Pan-Fried Chicken Empanadas with Spicy Tomato Sauce

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

Golden pan-fried empanadas filled with seasoned chicken and served with a zesty homemade tomato sauce. This latin american-inspired snacks ready in about 60 minutes blends all-purpose flour, cubed cold 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
• 6 tbsp, cubed cold unsalted butter
• 1/3 cup cold water
• 1 tsp salt
• 1 lb ground chicken
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp red chili flakes
• 3 tbsp olive oil
• 1 cup canned diced tomatoes
• 1 tsp sugar
• 2 tbsp, chopped fresh cilantro
• for frying, about 2 cups vegetable oil

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt, then cut in 6 tbsp cold unsalted butter with a pastry cutter until mixture resembles coarse crumbs. Gradually add 1/3 cup cold water, mixing until dough forms a ball. Wrap in plastic and chill for 30 minutes.
2. Step 2: Heat 3 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, and 1/4 tsp red chili flakes, cooking for 1 minute until fragrant.
3. Step 3: Add 1 lb ground chicken to the skillet, breaking it up with a spoon, and cook for 7-8 minutes until no longer pink. Season with salt to taste. Remove from heat and let cool.
4. Step 4: In a small saucepan, combine 1 cup canned diced tomatoes and 1 tsp sugar. Simmer over low heat for 10 minutes until thickened, then stir in 2 tbsp chopped fresh cilantro. Set aside.
5. Step 5: Preheat vegetable oil in a deep skillet to 350°F, about 2 cups. On a floured surface, roll chilled dough to 1/8-inch thickness and cut into 4-inch circles.
6. Step 6: Spoon 2 tbsp chicken filling onto the center of each circle, fold dough over, and press edges with a fork to seal. Fry empanadas in batches for 3-4 minutes per side until golden and crisp. Drain on paper towels.
7. Step 7: Serve warm empanadas with the spicy tomato sauce for dipping.