Chicken Empanadas
These Chicken Empanadas feature tender, shredded chicken mixed with onions, peppers, and spices, all wrapped in a buttery golden crust. Perfect for lunch, dinner, or appetizers, these empanadas are crispy, savory, and simple to make.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10-12 empanadas
- Category: Appetizer
- Method: Baking
- Cuisine: Argentinian-Inspired
- Diet: Gluten Free
Ingredients
- For the Filling:
- 2 cups shredded cooked chicken (use poached or roast chicken)
- 1 medium onion, finely chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 tbsp chopped cilantro
- 1 tsp chicken bouillon
- 2 tbsp tomato paste
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- For the Dough:
- Store-bought empanada dough (or use homemade or pie dough)
- For the Egg Wash:
- 1 egg (beaten)
Instructions
- Make the Filling:
- Heat olive oil in a skillet. Add onions, bell peppers, and garlic, sautéing until softened. Stir in chicken, cilantro, tomato paste, and spices, simmering for a few minutes.
- Prepare the Dough:
- Roll out empanada dough and cut into 6-inch rounds.
- Fill the Empanadas:
- Place a spoonful of filling on each dough round, fold, and press the edges to seal. Use a fork to crimp the edges.
- Bake:
- Brush each empanada with the beaten egg wash and bake at 375°F (190°C) for 35 minutes or until golden brown.
- Serve:
- Enjoy warm with dipping sauces like ranch or BBQ sauce!
Notes
-
Freeze uncooked empanadas for up to 6 months. Bake frozen at 400°F for 20 minutes.
Find it online: https://yumfamilyrecipes.com/chicken-empanadas/
