Ground Chicken Empanada Recipe: Golden Crusted Hand Pies

There’s something deeply satisfying about biting into a perfectly golden empanada with a flaky crust and savory filling. This version features a well-seasoned ground chicken filling that stays juicy and flavorful, encased in a buttery pastry that bakes to a golden brown finish.

I developed this recipe to balance simplicity with restaurant-quality results. The key is cooking the chicken filling until deeply flavorful, then letting it cool before assembling to prevent soggy crusts. Each hand pie is sealed tightly to lock in the delicious juices.

The process is straightforward: prepare the filling, assemble the empanadas, and bake until crisp. The result is a portable, satisfying meal with a tender interior and a crispy exterior that holds up beautifully.

Perfect for gatherings, lunchboxes, or a comforting dinner. Here’s how to make them.

Ingredients for Ground Chicken Empanada

Golden crusts meet a juicy, spiced filling. Probably have most of this already.

The ground chicken is the star here. Thigh meat stays juicier than breast—ask your butcher to grind it fresh or grab it pre-packaged at Whole Foods. The empanada discs are sold frozen at most Latin markets (look for Goya brand) or the international aisle. If you’re making your own pastry, puff pastry works in a pinch but won’t have that authentic flakiness.

Out of ground chicken? Ground turkey or pork would work, but adjust the cooking time slightly. No empanada discs? Puff pastry sheets cut into rounds are your next best bet. Fresh cilantro can be swapped for parsley (less authentic but still tasty). The smoked paprika is worth hunting down—Penzeys has great quality. If you’re missing tomato paste, one-third the amount of ketchup in a pinch.

Assemble these just before baking—otherwise the crust gets soggy. Leftover empanadas keep in the fridge for 3 days or freeze for up to 3 months. Reheat in a toaster oven to keep that crispy texture (the microwave is tragic for these).

Step-by-Step Instructions for Golden Crusted Chicken Empanadas

Took me a few tries to nail this, but now it’s second nature.

Step 1: Sauté Aromatics and Cook the Filling

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the finely diced yellow onion and red bell pepper, and cook for 4-5 minutes until softened and just starting to caramelize around the edges.

Add the minced garlic cloves, ground cumin, smoked paprika, and dried oregano. Stir constantly for 30 seconds until fragrant—this wakes up the spices without burning them. Immediately add the 1.5 lb ground chicken, breaking it up with a wooden spoon.

Cook until the chicken is no longer pink, about 6-7 minutes. Stir in the 2 tbsp tomato paste and 0.25 cup chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly thickened, then remove from heat and stir in the 0.5 cup frozen peas.

Step 2: Cool the Filling and Prep the Dough

Transfer the chicken mixture to a bowl and let it cool to room temperature for 15-20 minutes. This prevents the empanada discs from getting soggy when you assemble them. While it cools, chop the fresh cilantro and measure out the 1 tbsp lime juice.

Lay out the 10 pieces empanada discs on a clean work surface. If they’re frozen, make sure they’re fully thawed first. Lightly brush the edges of each disc with water—this helps them seal properly. Keep the discs covered with a damp towel to prevent them from drying out.

Step 3: Assemble and Seal the Empanadas

Place about 3-4 tablespoons of the cooled chicken filling in the center of each empanada disc. Don’t overfill or they’ll burst open while baking. Sprinkle a bit of the chopped fresh cilantro over each portion of filling for freshness.

Fold each disc in half to create a half-moon shape. Press the edges together firmly with your fingers, then crimp them with a fork to create a tight seal. For extra security, I like to fold the edge over itself slightly before crimping. Place the assembled empanadas on a parchment-lined baking sheet.

Step 4: Add the Egg Wash and Bake

Preheat your oven to 375°F. In a small bowl, whisk the 1 whole large egg with the remaining 1 tablespoon olive oil and the 1 tbsp lime juice. Brush this mixture generously over the top of each empanada—this creates that beautiful golden crust.

Bake in the preheated oven for 20-25 minutes, or until the crust is deep golden brown and the filling is heated through. Rotate the baking sheet halfway through for even browning. Let them cool for 5 minutes before serving—the filling gets extremely hot and needs a moment to set.

Common Mistakes When Making This Recipe

Overfilling Disaster

I learned the hard way: 3-4 tablespoons of filling per empanada is the sweet spot. More than that and your beautiful hand pies will burst open in the oven, leaking juices everywhere. It’s tempting to pack them full, but restraint pays off with intact, golden results. 💡

Skipping the Cool Down

Never assemble empanadas with hot filling. The steam will make your empanada discs soggy before they even hit the oven. Always let your chicken mixture cool for at least 15-20 minutes first. I spread mine in a shallow dish to speed up the process.

Poor Sealing Technique

Press the edges firmly together before crimping with a fork. If you skip this step, the filling can escape during baking. I also fold the edge over slightly for extra security—this creates a tighter seal that holds up better.

Neglecting the Egg Wash

Brushing with egg wash isn’t just for looks. It creates that beautiful golden brown crust and helps the pastry crisp up properly. Use the full mixture of 1 egg, 1 tbsp olive oil, and 1 tbsp lime juice for best results.

Uneven Baking

Rotate your baking sheet halfway through the 20-25 minute bake time. This prevents one side from browning faster than the other. Also, don’t skip the parchment lining—it prevents sticking and makes cleanup a breeze. 🔥

Rushing the Rest

Let your empanadas rest for the full 5 minutes after baking. The filling is molten hot when it first comes out, and resting allows it to set slightly. This also gives the crust time to crisp up fully.

Frequently Asked Questions