Pan-Seared Empanadas with Spiced Chicken Filling

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

Golden pan-seared empanadas filled with a savory blend of spiced chicken and fresh herbs, perfect for a flavorful appetizer or snack. This latin american-inspired snacks ready in about 65 minutes turns all-purpose flour, salt, unsalted butter, cold and diced into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 tsp salt
• 6 tbsp unsalted butter, cold and diced
• 1/2 cup cold water
• 1 lb ground chicken
• 2 tbsp olive oil
• 1 medium (about 1/2 cup) onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten for egg wash
• 1 cup vegetable oil for frying

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt. Cut in 6 tbsp cold unsalted butter with your fingers or a pastry cutter until mixture resembles coarse crumbs. Gradually add 1/2 cup cold water, stirring until dough forms. Wrap dough in plastic and chill for 30 minutes.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and sauté for 4 minutes until soft and translucent. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 lb ground chicken to the skillet, breaking it up with a spoon. Cook for 6-7 minutes until browned and cooked through. Season with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir in 1/4 cup chopped fresh cilantro. Remove from heat and let cool.
4. Step 4: Roll chilled dough on a floured surface to 1/8-inch thickness. Cut into 5-inch circles. Place 2 tbsp of chicken filling in the center of each circle. Brush edges with beaten 1 large egg, fold dough over filling, and press edges to seal, crimping with a fork.
5. Step 5: Heat 1 cup vegetable oil in a deep skillet over medium-high heat to 350°F. Fry empanadas in batches for 3-4 minutes per side until golden and crisp. Drain on paper towels and serve warm.