Savory Chicken Empanadas: Flaky, Flavorful, and Perfectly Baked

Serve warm with salsa, guacamole, or a side of sour cream.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat in an oven at 350°F (175°C) for about 10 minutes to maintain crispiness.
To freeze, arrange unbaked empanadas on a baking sheet and freeze until solid. Store them in a freezer-safe bag for up to 3 months. Bake straight from frozen, adding a few extra minutes to the cooking time.
Variations:

Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for some heat.
Cheesy Empanadas: Mix in shredded cheese (cheddar, Monterey Jack, or queso fresco) to the filling.
Different Protein: Swap the chicken for ground beef, turkey, or even a vegetarian option like black beans and sweet potatoes.
FAQ:

Can I fry these empanadas instead of baking?
Yes! Heat oil in a deep skillet to 350°F (175°C) and fry the empanadas for 3-4 minutes per side until golden brown. Drain on paper towels before serving.

Can I use store-bought empanada dough?
Absolutely! Pre-made dough works well if you’re short on time.

What dips pair well with empanadas?
These empanadas taste great with chimichurri sauce, avocado crema, or a simple salsa.