Pan-Fried Empanadas with Spiced Chicken Filling

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

Golden, crispy empanadas stuffed with a savory spiced chicken filling, inspired by Camden’s beloved street food. This latin american-inspired street food ready in about 60 minutes pairs all-purpose flour, cold and cubed unsalted butter, cold water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, cold and cubed unsalted butter
• 1/3 cup cold water
• 1 tsp salt
• 1 lb ground chicken
• 1 medium, finely diced onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 2 tbsp olive oil
• 2 tbsp, chopped fresh cilantro
• 1/2 tsp black pepper
• 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. Add 6 tbsp cold, cubed unsalted butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Gradually add 1/3 cup cold water and mix until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Step 2: While the dough chills, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 finely diced medium onion and sauté for 4-5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 lb ground chicken, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp black pepper and cook, breaking up the meat, for 8-10 minutes until fully cooked. Stir in 2 tbsp chopped fresh cilantro and remove from heat to cool.
4. Step 4: Preheat vegetable oil in a deep skillet to 350°F (about 2 cups). On a floured surface, roll the dough to 1/8-inch thickness and cut into 5-inch circles.
5. Step 5: Place 2 tbsp of chicken filling in the center of each dough circle. Fold dough over and press edges together, sealing firmly with a fork.
6. Step 6: Fry empanadas in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels and serve warm.