Description
These Chicken Empanadas are filled with a flavorful combination of tender, juicy shredded chicken, sautéed onions, peppers, garlic, and spices. The dough is baked to perfection, resulting in a crispy, golden exterior with a savory filling inside. Perfect for a savory snack or main dish!
Ingredients
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2 tablespoons extra virgin olive oil
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½ cup minced onion
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1 red bell pepper, minced
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1 yellow or orange bell pepper, minced
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4 garlic cloves, minced
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2 tablespoons freshly minced cilantro
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2 cups shredded chicken breast (about 1½ pounds)
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2 teaspoons chicken bouillon
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1 tablespoon tomato paste
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1 teaspoon onion powder
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1 teaspoon garlic powder
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½ teaspoon kosher salt
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10 Empanada Dough Shells, store-bought or homemade, rolled into 6-inch rounds
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1 egg
Instructions
Preheat the Oven:
Preheat the oven to 375°F with a rack positioned in the center. Line a sheet pan with parchment paper for easy cleanup.
Prepare the Filling:
Heat the olive oil in a large skillet over medium heat. Add the minced onion and bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cilantro and cook for an additional 1 minute until fragrant.
Cook the Chicken Mixture:
Add the shredded chicken, chicken bouillon, tomato paste, onion powder, garlic powder, salt, and 1 cup of water. Bring to a simmer and cook, stirring often, until the liquid has mostly evaporated but the mixture remains slightly moist (about 5-8 minutes).
Assemble the Empanadas:
Take one empanada dough shell at a time and add a heaping ⅓ cup of the chicken filling to one side of the dough, leaving about a ¼ inch border around the edge.
Seal the Empanadas:
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash onto the edges of the dough, then fold the dough over the filling. Press the edges firmly with a fork to seal.
Brush and Bake:
Place the sealed empanadas on the prepared sheet pan. Brush the tops with the remaining egg wash. Bake in the preheated oven for 35 minutes, or until the empanadas are golden brown and crispy.
Notes
For a spicier version, add some chopped jalapeños or chili powder to the filling.
Serve with a salsa or guacamole for extra flavor.
You can freeze these empanadas before baking. Just bake them from frozen, adding a few extra minutes to the cooking time.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
