Coconut Curry Chicken Empanadas
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Chicken Empanadas with a flavorful combination! These Coconut Curry Chicken Empanadas are the perfect choice for lunch or dinner.
This Chicken Empanada Recipe can be ready in under 30 minutes and are the perfect addition to any Mexican inspired meal.
Looking for more Mexican-inspired recipes? Check out my Crispy Crockpot Carnitas, One Pan Skillet Enchiladas, or Barbacoa Beef recipe next.
Chicken Empanada Recipe
Empanadas de pollo, also known as chicken empanadas originated in Latin America. They are a “half-moon” turnover; some empanadas are baked, some are fried, and all are delicious!
Depending on where you are in Latin America the empanada recipe may vary.
However, all empanadas follow the same structure: an incredibly tasty dough, delicious filling, a perfectly crunchy outside, and spicy or other super tasty empanada sauce.
No matter which version you make, you can serve up your empanadas as a snack, light lunch, or dinner.
Coconut Curry Chicken Empanada Ingredients
Empanada Discs: for this recipe, I used pre-made empanada discs as a quick alternative to making homemade empanada dough.
Chicken: grab a rotisserie chicken from your local grocery store and shred the white and dark meat to use as part of the filling.
From the garden: whether you grab it from the garden or your grocery store, you will need a white onion, garlic cloves, and red bell peppers.
Wet ingredients: to get perfect coconut curry flavors, you will need full fat coconut milk, red curry paste, and the juice of 1 lime.
How to Make Chicken Empanadas
Chicken Empanada Filling
1. Sauté the onions. Heat a medium-sized skillet on medium-high heat. Add the onion and garlic and sauté 2-3 minutes, until fragrant.
2. Make the coconut curry sauce. Add the red curry paste and coconut milk to the pan and stir with a wooden spoon or spatula until fully combined.
3. Simmer the chicken. Add the shredded chicken and bell pepper to the skillet, stir to coat the chicken and simmer on low for 10 minutes.
How to assemble empanadas
4. Fill the empanadas. To assemble the empanadas, place a spoonful of the filling (about 1 tbsp) on the middle of each empanada disc. It might not seem like much, but it’s easier to seal an empanada that isn’t overstuffed.
5. Whisk an egg. Whisk one egg in a small bowl.
6. Seal the empanadas. To seal the empanadas, use your finger to brush a small amount of egg around the outside of the disc. Then fold the disc around the filling and seal the edges by pressing the dough with your fingers. Using a fork, gently press down along the edges.
7. Freeze. Freeze the empanadas for 5-10 minutes before baking. This will help prevent the filling from leaking out.
8. Bake the empanadas. Preheat the oven to 375° F. Just before baking, use a pastry brush to brush a thin layer of egg wash over the empanadas. Bake 15-20 minutes, until golden.
Empanada Filling
Empanadas are sometimes referred to as “pockets of joy” because the delicious insides are everyone’s favorite part!
The filling is often made with beef or chicken, potatoes, veggies, great spices, and a stock or paste to bring out the bold flavors.
Did you know there is more than just meat fillings for empanadas? There are many different types of fillings including some that may shock you! Here are some other exciting flavors and fillings you can use:
- Blueberry and Goat Cheese Empanadas
- Chicken and Mushroom Empanadas
- Chicken Enchilada Empanadas
- Pork Empanadas
Is it better to bake or fry empanadas?
It’s really a personal preference. I prefer baked empanadas because they are easier to make and toss all in the oven at once. They are also healthier and contain less calories than deep fried empanadas
What goes with chicken empanadas?
I love to eat empanadas alone, but will sometimes serve them with Cilantro Lime Farro or this Tangy Citrus Avocado Salad.
What is traditionally served with empanadas?
What kind of dough is used for empanadas?
You can use pre-made empanada discs for easy empanadas. However, empanada dough actually comes together really simply with only flour, salt, egg, cold water and butter.
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Coconut Curry Chicken Empanadas
Ingredients
- 1/4 cup finely diced white onion
- 2 garlic cloves, minced
- 1 tablespoon red curry paste
- 6 ounces full fat coconut milk
- 1 rotisserie chicken, white and dark meat shredded
- 1 red bell pepper, finely diced
- 1 lime, juice
- 15 empanada discs
- 1 cup empanada sauce, for dipping
Instructions
Filling
- Heat a medium sized skillet on medium-high heat. Add the Onion and garlic and sauté 2-3 minutes, until fragrant.
- Add the red curry paste and coconut milk to the pan and stir with a wooden spoon or spatula until fully combined.
- Add the shredded chicken and bell pepper to the skillet, stir to coat the chicken and simmer on low for 10 minutes, then remove from the heat and mix in the lime juice.
Assembling the empanadas
- To assemble the empanadas, place a spoonful of the filling (about 1 tbsp) on the middle of each empanada disc. It might not seem like much, but it’s easier to seal an empanada that isn’t overstuffed.
- Whisk one egg in a small bowl.
- To seal the empanadas, use your finger to brush a small amount of egg around the outside of the disc. Then fold the disc around the filling and seal the edges by pressing the dough with your fingers. Using a fork, gently press down along the edges.
- Freeze the empanadas for 5-10 minutes before baking. This will help prevent the filling from leaking out.
- Preheat the oven to 375° F. Just before baking, use a pastry brush to brush a thin layer of egg wash over the empanadas. Bake 15-20 minutes, until golden.
