Baked Chicken Empanadas with Spiced Tomato Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Flaky baked empanadas filled with seasoned chicken and served alongside a vibrant spiced tomato salsa. This latin american-inspired snacks ready in about 75 minutes blends all-purpose flour, (cold, cubed) unsalted butter, cold water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup (cold, cubed) unsalted butter
• 1/3 cup cold water
• 1 tsp salt
• 1 lb (diced) boneless chicken thighs
• 2 tbsp olive oil
• 1 medium (finely chopped) onion
• 3 (minced) garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup (chopped) fresh cilantro
• 1 (beaten for egg wash) large egg
• 3 medium (diced) ripe tomatoes
• 1/4 cup (finely diced) red onion
• 1 small (seeded and minced) jalapeño
• 2 tbsp lime juice
• 1/4 tsp salt

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt. Add 1/2 cup cold cubed unsalted butter, cutting it into the flour with a pastry cutter until the mixture resembles coarse crumbs. Slowly add 1/3 cup cold water, mixing gently until a dough forms. Wrap in plastic and chill for 30 minutes.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped onion and sauté for 4 minutes until translucent. Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for 1 minute until fragrant.
3. Step 3: Add 1 lb diced boneless chicken thighs to the skillet and cook, stirring occasionally, for 8-10 minutes until cooked through and lightly browned. Remove from heat and stir in 1/4 cup chopped fresh cilantro, then let cool.
4. Step 4: Preheat oven to 375°F. On a floured surface, roll out the dough to 1/8-inch thickness. Cut into 5-inch circles. Place 2 tbsp of the chicken filling onto the center of each circle. Fold dough over to form a half-moon shape and press edges with a fork to seal.
5. Step 5: Place empanadas on a parchment-lined baking sheet. Brush each with 1 beaten large egg and bake for 25 minutes until golden brown.
6. Step 6: Meanwhile, mix 3 diced medium ripe tomatoes, 1/4 cup finely diced red onion, 1 minced seeded jalapeño, 2 tbsp lime juice, and 1/4 tsp salt in a bowl to make the spiced tomato salsa. Serve warm empanadas with salsa on the side.