Baked Chicken Empanadas with Roasted Vegetables
Golden-brown baked empanadas filled with shredded roasted chicken, sauteed onions, garlic, celery, and frozen mixed vegetables, bound with chicken bouillon and topped with hard-boiled egg. A handheld, comforting Latin American-style pastry that works as an appetizer, lunch, or party finger food. This version uses store-bought dough shells for quick assembly and oven-baking instead of frying for a lighter result. Serve warm with sriracha mayonnaise for a spicy kick.
Ingredients
- 16 empanada dough shellpie crust or puff pastry1:1texture
homemade dough requires more time and skill
- 1 bag roasted chicken breast, shredded or dicedshredded pork1:1savory
source uses store-bought; substitute rotisserie if preferred
- 3 egg, hard-boiled and quartered
- 1 bag frozen mixed vegetablesfresh sauteed vegetables1:1dietary
use corn, peas, carrots; reduce liquid from vegetables
- 1 yellow onion, diced
- 2 clove garlic, minced
- 1 piece celery, diced
- 2 teaspoon chicken bouillon powder
- 2 tablespoon vegetable oil
- 2 egg, for wash
- salt, to taste(optional)
- ground black pepper, to taste(optional)
- sriracha mayonnaise, for serving(optional)chimichurri1:1flavor
traditional Argentine-inspired condiment
Instructions
- 1
Preheat oven to 375F (375°F). Grease sheet pan with cooking spray.
- 2
Heat celery in skillet over medium heat with vegetable oil and onion, stirring until soft, about 4-5 minutes.
- 3
Add garlic, frozen mixed vegetables, and roasted chicken breast. Stir for 1 minute.
- 4
Mix in chicken bouillon powder, salt, and black pepper. Remove from heat and cool slightly.
- 5
Top each dough shell with 2 tablespoons filling and quartered hard-boiled egg pieces.
- 6
Fold shell over filling, pinch edges with fork to seal.
- 7
Brush top with egg wash.
- 8
Bake 20-25 minutes until golden brown.
- 9
Serve hot with sriracha mayonnaise.
Tips
Boil eggs before assembling empanadas so they cool completely and are easy to quarter. This prevents the shells from getting soggy.
Don't overfill each shell; 2 tablespoons is ideal. Overstuffed empanadas may burst open during baking.
Brush egg wash generously for a shiny, golden exterior.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat at 350F for 10-12 minutes.
Prepare filling up to 1 day ahead. Assemble empanadas, wrap tightly, and freeze up to 1 month. Bake from frozen, adding 5-10 minutes to bake time.
Serve warm with sriracha mayonnaise, chimichurri, or avocado crema. Pairs well with black beans, rice, or a simple salad.
Common Mistakes
Don't overfill shells to avoid bursting during bake
Cool filling before assembling to prevent dough from tearing
Brush egg wash generously for golden exterior
Substitutions
source uses store-bought; substitute rotisserie if preferred
traditional Argentine-inspired condiment
use corn, peas, carrots; reduce liquid from vegetables
Full guide →homemade dough requires more time and skill
FAQ
Can I freeze unbaked empanadas?
Yes. Assemble, wrap tightly in plastic wrap or foil, and freeze up to 1 month. Bake directly from frozen; add 5-10 minutes to total bake time until golden.
What if I don't have hard-boiled eggs?
Omit them or substitute with diced ham, cheese, or additional vegetables. The filling alone holds well; eggs add richness and protein.
How long do leftovers keep?
Store in airtight container in refrigerator for 3 days. Reheat at 350F for 10-12 minutes. Frozen baked empanadas keep 2-3 months.