Chicken Empanadas with Salsa Verde are a delicious handheld treat, perfect for appetizers, lunch, or casual dinner. These golden, flaky pastries are stuffed with tender, flavorful chicken and a blend of onions, peppers, and spices, creating a savory filling that pairs perfectly with the zesty, tangy green salsa. Each bite delivers a satisfying combination of crisp pastry, juicy chicken, and a punch of flavor from the salsa verde.

Why I Love This Recipe

I love this recipe because it’s a perfect mix of crispy pastry and tender, flavorful chicken. The salsa verde adds a bright, zesty flavor that complements the richness of the empanada. It’s fun to make, customizable, and perfect for sharing with friends and family.

Why This Is a Must-Try Dish

• Crispy, flaky pastry with juicy chicken filling
• Flavorful and well-balanced with tangy salsa verde
• Perfect for parties, snacks, or casual meals
• Can be made ahead and baked or fried later
• Fun to assemble and customizable

Preparation & Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 25–30 minutes
• Total Time: 55–60 minutes

Servings, Calories, Course & Cuisine

• Servings: 6–8 empanadas
• Calories: ~320–350 calories per empanada
• Course: Appetizer / Main Course
• Cuisine: Latin American / Mexican

Ingredients

For the Dough

• 2 ½ cups all-purpose flour
• ½ tsp salt
• 1 stick (½ cup) unsalted butter, cold and cubed
• 1 egg
• ½ cup cold water
• 1 tbsp vinegar

For the Filling

• 2 cups cooked chicken, shredded
• 1 small onion, finely chopped
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and black pepper, to taste
• 2 tbsp olive oil
• ¼ cup shredded cheddar or Monterey Jack cheese (optional)

For the Salsa Verde

• 1 cup fresh cilantro
• 2 tomatillos, husked and rinsed
• 1 small jalapeño, seeded
• 1 garlic clove
• Juice of 1 lime
• Salt to taste

For Assembly

• 1 egg, beaten (for egg wash)
• Flour for dusting

Cooking Directions

Make the Dough

1. In a large bowl, mix flour and salt.
2. Cut in cold butter until mixture resembles coarse crumbs.
3. Whisk egg, water, and vinegar, then add to flour mixture.
4. Mix until dough comes together, knead lightly, wrap in plastic, and refrigerate 30 minutes.

Make the Filling

1. Heat olive oil in a pan over medium heat.
2. Sauté onions, garlic, and bell pepper until soft.
3. Add shredded chicken, smoked paprika, cumin, salt, and pepper. Cook 2–3 minutes.
4. Remove from heat and stir in cheese if using.

Make the Salsa Verde

1. Blend cilantro, tomatillos, jalapeño, garlic, lime juice, and salt until smooth. Set aside.

Assemble Empanadas

1. Roll out dough on a floured surface to ⅛-inch thickness.
2. Cut circles (4–5 inches) using a round cutter.
3. Place 2 tbsp filling in the center of each circle.
4. Fold dough over and seal edges with a fork.
5. Brush empanadas with beaten egg.

Bake Empanadas

1. Preheat oven to 375°F (190°C).
2. Place empanadas on a parchment-lined baking sheet.
3. Bake 20–25 minutes until golden brown.

Step-by-Step Preparation Method

1. Prepare dough: Mix flour and salt, cut in butter, add wet ingredients, knead lightly, refrigerate.
2. Cook filling: Sauté onion, garlic, pepper; add chicken and spices; stir in cheese.
3. Make salsa: Blend cilantro, tomatillos, jalapeño, garlic, lime juice, and salt.
4. Roll dough: Roll dough, cut into circles.
5. Assemble empanadas: Fill, fold, seal, brush with egg.
6. Bake: Bake 20–25 minutes at 375°F until golden.
7. Serve: Serve warm with salsa verde.

How to Serve

Serve these empanadas warm with a generous drizzle of salsa verde or as a side dipping sauce. Pair with a fresh green salad, black beans, or rice for a complete meal.

Recipe Tips

• Chill the dough before rolling to make it easier to handle.
• Don’t overfill the empanadas to prevent breaking.
• Use a fork to seal edges tightly for perfect baking.
• Brush with egg wash for a golden, glossy finish.
• Optional: sprinkle sesame seeds or paprika on top before baking.

Variations

• Beef Empanadas: Substitute chicken with seasoned ground beef.
• Vegetarian: Fill with sautéed mushrooms, spinach, and cheese.
• Spicy Chicken: Add chopped jalapeño or hot sauce to the filling.
• Cheese Lovers: Mix in extra shredded cheese or cream cheese.
• Fried Empanadas: Fry in hot oil for a crispy golden version.

Freezing & Storage

• Refrigerator: Store cooked empanadas in an airtight container for 3 days.
• Freezing: Freeze uncooked empanadas on a tray, then transfer to freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes.

Special Equipment Needed

• Rolling pin
• Round cutter or glass for dough circles
• Baking sheet
• Parchment paper
• Blender or food processor (for salsa verde)

Frequently Asked Questions

Q: Can I make dough ahead of time?
A: Yes, refrigerate for up to 2 days or freeze for longer storage.

Q: Can I use rotisserie chicken?
A: Absolutely—perfect for a quick filling.

Q: Can I freeze empanadas after baking?
A: Yes, but texture is best if frozen before baking and then cooked fresh.

Q: Can I make them vegetarian?
A: Yes, substitute the chicken with a mixture of beans, mushrooms, or roasted vegetables.

Conclusion

Chicken Empanadas with Salsa Verde are a delicious, handheld delight perfect for any occasion. Crispy pastry, savory chicken filling, and fresh, tangy salsa make this dish irresistible. Easy to prepare, versatile, and crowd-pleasing, these empanadas are a must-try for anyone looking to enjoy authentic Latin American flavors at home.