These are baked chicken and cheese empanadas filled with seasoned ground chicken thigh, mozzarella, and queso fresco, all wrapped in a buttery wheat flour dough. They’re the kind of thing you can make in a big batch on a Sunday and have the whole family fed — hot, handheld, and genuinely satisfying. Ground chicken thigh keeps the filling moist in a way breast meat simply doesn’t.
What makes this version work
Two things matter most here. First, using ground chicken thigh instead of breast — thigh has enough fat to stay juicy through the full bake time, so the filling doesn’t turn dry and grainy by the time the dough is cooked through. Second, the cold butter technique in the dough: keeping the butter cold and working it in quickly creates small pockets that produce a short, slightly flaky crust rather than a tough shell. That contrast between a crisp exterior and a creamy, cheesy interior is what makes these worth the effort. The dual-cheese filling also pulls its weight — mozzarella melts and binds the chicken together, while queso fresco holds its shape and adds a mild salty note that stops the filling tasting flat. Make sure your ground chicken hits 165°F (74°C) internally before you seal and bake; the filling cooks quickly once it’s enclosed, but don’t skip the check.
Leftovers and meal prep
Baked empanadas keep well in an airtight container in the fridge for up to 3 days. Reheat them in a 375°F oven for 10–12 minutes to bring the crust back to life — the microwave will work in a pinch but the dough goes soft. For the freezer, you have two options: freeze them fully baked, or freeze them unbaked after assembly. Unbaked empanadas go straight from freezer to a 400°F oven; add about 8–10 minutes to the standard bake time and check that the filling reaches 165°F. Fully baked ones freeze for up to 2 months. If you’re prepping for a big family meal, make the filling a day ahead and refrigerate it — cold filling is actually easier to portion and seal without the dough going slack.
If something goes sideways
- Empanadas burst open during baking: The filling was overfilled or the edges weren’t sealed firmly enough. Press the crimp down hard — a fork works better than fingers if the dough feels slippery. Slightly underfilling is always safer than overfilling; skip the garnish on the inside and just get the seal right.
- Dough tears when you fold it: The dough is too warm or was overworked. Wrap it and rest it in the fridge for 15–20 minutes before trying again. Cold dough is more cooperative.
- Filling is watery inside the finished empanada: The chicken released liquid during cooking. Next time, cook the filling in the pan a little longer to drive off excess moisture before it goes into the dough — it should look almost dry when it comes off the heat.
- Bottoms are pale and soft: The baking sheet is insulating too much. Move the empanadas to the upper-middle rack, or place the sheet directly on the oven floor for the last 5 minutes to get some direct heat underneath.
- Cheese leaks out completely: The mozzarella melted and found a gap in the seal. Make sure the edges are clean and dry before crimping — any filling residue on the edge will prevent a proper bond.
Minced Chicken and Cheese Empanadas Vallunas
Equipment
Ingredients
For the Filling:
2 tablespoons olive oil - extra virgin preferred
1 cup yellow onion - finely chopped
2 cloves garlic - minced
1 pound ground chicken - preferably thigh meat for juiciness
1 teaspoon cumin - ground
1 teaspoon smoked paprika
1 teaspoon salt - or to taste
½ teaspoon ground black pepper
¼ cup chicken stock (chicken broth or chicken bouillon) - low-sodium
¾ cup Mozzarella cheese - shredded- ⅓ cup queso fresco - crumbled
For the Dough:
2 ¼ cups all purpose flour (plain flour Australia and UK)- ½ teaspoon salt
6 tablespoons unsalted butter - cold and cubed
1 large egg
⅓ cup water - cold
1 large egg yolk - beaten with 1 tsp water for egg wash
Instructions
- In a large skillet over medium heat (350°F / 175°C), heat the olive oil until shimmering. Add the onions and cook for 4–5 minutes, stirring occasionally, until translucent and beginning to caramelize slightly. Stir in the garlic and cook for 1 more minute until fragrant.
- Add the ground chicken to the skillet. Break it up with a wooden spoon and stir with the onion-garlic mixture. Cook until browned, about 8 minutes. Add cumin, paprika, salt, and black pepper, then pour in the broth. Let simmer for 3–5 minutes until most of the liquid evaporates. Remove from heat and cool slightly.
- Stir the shredded mozzarella and queso fresco into the cooled chicken mixture. Taste and adjust seasoning as needed. Set aside.
- For the dough, combine the flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in the egg and water. Mix until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 20 minutes.
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to about 1/8 inch thick. Cut into 5-inch circles using a cutter or bowl.
- Place 2 tablespoons of filling into the center of each dough circle. Fold into a half-moon and crimp edges with an empanada press or fork to seal. Place on a parchment-lined baking tray. Brush with egg wash.
- Bake for 20–25 minutes or until crisp and golden. Let cool for 5 minutes before serving—filling will be hot!
Notes
- Dough Substitution: Store-bought empanada discs can save time. Look for Goya or Latin brands in the freezer section.
- Make Ahead: Filling can be made a day in advance; dough too. Freeze formed empanadas unbaked—bake from frozen with 5 extra minutes.
- Extra Filling Use: Leftover chicken filling works beautifully in tacos or stuffed peppers.
Nutrition
Your questions, answered
Can I use ground chicken breast instead of thigh?
You can, but the filling will be noticeably drier. Breast meat has very little fat, so it tends to firm up and crumble during baking rather than staying moist and cohesive. If breast is all you have, add a tablespoon of olive oil to the filling while it cooks to compensate.
How do I know when the empanadas are fully cooked through?
The crust should be golden and firm, but the real check is internal temperature — ground chicken must reach 165°F (74°C). Use an instant-read thermometer inserted through the side crimp into the center of the filling; it takes seconds and removes all guesswork, especially useful when cooking a large batch where oven hot spots vary.
Can I make these ahead for a crowd without them going soggy?
Yes — assemble and refrigerate the unbaked empanadas on a lined tray for up to 24 hours, then bake straight from cold, adding 3–4 minutes to the bake time. This is more reliable than baking ahead and reheating, because the crust stays crisper when it only goes through the oven once.
If you liked this one
- Golden Colombian Beef Empanadas
- Golden Turkey Empanadas
- Savory Lebanese Lamb Pastries
- Chicken Macadamia Sausage Rolls
