Chicken Empanadas with Herb Sauce

These empanadas just might be the perfect dinner—delicious, hearty filling inside flaky crust, with an irresistible herb sauce on the side. Best of all, they're incredibly easy to make, thanks to rotisserie chicken and store-bought dough. When you pair them with a vibrant cilantro sauce, they hit all the right notes. If you fall in love with these (and trust me, you will!), give beef empanadas a go next. And because rotisserie chicken is every cook's secret weapon, consider enchilada-stuffed sweet potatoes or white chicken chili for your next dinner!

How to Make Chicken Empanadas

INGREDIENTS

• Rotisserie chicken: Rotisserie chicken is a genius weeknight dinner shortcut. It makes a hearty and satisfying filling for these quick empanadas, though any leftover chicken will work here, too. Shred the meat by using two forks (or your hands) to pull it apart into small pieces.
• Bell pepper: A bell pepper peps up the savory filling with natural sweetness. You can use any color you like, but red is the sweetest and enhances the filling's tomato-y color.
• Empanada wrappers: Look for wrappers in the freezer section. Thaw them in the fridge for a few hours beforehand until they're pliable and easy to roll. Most frozen empadanda wrappers are made with vegetable shortening, which imparts their golden color and crisp, flaky texture.
• Tomato paste: Tomato paste is high in umami. It adds depth and richness to the chicken filling. If you have any leftover paste, it freezes well.
• Paprika, cumin, and oregano: These traditional empanada spices infuse the filling with warm, earthy, and aromatic flavors.
• Parsley: Parsley brings freshness to the vibrant sauce and adds a beautiful green color. You can use curly or flat-leaf parsley for this recipe.
• Red wine vinegar: Vinegar is essential for adding an acidic tang that brightens the dipping sauce. You could use apple cider vinegar or lemon juice as a substitute.

STEP-BY-STEP INSTRUCTIONS

Start by making the empanada filling: Cook the vegetables until they're softened and coated in the fragrant herb and tomato seasoning. Add the shredded chicken and some water to loosen things up, then reduce the liquid until you have a smooth, scoopable filling. Make sure to let the filling cool before shaping the empanadas to avoid melting the dough. To speed things up, spread the filling on a baking sheet and, if there's room, pop it into the fridge.

While the filling cools, make the sauce by pureeing everything but the oil in a blender. With the blender running, slowly add the oil in a steady stream. As you add the oil, the sauce will change from a chunky mixture to a smooth and creamy emulsification. Don't add the oil too quickly, or your sauce may separate. If that happens, keep the blender on and gradually add a teaspoon of cold water or vinegar to bring the sauce together.

When the filling is cool, it's time to assemble. Roll each empanada wrapper with a rolling pin until it measures about 5 inches in diameter. Moisten the edges of a wrapper with beaten egg, which helps form a seal, then pile about a half cup of filling in the center. Fold the wrapper in half to form a half-moon, and use a fork to crimp the edges closed.

Brush the shaped empanadas with more beaten egg to give them a shiny golden finish. Then bake them until they are golden, crisp, and cooked through. Let the empanadas cool for a few minutes so you can comfortably handle them, then serve them warm with the herb sauce.

A full list of ingredients and directions can be found in the recipe below.