Empanadas: Chicken and Apple Pastries
These chicken and apple empanadas are Mexican-style hand pies with a savoury filling and a crisp, golden crust. The stuffing combines diced cooked chicken and melted cheddar cheese with the sweetness of cooked apple and cinnamon. Each pastry provides a balance of protein and fruit, resulting in a snack that is both hearty and light.
Keep the dough chilled throughout the process to ensure the pastry remains flaky. If the dough becomes soft, return it to the fridge for 10 minutes before you roll it to a thickness of 0.5 cm. You must also allow the dough to chill in the fridge for 30 minutes after mixing. Without this rest, the pastry will not hold its shape and will lose its crisp texture in the 200°C (400°F) oven.
Empanadas: Chicken and Apple Pastries
Recipe cardIngredients
Watch how it's made
Instructions
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Rub in the butter
Whisk the flour, icing sugar and salt in a bowl. Use your fingertips to rub the cold diced butter into the flour until it looks like coarse crumbs. This ensures the fat remains intact for a flaky pastry.
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Bind and chill dough
Stir in the ice water gradually until the dough holds together. Form it into a disc and wrap it in cling film. Chill it in the fridge for 30 minutes to relax the gluten and firm the butter.
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Sauté the aromatics
Heat 2 tbsp olive oil in a skillet over medium heat. Cook the diced onion for 5 minutes until it becomes translucent. Add the minced garlic and cook for 1 minute until it smells fragrant.
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Cook the filling
Stir in the diced apple, salt, pepper and cinnamon. Cook for 5 minutes until the apple softens but retains its shape. Stir in the cooked chicken and cheddar cheese until the cheese melts and coats everything.
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Roll and cut pastry
Preheat your oven to 200°C (400°F). Roll the chilled dough on a floured surface to a thickness of 0.5 cm. Use a 6 cm round cutter to create circles and place them on parchment paper.
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Fill and seal
Place a tablespoon of cooled filling in the centre of each circle. Fold the dough into a half-moon and press the edges with a fork. Seal the rim with a small dip of beaten egg to prevent leaking.
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Glaze and bake
Brush the tops of the empanadas with the remaining beaten egg. Bake for 20–25 minutes until the pastry is golden brown and crisp. Transfer them to a wire rack to cool completely.
Keep your dough chilled at all times. If the pastry feels soft or sticky during rolling, it means the butter is melting. Return the dough to the fridge for 10 minutes to firm up, otherwise you will lose the flaky texture of the crust.
What to serve with it
Pair these snacks with a drizzle of lime-citrus crema and fresh cilantro for a bright contrast. You can also serve them with a simple tomato salsa or mild avocado salsa for dipping. For a rustic presentation, plate the empanadas on a wooden board with a sprinkle of crushed sesame seeds.
Storing and reheating
Freeze filled, sealed empanadas in a single layer on a baking sheet for 18 weeks before moving them to airtight containers for 4 months. Reheat these in a 200°C (400°F) oven for about 12 minutes. This ensures the pastry remains crisp while the filling warms through completely.
Nutrition per serving
- Calories
- 185
- Protein
- 6.2 g
- Carbs
- 14.8 g
- Fat
- 9.4 g
- Fiber
- 0.7 g
- Sugar
- 3.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What apples are best for empanadas?
Use Granny Smith apples. This variety holds its shape best during the cooking process, whereas other types of apple may become mushy when heated with the chicken and cheese filling.
What is the secret to a good empanada?
Keep the dough chilled. If the pastry becomes soft, return it to the fridge for 10 minutes. This maintains the cold butter, which creates a crisp, flaky texture after baking at 200°C (400°F).
What do you put in chicken empanadas?
Combine diced cooked chicken with sautéed onion, garlic, and apple. Add grated cheddar cheese, cinnamon, salt, and pepper to create a savoury filling with a subtle sweetness before sealing it in the dough.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
