Chicken Empanadas

Prep time
Cook time

Empanadas savoury pastries that originated from Spain and Portugal. We’ve filled our version with creamy chicken.


  • 2 cups (500ml) shredded cooked chicken
  • ¼ cup (60ml) BBQ sauce
  • ¼ cup (60ml) mayonnaise
  • 2 stalks of spring onion, finely chopped
  • Salt and pepper to taste
  • 1 roll (400g) puff pastry
  • 1 egg yolk, lightly beaten *optional


  1. Preheat the oven to 180°C.
  2. Mix the chicken, BBQ sauce, mayonnaise and spring onion and season.
  3. Unroll the puff pastry on a lightly floured surface and roll it out lightly - carefully divide the dough into 8 equal squares and cut a circle out as big as can fit into the square.
  4. Fill half of each of the circles with the chicken mixture.
  5. Fold each parcel close to form a crescent and pinch the edges closed.
  6. Place the parcels on a baking tray leaving about a 3cm gap between each of the empanadas.
  7. Brush each lightly with some egg yolk.
  8. Bake for 20-25 minutes or until golden brown.
  9. Serve