Ground Chicken Empanada Recipe: Golden Crust With Spiced Filling

There’s something deeply satisfying about a perfectly baked empanada with its golden crust and richly spiced filling. This recipe transforms humble ground chicken into a flavorful centerpiece.

The flaky pastry encases a savory mixture that’s both hearty and aromatic. I’ve refined the spice blend to create a filling that’s tender and packed with layers of taste. These empanadas deliver restaurant-quality results in your own kitchen.

Ingredients for Ground Chicken Empanada

Golden crust meets boldly spiced ground chicken in these irresistible handheld pies.

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The dough is the foundation here. Goya discos (found in the freezer section at most supermarkets) are a game-changer for convenience without sacrificing flakiness. For ground chicken, thigh meat has more flavor than breast—look for it at Whole Foods or your local butcher. The bell pepper should be firm and bright red, not soft or wrinkled (the good stuff, not the sad ones).

No ground chicken? Ground turkey or pork work just as well. Missing a spice? Taco seasoning at half the amount covers most bases. The tomato paste can be swapped with sun-dried tomato paste for extra depth. Don’t have empanada dough? Puff pastry makes a great backup—just roll it thinner and keep an eye on baking time.

Fillings can be prepped a day ahead and refrigerated. The assembled empanadas freeze beautifully for up to 3 months—just bake straight from frozen, adding a few extra minutes. Leftovers taste even better the next day (worth the extra minute to reheat in the oven).

Step-by-Step Instructions for Ground Chicken Empanadas

Here’s the method that delivers crispy, golden empanadas with a flavorful, spiced filling every time.

Step 1: Sauté Aromatics and Cook the Chicken

Heat the 2 tbsp olive oil in a large skillet over medium heat until it shimmers. Add the finely diced yellow onion and cook for 3-4 minutes until it turns translucent and just begins to soften.

Add the minced 3 cloves garlic cloves and small-diced red bell pepper, cooking for another 2 minutes until the garlic is fragrant. Stir in the 1 lb ground chicken, breaking it up with a wooden spoon, and cook for 5-6 minutes until it’s no longer pink and begins to brown.

Step 2: Build Flavor with Spices and Liquids

Once the ground chicken is cooked through, stir in the 2 tbsp tomato paste and cook for 1 minute to deepen its flavor. This step is crucial—it removes the raw taste and enhances the richness of the filling.

Add the 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Pour in the 0.25 cup chicken broth and stir to combine. Simmer for 3-4 minutes until the liquid has mostly evaporated, leaving a thick, fragrant filling.

Step 3: Assemble the Empanadas

Preheat your oven to 375°F. Lay out the 8 pieces empanada dough discs on a clean work surface. Place a generous 2-3 tablespoons of the chicken filling in the center of each disc, being careful not to overfill—this prevents spillage during baking.

Moisten the edges of each disc with a little water, then fold the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers to seal, then crimp with a fork for a decorative finish and extra security. This step ensures your empanadas stay intact while baking.

Step 4: Bake to Golden Perfection

Whisk the 1 whole large egg with 1 tablespoon water to create an egg wash. Brush the tops of the empanadas generously with the mixture—this gives them that beautiful, glossy golden finish. Place the empanadas on a parchment-lined baking sheet.

Bake for 20-25 minutes until the crust is deep golden brown and flaky. You’ll know they’re done when the edges are crisp and the filling is heated through. Let them cool for 5 minutes before serving to allow the filling to set slightly, making them easier to handle.

Best Sauces and Condiments for ground chicken empanada

Classic Chimichurri

This vibrant green sauce cuts through the richness of empanadas beautifully. I blend 1 cup fresh parsley, 3 garlic cloves, 2 tbsp red wine vinegar, ½ tsp red pepper flakes, and ½ cup olive oil for a bright, herby contrast. 🌿

Spicy Avocado Crema

For a creamy touch, I mix 1 ripe avocado, ½ cup sour cream, 1 lime’s juice, and 1 chopped jalapeño with a pinch of salt. The coolness balances the warm spices in your filling perfectly.

Quick Garlic Yogurt

Stir 1 cup Greek yogurt with 1 minced garlic clove, 1 tbsp lemon juice, and ¼ tsp salt. This tangy dip adds a refreshing element that complements the savory chicken.

Mango Habanero Salsa

Combine 1 diced mango, 1 minced habanero (seeds removed), 2 tbsp lime juice, and ¼ cup diced red onion. The sweet heat pairs wonderfully with the smoky paprika in the filling. 🔥

Simple Tomato Sauce

Simmer 1 cup crushed tomatoes with 1 tsp oregano, 1 minced garlic clove, and ½ tsp salt for 10 minutes. This classic option enhances the tomato paste already in your empanadas.

Frequently Asked Questions