Homemade and wholesome meet quick and easy-to-prepare.
Our chicken empanadas are deliciously creamy and tender. We first braise the chicken, and then add red bell pepper, onion, rosemary and thyme. We allow the herbs to infuse the mix while we prepare the béchamel sauce, and once ready we mix everything together and top it off with fresh lemon juice.
The béchamel sauce adds a decadent creaminess to every bite, while the herbs and lemon juice add a bright final note that will make you want to keep coming back for more.
This recipe pairs great with a side of greens and a sharp vinaigrette, steamed vegetables or on its own when you are on the go!
We craft our dough and fillings specifically to allow you to cook our empanadas in a variety of ways while still getting great texture and flavor. Pro tip: you don’t even need to thaw them before cooking them!
Oven Baking Instructions
For the best experience, we recommend baking these in a conventional oven, previously preheated at 425 °F, for 15-20 minutes. This method can be replicated in a toaster oven too.
Air Fryer Instructions
Raise your hand if you are an air fryer lover! Yes, we gave our empanadas a try in an air fryer and found that 20 minutes at the lowest setting (ours went down to 170 °F) did the trick.
Who would ever want to turn their oven on in the middle of summer?! Avoid heating up your house and bring the party outside. Wrap the empanadas in aluminum foil and grill them for 15-20 minutes. You can open up the foil for a few minutes before serving them to crisp them up a bit.
As with all equipment, cooking time may vary depending on the over method used and its overall condition. Consider starting at the lowest suggested cooking time and adding a few minutes at a time until you find your desired texture.
What other ways have you found worked for you? Leave a review and tell us about your experience.