Chicken Filling for Empanadas
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Empanadas are delicious treats loved by people worldwide. Picture a golden-brown, flaky crust filled with tasty ingredients. Today, we’ll look at how to make a fantastic chicken filling for empanadas.
This filling for homemade empanadas combines ground chicken with flavors from onions, bell peppers, and a bit of Tabasco sauce. Whether you’re a budding chef or simply enjoy tasty food, this recipe is bound to become a favorite.
These delicious empanadas are a crowd-pleaser and make great appetizers, perfect for gatherings like game day get-togethers or a cozy night in. Get ready to savor the blend of spices and textures in every bite!
I like to serve them with a sour cream sauce so that the cool flavor of the sauce offsets the mild spice of the filling. They also go great with cocktails for happy hour.
Why You’ll Love This Recipe
Fast and Simple: With simple ingredients and straightforward steps, this recipe is perfect for busy days when you crave a homemade treat without the fuss.
Versatile Flavor Profile: The combination of ground chicken, onions, bell peppers, and green pepper tabasco sauce creates a flavorful filling that appeals to a wide range of taste preferences.
Tabasco Kick: Elevate the taste with the unique zing of Tabasco sauce, adding both heat and depth to the chicken filling. Choose between the original or Chipotle variant based on your spice preference.
Convenient Ready-to-Bake Pie Crust: Save time without compromising on taste by using a pre-packaged ready-to-bake pie crust. It’s a game-changer for those who want a homemade feel without the hassle.
Ingredients for easy chicken empanadas
- ​Olive oil
- Egg
- Chopped onion
- Chopped bell pepper
- Ground chicken
- Green pepper Tabasco sauce
- Ready-to-bake pie crust
- Sour cream
- Garlic salt (I use the one with parsley added)
- Tabasco sauce, original or Chipotle
Equipment and kitchen tools
- Round cookie cutter or glass
How to make homemade chicken empanadas
Heat oil over medium heat in a large skillet.
Add onions and ground chicken and cook until checken is no longer pink
Drain the oil and add the bell pepper and Tabasco sauce. Set aside.
Thaw the prepared pie crust as directed.
Unroll crust and use a round cookie cutter or glass to cut out circles
Place the crust circles on the cookie sheet.
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Beat one egg in a separate bowl to be used for coating
Place a spoonful of the chicken filling (about 2 teaspoons) onto each circle
Sprinkle each empanada with a little pepper jack cheese
Fold each empanada in half to make a half moon shape and add a little egg wash to the edges.
Seal each by pressing a fork along the circle’s edges. Do this for each empanada.
Brush each with the egg mixture.
Bake empanadas in a 400-degree oven in a single layer for 11–13 minutes, or until the crust is golden brown.
In a separate bowl, combine sour cream, garlic salt, and Tabasco sauce. Serve with baked empanadas.
Tips for the Best Results
- Ensure the ground chicken is thoroughly cooked (make sure there is no pink color and the internal temperature is at least 165 degrees).
- Experiment with different Tabasco sauce variants to find your preferred level of heat and smokiness.
- Serve with a side of sour cream to balance the spiciness of the filling.
- Roll out the dough on a floured surface if needed to prevent sticking.
- Add some cream cheese to the filling for creamy chicken empanadas.
- Prepare jalapenos the day before and store in the refrigerator until ready to make
- Use pre-shredded pepper jack cheese.
Substitutions and Variations
- Try ground turkey or beef as an alternative to chicken.
- Add your favorite cheese to the filling for an extra layer of richness.
- Personalize the spice level by adjusting the amount of Tabasco sauce.
- For a short cut, use already-cooked rotisserie chicken.
- Feel free to use shredded chicken breast instead of ground chicken if you prefer.
- Add a sprinkle of red pepper to the chicken mixture for an extra kick.
FAQs about this Recipe
Yes, the filling can be prepared ahead of time and refrigerated in an airtight container for convenience. Place in a freezer bag for convenient storage.
Absolutely! Freeze the assembled empanadas on a tray, then transfer them to a sealed container for future use. Adjust the baking time accordingly.
Certainly! If you prefer a homemade crust, feel free to use your favorite recipe.
More great appetizers
Chicken Empanadas with Chipotle Cream Sauce
Ingredients
- 1 tablespoon oil
- 2 tablespoons onion chopped
- 2 tablespoons bell pepper chopped
- 1 pound ground chicken
- 2 tablespoons Green Pepper Tabasco Sauce
- 1 package ready to bake pie crust
- 1/2 cup sour cream
- 1 teaspoon garlic salt I use the one with parsley added
- 1 teaspoon Tabasco Sauce original or Chipotle
Instructions
- Heat oil over medium heat.
- Add onions, and ground chicken and cook until checken is no longer pink
- Drain oil and add bell pepper and Tabasco sauce. Set aside.
- Thaw prepared pie crust as directed.
- Unroll crust and use a round cookie cutter or glass to cut out circles
- Place crust circles on cookie sheet.
- Beat one egg in a separate bowl to be used for coating
- Spoon about 2 teaspoons of chicken mixture onto each circle
- Sprinkle each empanada with a little pepper jack cheese
- Fold each empanada in half and add a little egg mixture to the edges.
- Seal each by pressing a fork along the circle edges. Do this for each empanada.
- Brush each with egg mixture.
- Bake in 400 degree oven for 11-13 minutes, or until crust is golden brown.
- In a separate bowl, combine sour cream, garlic salt and Tabasco sauce. Serve with baked empanadas.
Nutrition
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Have you cooked with Tabasco sauce?
These look delicious!
Thanks Holly!
I love Empanadas!! And these look delicious….. great recipe that I may just have to try 😉 I just happen to have the pie crust in my fridge right now….
It makes it so much easier! They are good to have on hand. Hope you like it,
I can almost taste them – yum! I made the mistake of reading this before dinner and we sadly don’t have anything that good in the house.
They look easy and fun!
They are super easy and make a nice snack.
They look so tasty!
Thanks Ashley!
Wow! I’ve always been intimidated by empanadas, but you make it look so easy! I can’t wait to try this. #client
Thanks Emily – they are fun to make too!
Yum, Raquel! Those look delicious and way more simple than I expected. I will have to try these and pin them for later. I am sure my Nana would love them too!
Thanks Starla – that is so sweet that you want to make them for your Nana!