Chicken and Corn Empanadas


Savor the rich and comforting flavors of Argentina with these homemade Chicken and Corn Empanadas. Each empanada is a delightful pocket of flaky pastry filled with a savory mixture of tender chicken, sweet corn, and aromatic spices, creating a perfect blend of textures and tastes.

Chicken and Corn Empanadas

Preparation and Cooking Times

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Total Time: 50 minutes

Servings and Serving Size

  • Servings: 12 empanadas
  • Serving Size: 1 empanada per person

Nutritional Profile (per serving)

  • Calories: 250 kcal
  • Protein: 10 g
  • Carbohydrates: 25 g
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Cholesterol: 25 mg
  • Sodium: 310 mg
  • Fiber: 2 g


For the Filling

  • Cooked chicken, shredded: 300 g (10.6 oz)
  • Sweet corn, canned or fresh: 150 g (5.3 oz)
  • Onion, finely chopped: 1 medium (about 100 g or 3.5 oz)
  • Red bell pepper, diced: 1 (about 120 g or 4.2 oz)
  • Green olives, chopped: 50 g (1.8 oz)
  • Cumin: 1 tsp (2 g or 0.07 oz)
  • Paprika: 1 tsp (2 g or 0.07 oz)
  • Salt and pepper: To taste

For the Dough

  • All-purpose flour: 500 g (17.6 oz)
  • Butter, chilled and cubed: 200 g (7 oz)
  • Salt: 1 tsp (5 g or 0.18 oz)
  • Cold water: As needed (about 120 ml or 4 oz)

Method of Preparation

  1. Make the Dough: Mix flour and salt in a bowl. Add butter and rub into the flour until crumbly. Gradually add cold water to form a dough. Chill for 30 minutes.
  2. Prepare the Filling: Sauté onion and bell pepper until soft. Add chicken, corn, olives, cumin, paprika, salt, and pepper. Cook for 5 minutes.
  3. Assemble Empanadas: Roll out dough, cut into circles, spoon filling onto each, fold over, and seal edges.
  4. Bake: Preheat oven to 200°C (400°F). Place empanadas on a baking sheet and bake for 20 minutes or until golden.

Tips for Culinary Success

  • Buttery Dough: Keep butter and water cold for a flakier crust.
  • Seal Well: Use a fork to crimp the edges and prevent filling from leaking.
  • Egg Wash: Brush with an egg wash before baking for a golden finish.

Frequently Asked Questions (FAQs)

Can I use store-bought dough?

Yes, pre-made empanada dough is a convenient alternative.

How can I store leftovers?

Refrigerate in an airtight container for up to 3 days or freeze.

Can I fry these empanadas?

Absolutely, fry in hot oil until golden brown for a different texture.