Spanish Chicken Empanadas: Flaky, Golden Hand Pies You'Ll Love

Some foods are just inherently joyful, and empanadas top that list for me. These golden, flaky half-moons stuffed with spiced chicken, peppers, and a touch of smoky paprika are the perfect little handheld pockets of happiness. I love making a big batch on weekends — some to eat warm from the oven, some to freeze for busy weeknights. Whether you're hosting a party, packing a lunchbox, or simply craving something cozy, these Spanish chicken empanadas deliver every single time.

Ingredients

For the filling:

• 1 lb cooked chicken, shredded
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 1 red bell pepper, finely diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 cup crushed tomatoes
• 1/4 cup chicken broth
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley

For the dough and assembly:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 egg, beaten (for the dough)
• 1/4 cup cold water (plus more as needed)
• 1 egg, beaten (for egg wash)
• Vegetable oil, for frying (or bake instead)

Instructions

1. Heat olive oil in a skillet over medium heat. Sauté the onion and bell pepper for 5 minutes until soft. Add garlic, smoked paprika, and cumin and cook 30 seconds.
2. Stir in the crushed tomatoes and broth, then add the shredded chicken. Simmer for 5–7 minutes until the mixture is thick and saucy. Season with salt and pepper, stir in parsley, and cool completely.
3. For the dough, whisk flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add the beaten egg and cold water, mixing until a soft dough forms. Knead gently, wrap, and chill for 30 minutes.
4. Roll the dough out to about 1/8-inch thickness and cut into 5-inch circles.
5. Place a spoonful of filling in the center of each circle. Fold over and crimp the edges with a fork to seal.
6. Brush each empanada with egg wash. Fry in hot oil for 2–3 minutes per side until golden, or bake at 400°F (200°C) for 20–25 minutes until golden brown.
7. Drain on paper towels (if fried) and serve warm.

Chef's Tips & Notes

• Cool the filling: A warm filling will melt the dough and cause leaks — always let it cool completely first.
• Seal tightly: Press out air bubbles before crimping so the empanadas don't burst while cooking.
• Freezer friendly: Freeze unbaked empanadas on a tray, then transfer to bags. Bake from frozen at 400°F for 30 minutes.
• Shortcut option: Store-bought empan