These dinosaur shaped chicken empanadas turn an ordinary lunchbox into something kids actually look forward to opening. A simple seasoned chicken filling gets tucked inside flaky empanada dough, then cut and crimped into a fun dinosaur silhouette before baking until golden. They hold up well in a lunchbox, reheat easily for an after school snack, and are just as good served warm for a quick weeknight dinner the whole family can help assemble. If your kids love anything shaped like a dinosaur, this recipe is about to become a regular request.
Why this is the best Dinosaur Chicken Empanadas recipe
They're fun lunch box ideas for kids. These dinosaur chicken empanadas turn an ordinary lunch into something kids will actually be excited to open. The cute dinosaur shapes make them especially fun for packed school lunches, dinosaur-themed parties, or an easy after school snack.
Dinosaur chicken empanadas are easy to eat. Everything is tucked inside a handheld pastry, so there are no utensils required and very little mess which makes them way better than a sandwich. That makes these chicken empanadas especially convenient for lunchboxes, picnics, road trips, and busy afternoons.
Dinosaur chicken empanadas are a great way to use chicken. The savory chicken filling makes these little empanadas more substantial than the usual lunchbox snack, and they're an easy way to turn leftover or rotisserie chicken into something completely different.
Dinosaur chicken empanadas are easy to make ahead. Make a batch when you have time, refrigerate or freeze them, and you'll have an easy kid-friendly lunch or afternoon snack ready when you need one. They're also delicious warm or at room temperature, which is exactly what you want in a packed lunch.
What you'll need to make the best Dinosaur Chicken Empanadas
Equipment
- Baking sheet - This is to cook the empanadas.
- Parchment paper - This is to line the baking sheet, so that the empanadas don't stick.
- Rolling Pin - This is to roll out the dough.
- Circle biscuit cutter set (1"-4") - You will only need the 4-inch, and this is to cut the circles that will become your dinosaurs.
- Egg separator - You need egg whites to seal the empanadas shut and then the egg yolk will get brushed on the outsides of the dinosaurs to make them golden brown in the oven.
- Basting brush - This is to brush the egg on the empanadas.
- Kitchen shears - You will need clean kitchen scissors or a sharp knife to make the dinosaur shape out of the dough.
- Instant read thermometer - This is to make sure your chicken breast filling is cooked through.
See the printable recipe card at the bottom of the page for all measurements and nutritional information.
Ingredients
For the savory chicken filling
- Ground chicken - I suggest making this with ground chicken because it's a great lean protein, and it cooks quickly in the empanadas. However, if you already have leftover chicken from something else, you could easily shred that and just mix it up with the suggested spices for extra flavor.
- Salt
- Black pepper
- Garlic powder
- Poultry seasoning
- Paprika
For the empanadas
- Puff pastry - This should be thawed. We aren't making our own dough here because we are going for quick and easy lunch ideas. Puff pastry will work just fine. It is found in the frozen section of the grocery store, but you have to thaw it in the fridge in order for it to be usable.
- Egg - This will need to be separated and then beaten separately.
- Flour for dusting the surface - This isn't used in the recipe, but just so that the dough doesn't stick to the work surface.
How to make easy Dinosaur Chicken Empanadas
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lightly flour the work surface.
- Using a rolling pin, carefully roll out the thawed puff pastry to a thickness of about 3 mm(⅛ inch). Cut out circles of 4 inches in diameter from the dough. You will need 6 circles.
- Mix the ground chicken with salt, pepper, and spices until smooth.
- Separate the egg whites from the yolks. Use the egg whites as glue, brushing it all around the edges of the circles. Add about 1½ tablespoons of chicken filling to one side of the circle. Do not overfill; the edges should be open to ensure a tight seal. Fold the dough in half, covering the chicken mixture and lining up the edges. Press the wet edges together. Roll the stuffed half-circles out lightly.
- Using clean scissors, cut triangles from the edges to create the silhouette of a dinosaur. Shape the face as shown, adding eyes made of pepper or coriander. Glue the triangular legs onto the bodies with egg white.
- Brush a thin layer of egg yolk over the entire surface of each dinosaur. This gives the puff pastry a beautiful, glossy, golden brown finish.
- Transfer the dinosaurs to the lined baking sheet and bake for about 20 minutes, or until the empanadas are a rich golden brown and the internal temperature reaches 165ºF. Since dinosaur sizes may vary, start checking them after about 18 minutes. Smaller dinosaurs will cook faster.
- Remove from the oven and let them cool on the baking sheet for 5 minutes before serving. The filling will be very hot.
Substitutions & variations
You don't have to make dinosaurs. Use any large cookie cutter your kids like to create different shapes for holidays, birthdays, or just because. Stars, hearts, animals, and other simple shapes work especially well. If you're making something that doesn't come from a circle, you will need to cut out 2 of each shape and glue them together with egg white.
You can use leftover cooked chicken or shredded rotisserie chicken to make these empanadas. Just make sure the chicken is chopped or shredded fairly small so the filling stays inside the pastry and the edges are easy to seal.
Feel free to add cheese according to what your family likes. Cheddar, Monterey Jack, Colby Jack, or a Mexican cheese blend would all be delicious with the chicken.
For picky eaters, keep the filling simple. For more adventurous kids or adults, you can add veggies like finely chopped peppers, onions, corn, or black beans to the chicken mixture.
You can also serve the dinosaur chicken empanadas with a dipping sauce. Ranch dressing, sweet chili, Copycat Chick fil A Sauce, or even Zesty Sauce would be tasty. Or you could go a more traditional route with salsa, taco sauce, guacamole, sour cream, or ketchup.
Storing leftover Dinosaur Chicken Empanadas
Allow leftover dinosaur chicken empanadas to cool completely before placing them in an airtight container with parchment or wax paper between the layers. Store them in the refrigerator for up to 4 days.
You can eat the empanadas cold or at room temperature, which makes them convenient for packed lunches. If you prefer them warm, reheat them in the air fryer or oven until heated through. The microwave works too, although the pastry will be softer.
These chicken empanadas are also great for freezing. Arrange the completely cooled empanadas in a freezer-safe container or zippered freezer bag, separating layers with parchment paper so they don't stick together. Freeze for up to 3 months.
Thaw frozen empanadas overnight in the fridge or reheat them directly from frozen in the oven or air fryer. Making a double batch and freezing half is an easy way to have fun, homemade lunches ready for busy school mornings.
Check out more delicious kid-friendly recipes
- Wormy Apple Snacks
- Homemade Fruit Snacks
- Cheeseburger Soup
- Mini Chicken Pot Pies
- Beef BBQ Biscuit Cups
- 2 Minute Microwave Pizza in a Mug
- Microwave Brownie in a Mug
Recipe
Dinosaur Chicken Empanadas
Equipment
- Circle biscuit cutter set (1"-4") only need the 4-inch
Ingredients
For the savory chicken filling
- 6 ounces ground chicken
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon poultry seasoning
- ½ teaspoon paprika
For the empanadas
- ¾ pound puff pastry thawed
- 1 large egg beaten
- flour for dusting the surface
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lightly flour the work surface.
- Using a rolling pin, carefully roll out the thawed puff pastry to a thickness of about 3 mm(⅛ inch). Cut out circles of 4 inches in diameter from the dough. You will need 6 circles.
- Mix the ground chicken with salt, pepper, and spices until smooth.
- Separate the egg whites from the yolks. Use the egg whites as glue, brushing it all around the edges of the circles. Add about 1½ tablespoons of chicken filling to one side of the circle. Do not overfill; the edges should be open to ensure a tight seal. Fold the dough in half, covering the chicken mixture and lining up the edges. Press the wet edges together. Roll the stuffed half-circles out lightly.
- Using clean scissors, cut triangles from the edges to create the silhouette of a dinosaur. Shape the face as shown, adding eyes made of pepper or coriander. Glue the triangular legs onto the bodies with egg white.
- Brush a thin layer of egg yolk over the entire surface of each dinosaur. This gives the puff pastry a beautiful, glossy, golden brown finish.
- Transfer the dinosaurs to the prepared baking sheet and bake for about 20 minutes, or until the empanadas are a rich golden brown. Since dinosaur sizes may vary, start checking them after about 18 minutes. Smaller dinosaurs will cook faster.
- Remove from the oven and let them cool on the baking sheet for 5 minutes before serving. The filling will be very hot.
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