Chicken Empanadas Recipe

Prep aromatics

Finely dice the yellow onion and jalapeño (remove seeds for milder heat).

Sauté onion (optional)

In a small skillet over medium heat, add 1 teaspoon neutral oil and sauté the diced onion until translucent, about 4–5 minutes. Allow to cool slightly. (If you prefer raw onion texture, skip sautéing and use the onion raw.)

Combine filling

In a large bowl combine the shredded cooked chicken, shredded white cheddar, cooled sautéed onion (or raw if skipped), diced jalapeño, chopped cilantro, ground cumin, smoked paprika, kosher salt, and black pepper. Toss well to distribute spices and peppers.

Bind and spice

Add the Piri Piri sauce, mayonnaise and fresh lime juice to the chicken-cheese mixture. Stir until evenly coated. Taste and adjust seasoning — add up to 1 additional tablespoon Piri Piri if you want more heat, or more mayo/lime to mellow the spice. The filling should be moist but not soupy.

Prepare workspace and egg wash

Lightly dust your work surface with the all-purpose flour. In a small bowl, beat the egg with 1 teaspoon cold water to make an egg wash and set nearby.

Fill empanada discs

Place one empanada disc on the floured surface. Spoon about 2 heaping tablespoons (roughly 30–35 g) of the chicken mixture into the center of the disc, leaving a 1/2-inch border around the edge so it can be sealed. Repeat for remaining discs.

Seal edges

Brush the perimeter of each disc lightly with egg wash. Fold the dough over to form a half-moon and press the edges together gently to seal. Crimp the edges with a fork or create a traditional twisted rope edge with your fingers to ensure a tight seal and prevent leaking.

Chill before cooking (recommended)

Place the assembled empanadas on a parchment-lined tray and chill in the refrigerator for 15–20 minutes. Chilling firms the dough and reduces splitting during cooking.

Baking method

Preheat the oven to 400°F (200°C). Arrange chilled empanadas on a baking sheet lined with parchment paper, brush each empanada with egg wash. Bake for 18–22 minutes, or until golden brown and crisp. Rotate the sheet halfway through baking for even color.

Pan-frying method (optional for crispier exterior)

Heat 1/4 inch of neutral oil in a large skillet over medium heat until shimmering and 350°F if using a thermometer. Fry empanadas in batches, seam-side up first, 2–3 minutes per side until golden brown and puffed, turning carefully with tongs. Transfer to a paper towel–lined plate to drain excess oil. For a fully cooked interior, you can finish fried empanadas in a 350°F oven for 5–6 minutes if needed.

Check doneness

Ensure the empanadas are heated through and cheese is melted — baked empanadas will be golden and bubbling at the seams. Let rest for 3–4 minutes before serving to avoid burns from hot filling.

Make quick sauce

Whisk together the plain yogurt (or sour cream), 1 tsp Piri Piri sauce, lime zest and 1/4 tsp salt in a small bowl. Taste and adjust heat or salt. Chill until ready to serve.

Plate

Arrange empanadas on a platter, garnish with chopped cilantro leaves. Serve warm with the Piri Piri yogurt sauce on the side for dipping.