Baked empanadas with creamy chicken and pepper filling
Chicken Empanadas
Prep Time
25 min
Cook Time
22 min
Total Time
47 min
Servings
7
14 empanadas
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
Buttery pastry filled with shredded chicken, peppers, and a touch of cream cheese for a luscious, creamy filling. A crowd-pleasing appetizer that disappears in minutes.
Cuisine: Various
Category: Main Course, Appetizer, Snack
Difficulty: Medium
Cost: $
Quick Summary
47 min total time|7 servings|Medium difficulty
Buttery pastry filled with shredded chicken, peppers, and a touch of cream cheese for a luscious, creamy filling. A crowd-pleasing appetizer that disappears in minutes.
Sarah Chen
(Updated )
These chicken empanadas feature a creamy filling that sets them apart from the traditional version. The addition of cream cheese and peppers creates a filling that stays moist and flavorful.
Great appetizers set the mood for the meal ahead. This one is impressive enough for guests but simple enough for any night.
Ingredients
- 2 cups shredded cooked chicken
- 14 empanada dough discs
- 4 oz cream cheese, softened
- 1 roasted red pepper, diced
- ½ cup corn kernels
- Salt and cumin to taste
Instructions
- 1
Mix shredded chicken with softened cream cheese, roasted pepper, corn, cumin, and salt until combined.
- 2
Place about 2 tablespoons of filling in the center of each empanada disc.
- 3
Fold the dough over and crimp the edges with a fork, pressing firmly to seal.
- 4
Place on a parchment-lined baking sheet and brush with egg wash.
- 5
Bake at 400°F for 18-22 minutes until puffed and golden brown.
Serving Suggestions
Ways to Serve This Dish
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Cream cheeseRicotta or goat cheese
Both add creaminess with slightly different flavors
Empanada discsPie crust rounds
Cut pie dough into circles as a substitute
Tips & Storage
Pro Tips
Let empanada discs sit at room temperature for 5 minutes so they are pliable and don't crack.
Make a large batch and freeze before baking for easy entertaining.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate baked empanadas for up to 3 days. Freeze unbaked for up to 3 months.
Reheating
Reheat in a 375°F oven for 10 minutes. Bake frozen empanadas at 400°F for 25 minutes.
Nutrition Facts
Per serving (45mg) · 7 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates12g
Fat20g
Fiber380mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use rotisserie chicken?
- Yes, rotisserie chicken is the perfect shortcut for this recipe.
- How do I prevent them from leaking?
- Seal edges tightly with a fork and avoid overfilling.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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