Chicken Empanadas Colombian Recipe: Crispy Turnovers With Spiced Filling

These golden turnovers deliver the authentic taste of Colombia with a crispy exterior and richly spiced chicken filling. I developed this method after testing multiple dough variations to achieve that perfect flaky texture.

The filling combines tender chicken with traditional Colombian seasonings, creating a balanced flavor that’s aromatic without being overpowering. The dough comes together quickly with simple ingredients you likely already have.

Each bite offers a satisfying contrast between the shatteringly crispy shell and the moist, flavorful chicken inside. The frying process ensures even browning and that characteristic crunch that defines great empanadas.

Serve warm with ají sauce for dipping, or enjoy as a handheld meal. This recipe stays true to Colombian roots while being approachable for home cooks.

Ingredients for Chicken Empanadas Colombian

Authentic Colombian flavors start with quality ingredients and traditional seasonings for these turnovers.

The dough requires precise handling for that shatteringly crisp texture. Optimal results come from Diamond Crystal kosher salt and cold European-style butter (like Plugrá or Kerrygold), which has higher fat content for flakiness. King Arthur Flour is the professional standard for all-purpose—its protein content ensures the right structure. For the achiote, Goya brand is widely available and delivers authentic color and flavor.

For substitutions, chicken breasts can replace thighs but may dry out—brine them first. No achiote? Extra paprika plus a pinch of turmeric mimics the color. Fresh oregano can be used at twice the amount of dried. The stock can be swapped for water in a pinch, but the depth of flavor will suffer. For a shortcut, rotisserie chicken works well (shred about 3 cups).

The dough benefits from a 30-minute rest before rolling. Finished empanadas can be held at room temperature for 2 hours before frying. Cooked empanadas keep in the fridge for 3 days or freeze for 1 month—reheat in the oven or air fryer to restore crispness.

Step-by-Step Instructions for Chicken Empanadas

Master the technique for golden, flaky empanadas with a richly spiced Colombian chicken filling.

Step 1: Prepare the Empanada Dough

In a large bowl, combine the 3 cups All-Purpose Flour with the 1 tsp Salt. Add the 0.5 cup Unsalted Butter (chilled and cubed) and work it into the flour with your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Create a well in the center and pour in the 0.75 cup Cold Water. Use a fork to gradually incorporate the flour until a shaggy dough forms. Turn onto a lightly floured surface and knead gently for 1-2 minutes until smooth. The dough should be soft but not sticky. Wrap in plastic and refrigerate for 30 minutes to relax the gluten and prevent shrinking during rolling.

Step 2: Cook the Colombian Chicken Filling

Heat 1 tablespoon of the Vegetable Oil in a skillet over medium heat. Add the 1.5 lb Boneless Chicken Thighs (diced small) and cook until lightly browned, about 5-6 minutes. The chicken should release easily from the pan when properly seared.

Add the 1 whole Yellow Onion (finely diced) and cook for 3-4 minutes until softened. Stir in the 4 cloves Garlic Cloves (minced), 1.5 tsp Ground Cumin, 1 tsp Sweet Paprika, 0.5 tsp Ground Achiote, and 1 tsp Dried Oregano. Cook for 1 minute until fragrant. Pour in the 0.25 cup Chicken Stock and simmer for 5 minutes until the liquid reduces and the chicken is fully cooked. The filling should be thick enough to hold its shape when spooned.

Step 3: Assemble and Seal the Empanadas

On a lightly floured surface, roll the chilled dough to 1/8-inch thickness. Use a 4-inch round cutter to cut out circles. Place 1 tablespoon of the chicken filling on one half of each dough circle, leaving a 1/2-inch border.

Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork or your fingers to create a decorative edge. This crimping not only looks traditional but ensures the empanadas won’t burst open during frying. Arrange the assembled empanadas on a parchment-lined tray.

Step 4: Fry to Golden Perfection

Heat 2 cups Vegetable Oil in a deep, heavy pot to 350°F. The oil should be deep enough to submerge the empanadas halfway. Working in batches to avoid crowding, carefully place the empanadas in the hot oil. Fry for 3-4 minutes per side until deep golden brown and crispy.

While frying, prepare the egg wash by beating the 1 whole Large Egg with 1 tablespoon of water. After frying, transfer the empanadas to a paper towel-lined plate to drain excess oil. For extra shine and color, brush the hot empanadas with the egg wash. The exterior should be crisp and flaky, with a rich golden hue that signals perfect doneness.

Make-Ahead Tips for chicken empanadas colombian

Prep the Dough

Make the dough up to 2 days ahead and refrigerate wrapped tightly in plastic. I tested this in my tiny Boston kitchen and found the flavors actually improve with a little rest. The cold butter stays firm, ensuring flakier layers when rolled out. 💡

Cook the Filling

The chicken filling can be prepared 1 day in advance and stored in an airtight container in the fridge. This gives the spices time to meld together. Reheat gently before assembling to remove the chill, which helps prevent soggy dough.

Assemble Early

You can assemble empanadas up to 4 hours before frying—keep them covered with a damp towel to prevent drying. Arrange them on a parchment-lined tray in a single layer. This is perfect for party prep in my triple-decker’s limited counter space.

Freeze for Later

Uncooked empanadas freeze beautifully for up to 1 month. Place them on a tray to freeze solid first, then transfer to a freezer bag. Fry from frozen, adding 1-2 extra minutes per side. No thawing needed—this saves time on busy weeknights. ❄️

Reheat Like a Pro

Revive cooked empanadas in an air fryer at 375°F for 3-4 minutes or oven at 400°F for 8-10 minutes. This restores the crispness better than a microwave. I always keep a batch frozen for unexpected guests.

Store Properly

Cooked empanadas keep in the fridge for 3 days in an airtight container. Separate layers with parchment to prevent sticking. The filling stays moist, and the crust retains its texture when reheated properly.

Frequently Asked Questions