These baked chicken empanadas use pre-made pastry rounds and a single skillet for the filling, so you’re looking at about 35 minutes start to finish with almost nothing to wash afterward. The filling — ground chicken, green olives, raisins, and chopped hard-boiled egg — sounds like an odd combination until you taste it: salty, a little sweet, and genuinely satisfying. If you need a real dinner that also works as a next-day lunch, this is a solid weeknight pick.
Why this recipe works
Two things make this recipe reliable. First, letting the filling cool slightly before you fill the rounds is not optional — hot filling steams the dough from the inside and you end up with soggy seams that burst in the oven. Even five minutes off the heat makes a real difference. Second, the egg wash does more than color: it seals any small gaps in the fork-crimped edge as it sets in the oven, so the filling stays put. Don’t skip it, and don’t brush it on so thick that it pools in the fork marks — a light, even coat is all you need.
Mistakes to avoid
- Overfilling the rounds. One tablespoon of filling per round is the right amount. More than that and you can’t get a clean seal, and the edges split. If you have leftover filling, eat it over rice — don’t try to stuff it in.
- Skipping the parchment paper. The egg wash drips and the raisins in the filling can scorch directly on a bare pan. Parchment saves you a scrubbing job.
- Pressing the fork seal too hard. You want to crimp firmly, not punch through the dough. If you tear the edge, the empanada will open in the oven. Press down with steady, even pressure.
- Not draining excess fat from the chicken. Ground chicken can release liquid as it cooks. If there’s pooled liquid in the skillet after browning, tip it off before you add the olives and raisins — watery filling makes the dough soggy from the inside.
Smart swaps
- Pre-made empanada rounds: These are usually in the frozen section near pie crusts or Latin foods. Goya and Tapatio are common brands. If you can’t find them, a refrigerated pie crust rolled thin and cut into 5-inch circles works fine — skip the rolling pin step and just cut.
- Green olives: Any pitted green olive works. Skip the garnish olives packed in pimento — they’re too soft and add unnecessary liquid. Plain brine-cured olives are the right call here.
- Raisins: Golden raisins are a bit milder if you find regular raisins too sweet in savory food. Dried cranberries also work in a pinch, though they’re slightly more tart.
Make-ahead notes
The cooked filling keeps in the fridge for up to 3 days in a sealed container, so you can do that part ahead and assemble the empanadas right before baking. Assembled but unbaked empanadas can be frozen on a sheet tray until solid, then transferred to a zip bag — bake them straight from frozen at 400°F for 22 to 25 minutes, no thawing needed. Already baked empanadas reheat well in a 375°F oven for 8 to 10 minutes; a microwave will work in a hurry but the crust goes soft, so the oven is worth it if you have the time.
Minced Chicken Empanadas Andinas
Equipment
- Rolling Pin
- Skillet
- Baking sheet
- Pastry Brush
- Sharp knife
Ingredients
Empanada Dough
- 1 package pre-made empanada pastry rounds 12 rounds, available in the frozen section
Filling
- 1 tablespoon olive oil extra virgin
- ½ cup onion finely chopped
- 1 pound minced chicken preferably organic
- 1 clove garlic minced
- ½ teaspoon ground cumin
- ¼ teaspoon ground paprika
- ¼ cup green olives chopped
- ¼ cup raisins
- 1 egg hard-boiled chopped
- 1 teaspoon salt to taste
- 1 egg beaten for egg wash
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent and fragrant.
- Add the minced chicken and cook until browned, breaking it up with a spoon. Stir in garlic, cumin, and paprika, cooking for another minute until aromatic.
- Stir in the chopped olives, raisins, and chopped hard-boiled egg. Season with salt to taste. Remove from heat and let cool slightly.
- Roll out each empanada pastry round gently if needed and place about a tablespoon of filling in the center of each.
- Fold the dough over to create a half-moon shape, pressing the edges together with a fork to seal them well.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to achieve a golden finish.
- Bake in the preheated oven for about 15-20 minutes, or until the empanadas are golden brown.
Notes
Lisa’s Tips
- For a vegetarian version, substitute minced chicken with finely chopped mushrooms and bell peppers.
- To ensure the dough doesn't crack, allow it to come to room temperature before assembling.
- Experiment with filling ingredients like sweet corn or cheese for added richness.
Serving Suggestions
- Arrange the empanadas attractively on a platter.
- Garnish with chopped cilantro or parsley for a fresh touch.
- These pair beautifully with a side of spicy chimichurri sauce or a crisp green salad.
Culinary Context
- The Andean region, known for its lush, varied landscapes, inspires its local cuisines, noted for ingredients like potatoes and corn.
- These empanadas symbolize the cross-cultural influences found in South American culinary traditions.
Nutrition
Frequently asked questions
Can I use ground turkey instead of ground chicken?
Yes, ground turkey is a direct substitute and works just as well here. Stick with 93% lean rather than extra-lean — it has enough fat to stay moist after browning and mixing with the other filling ingredients.
My empanada edges keep opening up in the oven. What am I doing wrong?
The most common cause is filling that’s too wet or too hot when you seal the rounds. Let the filling cool for at least 5 minutes and drain off any liquid before filling, then press the fork crimp firmly all the way around the edge.
Do I have to use a hard-boiled egg in the filling?
No, you can leave it out without changing the overall recipe. It adds a little texture and bulk, but the empanadas hold together fine without it — especially useful if you’re making these for someone with an egg allergy (just skip the egg wash too and brush with milk instead).
Can I fry these instead of baking them?
Yes — shallow fry in about an inch of neutral oil at 350°F for 2 to 3 minutes per side until golden. They’ll be crispier than the baked version, but you’ll need to watch the heat carefully so the dough doesn’t brown before the seam sets.
The recipe makes 4 empanadas but the package has 12 rounds. What do I do with the rest?
Double or triple the filling to use all 12 rounds — the filling ingredients scale up easily in the same skillet. Alternatively, freeze the unused rounds flat between sheets of parchment; they keep for up to 2 months and thaw on the counter in about 20 minutes.
If you liked this one
- Quick Chicken Enchiladas Rojas
- Quick White Chicken Chili
- Quick Weeknight Calzone Recipe
- Citrus Mojo Rice and Beans