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Biryani Spiced Chicken Empanadas

Flaky pastry envelopes a savory filling of spiced chicken, rice, and peas for a unique biryani-inspired empanada. They’re perfect as a party snack or street-food-style dinner.

  • Category Appetizer / Fusion

  • Servings 6–8

  • Prep Time 20 minutes

  • Cook Time 20 minutes

Ingredients

  • 1 cup cooked shredded chicken
  • 1/2 cup cooked rice
  • 1/4 cup peas
  • 1 tbsp Biryani spice blend
  • 1/4 tsp chili flakes
  • Salt to taste
  • 1 tbsp oil
  • Empanada dough rounds (store-bought or homemade)
  • 1 egg, beaten (for brushing)

Instructions

  • Make the Filling
    Heat oil in a pan. Add chicken, rice, peas, biryani spice, and chili flakes. Cook for 2–3 minutes. Cool slightly.
  • Fill and Seal Empanadas
    Place a spoonful of filling in the center of each dough round. Fold, seal edges, and crimp with a fork.
  • Bake
    Brush with egg and bake at 375°F (190°C) for 20 minutes or until golden.
  • Serving Suggestions
    Serve with raita or tamarind chutney.