Description
Savory Chicken Empanadas are delicious pastries filled with a flavorful mixture of shredded chicken, vegetables, and spices, perfect for any occasion.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup onion, finely chopped
- 1 cup bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until softened, about 5 minutes.
- Stir in the garlic, cumin, paprika, salt, and black pepper. Cook for another minute until fragrant.
- Add the shredded chicken and cilantro to the skillet, mixing well to combine. Remove from heat and let the filling cool slightly.
- Roll out the pie crusts on a lightly floured surface. Cut out circles using a 4-5 inch round cutter.
- Place about 2 tablespoons of the chicken filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
- Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.
Notes
- For a spicier kick, add 1/2 teaspoon of cayenne pepper to the filling.
- You can also substitute the chicken with cooked ground beef or turkey for a different flavor.
- Serve with salsa or guacamole for dipping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg