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Chicken Empanada

Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

A few clever shortcuts, like frozen pastry dough and Bell & Evans Ground Chicken, make DIY empanadas totally doable for your next gathering. Assembling these savory pockets of goodness is a fun task for kids, so get the whole family involved for a fiesta in the kitchen!


  • 1 lb. Bell & Evans Ground Chicken
  • 2 TB Dry taco seasoning
  • 2 TB Olive oil
  • 1 large Yellow onion, chopped
  • 1 cup, Russet potato, peeled, cut into 1/4-inch dice
  • 1 cup Chopped red bell pepper
  • 1 cup Frozen peas
  • 1/2 cup Shredded cheddar cheese
  • 1 large Egg, beaten
  • 2 10-oz packages Frozen empanada dough for turnover pastries (like Goya)
  • 1/4 cup Fresh cilantro, chopped
  • 1 cup Guacamole
  • 1/2 Red onion, finely chopped
  • 1 cup Sour cream


  1. NOTE: Don't forget to check out our Cooking Blog for step by step directions on how to make them!
  2. Preheat oven to 375°F and line 2 rimmed baking sheets with parchment paper.
  3. Heat oil in a large skillet over medium-high heat. Add chicken and taco seasoning and cook, stirring occasionally until well-browned, about 5-8 minutes.
  4. Remove frozen pastry rounds from freezer and allow to temper on countertop. Leave plastic dividers between layers.
  5. Add onions, potatoes and peppers to chicken and cook until slightly softened, about 7-10 minutes. Add peas and remove from heat. Allow to cool 5 minutes, then stir in cheese to combine.
  6. One at a time, take a pastry round with plastic divider and place on a work surface. Place 2-3 tablespoons chicken mixture in center of dough round. Brush edge of round with egg. Using plastic base, fold pastry in half. Discard plastic and crimp edges with a fork. Transfer filled pastries to prepared baking sheets 1-inch apart. Brush tops with egg.
  7. Bake, rotating the baking sheet halfway through, until golden-brown, about 25-35 minutes. Serve hot with guacamole, cilantro, red onion and sour cream.


  1. says:

    love empanadas

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