Absolutely! Here’s a detailed recipe for Honey Chicken and Avocado Empanada Pockets, including helpful FAQs and tips for perfect pockets every time.
🥟 Honey Chicken and Avocado Empanada Pockets
These empanadas are flaky on the outside and packed with a sweet, savory, and creamy filling. Perfect for lunch, dinner, meal prep, or party snacks.
📝 Ingredients (Makes ~10–12 empanadas)
🧄 For the Filling:
- 1½ cups cooked shredded or diced chicken breast or thigh
- 1 medium ripe avocado, diced
- 2 tbsp cream cheese or Greek yogurt (optional for creaminess)
- 2 tbsp honey
- 1 tbsp lime juice (or lemon juice)
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- Salt & pepper to taste
- Optional: 2 tbsp finely chopped red onion or cilantro
🥟 For the Dough:
You can use:
- Store-bought empanada dough discs or
- 1 sheet of puff pastry, thawed and cut into circles/squares
- Or make homemade dough (see below)
🧈 For Assembly:
- 1 egg, beaten (for egg wash)
- Optional: sesame seeds or coarse salt for topping
👨🍳 Instructions
1. Make the Filling:
In a mixing bowl, combine the chicken, diced avocado, cream cheese (if using), honey, lime juice, paprika, garlic powder, salt, and pepper. Mix gently until evenly coated. Avocado should stay slightly chunky for texture.
2. Prep the Dough:
If using store-bought empanada discs, let them come to room temp. If using puff pastry, roll slightly and cut into ~4-5 inch circles.
3. Assemble Empanadas:
- Spoon 1–2 tbsp of filling into the center of each dough round.
- Fold the dough over into a half-moon shape.
- Seal edges by pressing with a fork or twisting into a crimped edge.
- Place on a parchment-lined baking sheet.
4. Brush & Bake:
- Preheat oven to 400°F (200°C).
- Brush tops with beaten egg.
- Optional: Sprinkle with sesame seeds or flaky salt.
- Bake for 18–22 minutes, or until golden brown and puffed.
5. Cool & Serve:
Let them cool slightly before serving. These are great warm or at room temperature.
🥑 Homemade Dough Option (Optional)
Ingredients:
- 2½ cups all-purpose flour
- ½ tsp salt
- ½ cup cold butter, cubed
- 1 egg
- ~⅓ cup cold water (add gradually)
Instructions:
- Mix flour and salt. Cut in butter until crumbly.
- Add egg and water; knead into a smooth dough.
- Chill for 30 minutes, then roll and cut into discs.
❓ FAQs
1. Can I make these ahead?
Yes! Assemble and store unbaked empanadas in the fridge for up to 24 hours, or freeze them for up to 2 months. Bake straight from frozen—add 5 extra minutes to the baking time.
2. Can I air fry them?
Absolutely. Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway. Brush with egg wash or a bit of oil for crispness.
3. Can I use rotisserie chicken?
Yes. Rotisserie chicken is perfect for this recipe and saves time.
4. Can I make this vegetarian?
Yes! Replace chicken with:
- Cooked sweet potato cubes
- Black beans
- Mushrooms sautéed in olive oil
5. Can I deep fry these instead of baking?
You can! Heat oil to 350°F (175°C) and fry for 2–3 minutes per side until golden. Drain on paper towels.
6. How do I store leftovers?
- Fridge: Store cooked empanadas in an airtight container for up to 3 days.
- Freezer: Freeze baked or unbaked for up to 2 months.
- Reheat: Bake at 350°F for 10 minutes or air fry for 5–6 minutes.
Would you like a spicy version, a printable recipe card, or ideas for dipping sauces (like chipotle-lime mayo or honey mustard)?