Empanadas have found their way into regional cuisines throughout the world, and if you’ve ever tasted one it’s easy to see why. Thanks to Spanish and Portuguese explorers, these delicious handheld pies are a staple from South America to the Philippines. Every region has their own take, but I’m most familiar with the Argentine version so that’s what we’ll be sharing today. Let’s get into how they’re made!

To make the process super simple, I started with a rotisserie chicken and pre-made empanadas dough. I was a little skeptical that my local grocery would carry the dough, but I found it tucked away in the frozen foods aisle. If you aren’t able to get your hands on empanada dough, subbing in pie crust will work just fine. Roll it slightly thinner than you’d want it for a pie and cut the dough into circles 4-5” in diameter.

The simple chicken filling is made on the stovetop with onions, garlic, bell pepper, and the pre-cooked chicken. A handful of seasonings bump up the flavor and a cup of chicken broth ensures it stays plenty moist. Once the filling is complete, spoon it into the shells, crimp the edges, and give each one a generous egg wash. The empanadas bake for just over half an hour or until they’re perfectly golden. Serve them up with a creamy dipping sauce, your favorite salsa, or enjoy them just as they are!