dough from the refrigerator and let it sit at room temperature for about 5 minutes to make it slightly more pliable. Lightly flour your work surface and roll out the dough to about ⅛-inch thickness.

Using a 4-inch round cutter or the rim of a glass, cut circles from the dough. You should get approximately 12-15 empanadas depending on your cutter size. Gather scraps, re-roll, and cut again until all dough is used.

Place about 2 tablespoons of filling slightly off-center on each dough circle. Wet the edges with a little water using your finger or a pastry brush. This helps seal the empanadas. Fold the dough in half to create a half-moon shape, then press the edges firmly to seal. For a traditional crimped edge, use the tines of a fork to press around the perimeter.

As you shape each empanada, place it on a parchment-lined baking sheet. Make sure they don’t touch each other. If you’re working slowly and the dough begins to warm up, refrigerate the shaped empanadas for 15 minutes before cooking.

Cooking Methods

Baking (Recommended): Preheat your oven to 375°F. Brush each empanada with beaten egg wash and sprinkle with a pinch of sea salt. This creates that beautiful golden exterior and adds a subtle salty crunch. Bake for 25-30 minutes until the empanadas are deep golden brown. They should be crispy and sound hollow when tapped.

Pan-Frying: Heat about ½ inch of oil in a large skillet to 350°F. Working in batches to avoid overcrowding, carefully place empanadas in the hot oil. Fry for about 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Air Frying: For a healthier option, air fry your empanadas at 375°F for 12-15 minutes, shaking the basket halfway through. Brush with a light coating of oil first for better browning. They’ll be crispy with minimal oil.

Regardless of your cooking method, let the empanadas cool for a few minutes before serving. The filling will be extremely hot inside, and you want to avoid burning your mouth on that delicious chicken.

Storage and Make-Ahead Tips

One of the best things about empanadas is that they’re perfect for meal prep. You can assemble them and freeze them unbaked for up to three months. Simply place shaped empanadas on a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to cook, bake directly from frozen, adding 5-10 minutes to the cooking time.

Cooked empanadas keep well in an airtight container in the refrigerator for up to four days. Reheat them in a 350°F oven for about 10 minutes to restore their crispiness. You can also reheat them in an air fryer at 350°F for 5-7 minutes.

If you want to save time, you can prepare the filling up to two days in advance. Store it in an airtight container in the refrigerator, and simply assemble and cook when you’re ready. The dough can also be made ahead and frozen for up to one month.

These make excellent appetizers for parties, and guests are always impressed when you tell them you made them from scratch. Consider making a double batch and keeping some in the freezer for unexpected guests or quick meals.

Recipe Variations

While Grandma’s original recipe is perfection, empanadas are wonderfully versatile. Try adding diced potatoes to the filling for extra heartiness, or include some corn kernels for sweetness and texture. Some family members prefer a spicier version, so feel free to increase the cayenne pepper or add fresh jalapeños to the filling.

For a vegetarian version, skip the chicken and double the bell peppers, add zucchini, mushrooms, and extra olives. The filling technique remains the same, and you’ll have equally delicious empanadas. You might also enjoy exploring food waste reduction tips by using vegetable scraps in your filling.

Different regions have their own empanada styles. Argentine empanadas often include beef and hard-boiled eggs, while Spanish versions might feature tuna and peppers. Don’t be afraid to experiment and create your own family tradition.

If you’re looking for other handheld treats, you might enjoy exploring best pound cake recipe or banana bread recipe with chocolate chip options for dessert pairings.

For those interested in the culinary science behind pastry dough, The Baking Institute offers excellent resources on dough development and lamination techniques. Understanding the science helps you troubleshoot any issues and perfect your technique.

FAQ

Can I make the dough without a food processor?

Absolutely! In fact, Grandma never used a food processor. Working the cold butter into the flour by hand with your fingertips is actually traditional and gives you better control. Just keep everything cold and work quickly.

What’s the difference between empanadas and pasties?

While similar, empanadas are typically smaller, handheld pastries with various fillings, while pasties are larger and more often associated with Cornish cuisine. The dough preparation and cooking methods can be similar, but empanadas have their own distinct cultural identity and flavor profiles.

Can I use store-bought phyllo dough instead?

While you can use phyllo as a shortcut, it won’t give you the same flaky texture that homemade dough provides. Phyllo is thinner and more delicate, creating a different eating experience. For the best results, make the dough from scratch.

Why did my empanadas come out tough?

Tough empanadas usually result from overworking the dough or not keeping it cold enough. Remember to handle the dough minimally and keep everything chilled. Also, ensure you’re not adding too much water to the dough.

Can I double this recipe?

Yes! This recipe doubles beautifully. Just multiply all ingredients by two. The preparation method remains the same, though you may need to work in batches when cooking.

What should I serve with empanadas?

Empanadas pair wonderfully with chimichurri sauce, avocado crema, or a simple salsa. A fresh green salad provides a nice contrast to the rich, savory filling. Many people also enjoy them with a squeeze of fresh lime juice.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F when measured with a meat thermometer in the thickest part. Alternatively, the chicken should be opaque throughout with no pink remaining.

Can I use rotisserie chicken?

Absolutely! Shredded rotisserie chicken saves time and works wonderfully. Just remove the skin and shred the meat. You’ll need about 2.5 cups of shredded chicken for this recipe.

For more inspiration on Latin American cuisine and cooking techniques, check out International Culinary Institute or Serious Eats for detailed cooking guides and ingredient information. Cook’s Illustrated also offers excellent science-based approaches to perfecting pastry dough.

Making these chicken empanadas connects you to generations of family tradition. Whether you’re a seasoned cook or someone new to the kitchen, Grandma’s recipe will guide you to success. The combination of flaky dough, savory filling, and those special touches like raisins and olives create something truly special. Start with this classic version, then feel free to make it your own. Your family will be asking for this recipe for years to come.