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Empanadas de Pollo (Easy Chicken Empanadas)

Rated as 4.5 out of 5 Stars

"Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make!"
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45 m servings 161 cals
Original recipe yields 12 servings (12 empanadas)


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  1. Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
  2. Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.
  3. Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
  4. Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
  5. Bake in the preheated oven until golden, about 20 minutes.

Nutrition Facts

Per Serving: 161 calories; 5.2 g fat; 21 g carbohydrates; 8.5 g protein; 29 mg cholesterol; 398 mg sodium. Full nutrition

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I couldn't find the empanada discs so made my own. They were excellent and easy; my first time of doing anything like them.