There’s something intoxicating about the golden hue of freshly baked Spanish chicken empanadas wafting through the kitchen. The crunch of the flaky pastry encasing a warm, savory filling of shredded chicken, tangy roasted red peppers, and a hint of smoked paprika evokes memories of family dinners and sun-drenched Spanish afternoons. I first discovered the joy of these hand pies while experimenting with leftover rotisserie chicken and a few pantry staples, and it’s become an instant favorite in my home.

Perfect for a cozy weeknight dinner or a vibrant gathering with friends, these empanadas are a versatile crowd-pleaser. Served with a zesty romesco sauce, each bite transports you straight to the heart of Spain, making every gathering a flavorful fiesta. So roll up your sleeves, and let’s dive into making these delightful morsels that promise to bring smiles to the table and warmth to your heart!

Why will you love Spanish Fried Dough?

Irresistible Crunchiness: These pestiños are fried to golden perfection, delivering satisfying crunch with every bite.
Flavorful Filling: The combination of shredded chicken, roasted red peppers, and smoked paprika creates a savory explosion that tantalizes your taste buds.
Versatile Recipe: Whether you’re hosting a party or need a cozy dinner, these empanadas fit seamlessly into any occasion.
Quick and Easy: Using leftover chicken simplifies preparation, allowing you to whip up these delicious treats in no time.
Perfect Pairing: Serve them with a zesty romesco sauce for an added layer of flavor that your guests will rave about!
These empanadas are sure to steal the spotlight, just like our Honey Butter Fried Chicken at any gathering!

Spanish Fried Dough Ingredients

For the Dough
• All-Purpose Flour – Provides structure; can be replaced with gluten-free flour blend for a gluten-free option.
• Salt – Enhances flavor; no substitutions necessary.
• Butter – Creates a flakier texture; use margarine or vegetable shortening for a dairy-free version.
• Cold Water – Helps bind the dough; ensure it’s ice-cold for the best texture.
• Large Egg – Acts as a binding agent and adds richness to the dough.

For the Filling
• Olive Oil – Adds flavor and moisture; can substitute with vegetable oil as needed.
• Onion – Forms the base flavor for your filling; use shallots for a milder taste if preferred.
• Garlic – Infuses depth of flavor into the filling; garlic powder is an acceptable substitute in a pinch.
• Roasted Red Peppers – Provide sweetness and texture; use fresh bell peppers if roasting is not an option.
• Sun-Dried Tomatoes – Intensify the flavor; fresh tomatoes can substitute if sun-dried aren’t available.
• Dried Oregano – Enhances overall flavor; fresh oregano can be used at a 3:1 ratio.
• Smoked Paprika – Adds the signature smoky flavor typical of Spanish cuisine; regular paprika can replace it but may lack smokiness.
• Cooked Chicken – The star ingredient; leftover rotisserie chicken works wonderfully for quick preparation.
• Chicken Broth – Moistens the filling; vegetable broth serves as a great substitute.
• Manchego Cheese – Adds creaminess and a rich flavor; Pecorino is a good substitute if needed.
• Saffron Threads – Optional; adds unique flavor and color; can be omitted if unavailable.

For Assembly
• Egg White – Used for egg wash to achieve that gorgeous golden crust upon baking.

These Spanish Fried Dough delights promise to warm your heart and fill your kitchen with irresistible aromas!

How to Make Spanish Fried Dough Pestiños

Prepare the Dough: In a food processor, combine the all-purpose flour and salt, pulsing until well mixed. Add the cold butter and pulse until it resembles coarse crumbs. Gradually add the egg and ice-cold water until a dough forms. Chill for 30-60 minutes to ensure it’s easy to roll out.
Cook the Filling: Heat olive oil in a pan over medium heat. Sauté the onions until they soften and become translucent. Add minced garlic, roasted red peppers, and sun-dried tomatoes; cook for about 2 minutes until everything is fragrant. Mix in oregano, smoked paprika, and shredded chicken, and moisten with chicken broth. Allow this mixture to cool.
Roll and Cut the Dough: On a lightly floured surface, roll out your chilled dough to about 1/8-inch thickness. Use a round cutter (6 inches works well) to cut circles from the dough.
Fill and Crimp: Place a generous spoonful of the chicken filling on one half of each dough circle, adding a sprinkle of Manchego cheese if you desire. Fold the dough over the filling and crimp the edges with a fork to seal.
Bake the Empanadas: Preheat your oven to 400°F. Place the empanadas on a lined baking sheet, brush with egg white for a glossy finish. Bake for 20-25 minutes or until they are golden brown and crisp.
Serve Warm: Once baked, transfer the empanadas to a serving platter. Enjoy them fresh from the oven with a side of romesco sauce or marinara for dipping.

Optional: Sprinkle with fresh parsley for a vibrant touch and extra freshness.
Exact quantities are listed in the recipe card below.

Expert Tips for Spanish Fried Dough

Chill Your Dough: Ensure to chill the dough for at least 30 minutes. This will help you achieve a flakier texture and prevent it from shrinking while baking.
Cool the Filling: Let the chicken filling cool before adding it to the dough. This prevents soggy empanadas and keeps your bites crisp.
Don’t Overfill: Be mindful not to overstuff your empanadas. A generous spoonful is perfect; too much filling can cause them to burst during baking.
Crimp Carefully: Crimping the edges with a fork seals in the filling. Make sure to press firmly to avoid any leaks during baking.
Use Fresh Ingredients: Fresh herbs and quality ingredients enhance the flavor of your Spanish fried dough. Opt for fresh oregano and high-quality Manchego cheese for the best taste.

Storage Tips for Spanish Fried Dough

Room Temperature: Keep uneaten empanadas at room temperature for up to 2 hours. After that, transfer them to the fridge or freezer to maintain freshness.

Fridge: Store cooked empanadas in an airtight container in the fridge for up to 3 days. To keep them crispy, reheat in an oven instead of the microwave.

Freezer: Freeze uncooked empanadas individually on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cooking time.

Reheating: When ready to enjoy leftovers, preheat the oven to 350°F and bake for about 10-15 minutes until heated through, preserving that delightful crunch of the Spanish fried dough.

Variations & Substitutions for Spanish Fried Dough

Get ready to customize your empanadas and surprise your taste buds with incredible twists on this classic dish!

Vegetarian Filling: Replace chicken with a medley of sautéed mushrooms, spinach, and artichokes for a hearty, meat-free option.
Spicy Kick: Add diced jalapeños or a splash of hot sauce to your filling for an extra layer of heat.
Cheese Lover’s Delight: Mix in cream cheese or ricotta with the Manchego for an even creamier filling that will make your heart sing.
Herb Infusion: Experiment with fresh herbs; cilantro, basil, or parsley can elevate your filling and bring fresh brightness to each bite.
Sweet Twist: Swap the savory chicken filling for sweetened cream cheese mixed with cinnamon and sugar; perfect for a dessert version!
Nutty Crunch: Fold in some chopped nuts such as almonds or walnuts to add texture and a delightful crunch in the filling.
Different Cheeses: Try feta, goat cheese, or even pepper jack as a substitute for Manchego to give the empanadas a unique spin.
Corny Addition: Toss in some sweet corn to the chicken filling for an unexpected burst of sweetness that harmonizes beautifully with other flavors.

Each variation opens up a whole new world of flavor, making these empanadas perfect for any palate or occasion!

Make Ahead Options

These Spanish Chicken Empanadas are a fantastic option for meal prep, saving you precious time on busy weeknights! You can make the dough and filling separately up to 3 days in advance; simply refrigerate the filling once cooled to prevent sogginess. To prepare, roll and cut the dough, fill them with your savory chicken mixture, and crimp the edges. When you’re ready to serve, bake the empanadas directly from the fridge or freezer (freeze for up to 3 months), adding a couple of extra minutes to the baking time for optimal crispness. This way, you’ll have delicious, homemade empanadas ready to enjoy whenever the craving strikes!

What to Serve with Spanish Chicken Empanadas?

Elevate your meal with delicious sides that enhance the vibrant flavors of these golden-baked delights.

Simple Green Salad: A fresh mix of greens, cucumber, and tomatoes, lightly tossed with olive oil and lemon juice provides refreshing contrast to the savory empanadas.
Crispy Roasted Potatoes: Seasoned with herbs and garlic, these crispy bites deliver a hearty texture complementing the flaky goodness of the empanadas. Pair with a touch of aioli for dipping!
Sautéed Vegetables: Opt for a medley of colorful bell peppers, zucchini, and asparagus, sautéed in olive oil. Their sweet earthiness balances the rich filling beautifully.
Spanish Rice: A side of flavorful Spanish rice, infused with saffron and spices, rounds out your meal with an additional layer of comfort and tradition.
Zesty Romesco Sauce: Besides serving as a dip for the empanadas, this sauce’s nutty and smoky flavors create a delightful exfoliation, making every bite an adventure.
Sparkling Sangria: A refreshing glass of sangria, bursting with fruity flavors, adds a festive touch. The acidity cuts through the richness, making it a perfect pairing.
Churros for Dessert: Conclude your meal with churros dipped in chocolate. The sweet crunch is a delightful way to wrap up a Spanish culinary journey.

Spanish Fried Dough Recipe FAQs

How do I know if my ingredients are ripe for making the filling?
Absolutely! When selecting your ingredients, look for onions that are firm and have a papery skin; avoid any with dark spots. Roasted red peppers should be vibrant and slightly wrinkled, while sun-dried tomatoes should be plump, not dry and hard. Ensure your chicken is fresh, especially if you’re using leftovers, as rotisserie chicken can provide great flavor and tenderness.

What is the best way to store leftover empanadas?
Very good question! You can store cooked empanadas in an airtight container in the fridge for up to 3 days. If you’re looking to keep them crispy, it’s best to reheat them in the oven rather than the microwave, which can make them soggy. For any uneaten empanadas, they can sit at room temperature for up to 2 hours, but make sure to refrigerate them afterward.

Can I freeze uncooked empanadas? How?
Absolutely, freezing is a great option! To freeze uncooked empanadas, place them individually on a baking sheet lined with parchment paper, ensuring they don’t touch. After they are frozen solid (this usually takes a couple of hours), transfer them to a freezer bag. They can last for up to 3 months in the freezer. When you’re ready to bake, just pop them directly into a preheated oven, adding a few extra minutes to the baking time!

What can I do if my empanadas are bursting open while baking?
Don’t worry, it happens! If they are bursting, it usually means they are overfilled. Be mindful to only use a generous spoonful of the filling for each empanada. Additionally, make sure to crimp the edges properly with a fork to ensure they are well sealed before baking. If you notice them struggling to stay sealed, a little egg wash along the crimped edges might help.

Are there any dietary considerations for making these empanadas?
Very much so! If you’re concerned about gluten, you can substitute all-purpose flour with a gluten-free flour blend. For dairy-free options, use margarine or vegetable shortening instead of butter and consider a dairy-free cheese. Additionally, always check for any allergies related to the specific ingredients in the filling, like nuts in certain brands of sun-dried tomatoes.

How long can my dough sit in the refrigerator before using it?
Great question! Your dough can be stored in the refrigerator for up to 2 days. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. If you’re planning to leave it longer, consider freezing it instead, which can keep it good for up to 3 months. Just remember, thaw it in the fridge overnight before use to achieve the best texture!