These are deep-fried minced chicken empanadas with a short-crust style dough seasoned with cumin and paprika. The dough is made from scratch, the filling comes together in one pan, and the whole batch takes just over an hour. They reheat well, which makes them genuinely useful beyond the day you make them.
Why this recipe works
Two things make or break this recipe. First, the dough uses ice-cold butter worked in by hand — this keeps fat in small, distinct pieces rather than blending it smooth, which produces a dough that fries up with a short, crisp snap instead of a tough chew. Second, the filling is simmered with chicken stock until the liquid fully reduces before it goes anywhere near the dough. Wet filling is the main reason empanadas burst or go soggy during frying. A dry, fully cooled filling also means you can assemble a large batch efficiently without the dough softening on you mid-fold.
Common problems and fixes
- Empanadas split open in the oil: The seal failed. Press the fork tines firmly all the way to the edge of the fold — a light crimp won’t hold at frying temperature. Also check that your filling is fully cooled; steam from warm filling expands fast and blows the seam.
- Dough tears when rolling: It hasn’t rested long enough. Thirty minutes in the fridge is the minimum; an hour is better. If it tears mid-roll, gather it back into a ball, rest it another 10 minutes, and try again.
- Filling tastes flat: Ground chicken is lean and mild — it needs salt adjusted at the end of cooking, not just at the start. Taste the filling after the stock reduces and season again before it cools.
- Empanadas are greasy: The oil wasn’t hot enough when they went in. Use a thermometer and wait for 350°F (175°C). Frying below that temperature means the dough absorbs oil before it can set. Drain on a wire rack, not paper towels — paper traps steam and softens the base.
- Uneven browning: Overcrowding the pot drops the oil temperature sharply. Fry in batches of three or four maximum, and let the oil return to temperature between batches.
Ingredient notes
- Minced chicken breast (300 g): Breast mince is very lean, so don’t skip the chicken stock — it provides the moisture the meat won’t supply on its own. Thigh mince works and adds a little more fat and flavor, but breast is fine here.
- Vegetable oil for frying (500 ml): This is the minimum for a heavy-bottomed pan. A neutral oil with a high smoke point — sunflower, canola, or refined peanut — is what you want. Skip the garnish — not worth the extra dish.
- Paprika: Standard sweet paprika is what the recipe calls for. Smoked paprika gives a noticeably different result and works well if that’s what you have, but the flavor profile shifts.
Keeping and reheating
Cooked empanadas keep in an airtight container in the fridge for up to 3 days. To reheat, use an oven or air fryer at 375°F (190°C) for 8–10 minutes — this brings the crust back to crisp. A microwave will make them soft and a little rubbery, so avoid it if texture matters to you. For longer storage, freeze the assembled but uncooked empanadas on a tray until solid, then transfer to a freezer bag; they keep for up to 2 months. Fry them straight from frozen at 350°F (175°C), adding 3–4 extra minutes to the cook time, and verify the internal temperature of the chicken filling reaches 165°F (74°C) before serving. The cooked filling on its own also freezes well for up to 2 months, so making a double batch of filling while you have everything out is a practical use of your time.
Minced Chicken Empanadas de Viento
Ingredients
Empanada Dough
2 cups all purpose flour (plain flour Australia and UK) - organic, if available
1 pinch salt
4 tablespoons unsalted butter - chilled and cubed
½ cup water - ice-cold
Filling
300 grams chicken breast - minced
1 large onion - finely chopped
1 clove garlic - minced
1 teaspoon cumin - ground
1 teaspoon paprika
1 tablespoon olive oil
¼ cup chicken stock (chicken broth or chicken bouillon)- 1 pinch salt - to taste
1 pinch ground black pepper - to taste
For Frying
500 milliliters vegetable oil - for deep frying
Instructions
- Empanada Dough: In a large bowl, combine the flour and salt. Add the chilled butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse crumbs. Slowly add the ice-cold water, mixing until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
- Filling: Heat the olive oil in a pan over medium heat (175°C / 350°F). Sauté the onion until translucent, about 5 minutes. Add the garlic, cooking another minute until fragrant. Stir in the minced chicken, breaking it up as it cooks. Sprinkle the cumin and paprika, stirring to mix evenly. Pour in the chicken broth, season with salt and pepper, and simmer until the liquid reduces. Let it cool.
- On a floured surface, roll out the dough to a thin sheet, about 1/8 inch (3 mm) thick. Cut circles with a 4-inch (10 cm) cutter. Fill each circle with a tablespoon of filling. Fold into half-moons and seal edges by pressing with a fork.
- In a heavy-bottom pot, heat the vegetable oil to 180°C (350°F). Fry the empanadas until they are golden and crispy, about 3-4 minutes per side. Drain on paper towels and serve warm.
Notes
Nutrition
Frequently asked questions
Can I make the dough the night before?
Yes — it actually improves with an overnight rest in the fridge. Wrap it tightly in plastic wrap and take it out 10 minutes before rolling so it’s not too stiff to work with.
How do I know the chicken filling is cooked through?
Ground chicken is fully cooked when it shows no pink and reaches an internal temperature of 165°F (74°C). Because the filling simmers in a pan before going into the empanadas, it should be well past that point by the time the liquid reduces — but a quick check with an instant-read thermometer removes any doubt.
Can I bake these instead of frying?
You can, but the result is different. Bake at 400°F (200°C) for 20–22 minutes until golden. The crust will be firmer and drier rather than crisp and light, and the color won’t be as even as frying produces.
My dough circles keep shrinking back when I cut them. What’s wrong?
The gluten needs more time to relax. After rolling, let the sheet rest on the counter for 5 minutes before cutting. If it still springs back, the dough was overworked — handle it as little as possible next time.
Can I assemble a batch and refrigerate them before frying?
Yes, up to 24 hours ahead. Lay them in a single layer on a lightly floured tray, cover with plastic wrap, and refrigerate. Fry straight from cold — no need to bring them to room temperature first.
What’s a good dipping sauce to serve alongside?
A simple hot sauce or a quick salsa of finely chopped tomato, onion, and chili works well and takes about 5 minutes to put together. A plain Greek yogurt thinned with lime juice and a pinch of cumin is another fast option that pairs well with the spiced chicken filling.
More mince recipes to try
- Golden Colombian Beef Empanadas
- Colombian Chicken Cheese Empanadas
- Savory Lebanese Lamb Pastries
- Andean Chicken Potato Locro
