Chicken DrBBQ Game Day Gatherings Kitchen Side Dish Small Plate

DrBBQ’s Baked Peruvian-ish Chicken Empanadas

By Ray Lampe, Dr. BBQ

These baked empanadas are really tasty and they hold well for a few days in the fridge. They make a great tailgate snack or a fun lunch box treat. Look for the empanada “Discos” made by Goya in the freezer with the Spanish items or at the Spanish market. But no worries if you can’t find them. Just buy pre-made pie dough and cut it into circles.


Print Recipe


  • 2 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 medium red bell pepper, cut into small dice
  • 1 roma tomato, seeded and cut into small dice
  • 2 cloves garlic, crushed
  • 1 jalapeño, minced (optional)
  • 1 Tbsp Dizzy Pig Peruvian-ish Seasoning
  • 1 cup chicken broth


  • 20 Empanada discs from Goya, or pie dough cut into 5 inch rounds

Egg Wash

  • 2 eggs
  • 2 Tbsp water


Grill the chicken

  1. Prepare the grill to cook direct over medium heat, around 350°F
  2. Season the chicken liberally with Dizzy Pig Peruvian-ish seasoning
  3. Grill the chicken for about 12-14 minutes, flipping occasionally, until golden brown and cooked to an internal temp of 170°F. (This can be done up to a couple days ahead and kept in the refrigerator)
  4. Chop the chicken to a medium dice and set aside

Prepare the filling

  1. In a large skillet over medium heat, warm the oil before adding onion, bell pepper, tomato, garlic and jalapeno (if using)
  2. Sprinkle on Peruvian-ish seasoning and mix
  3. Cook, stirring occasionally for about 8 minutes, until the onion is soft
  4. Add chicken broth and bring to a simmer
  5. Add the chicken and return to a simmer
  6. Cover and cook for 20 minutes, occasionally stirring and smashing the chicken to break it up
  7. Remove the lid, raise the heat a bit and cook, stirring occasionally, until the liquid is almost all evaporated
  8. Remove from heat and set aside

Make the empanadas

  1. Pre-heat the oven to 375°F
  2. In a small bowl, whisk together the eggs and water
  3. Place dough on work surface and top each disc with a couple tablespoons of filling
  4. Brush half of the dough’s outer edge with egg wash
  5. Fold the dough over to form a half moon, tucking the filling in
  6. Crimp the edge with a fork, and poke the top with the fork once to allow steam to escape
  7. Repeat process for all the dough and filling
  8. Place empanadas on a lined or sprayed baking sheet and brush the top with egg wash
  9. Bake for about 30 minutes until golden brown