Description
These Baked Chicken Empanadas are a delicious Latin American appetizer perfect for any occasion. Flaky pie crusts are filled with a savory mixture of shredded chicken, veggies, and cheese, then baked until golden brown. Serve these hand pies with salsa, sour cream, or guacamole for a flavorful snack or party dish.
Ingredients
Filling:
- 2 cups cooked and shredded chicken breast
- ½ cup finely chopped onion
- 1 clove garlic (minced)
- ½ cup diced red bell pepper
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- ½ cup shredded cheddar or Monterey Jack cheese
- 2 tbsp chopped fresh cilantro (optional)
Crust:
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Sauté vegetables: In a skillet, sauté onion, garlic, and red bell pepper in olive oil until softened.
- Add chicken and spices: Stir in shredded chicken, cumin, paprika, chili powder, salt, and pepper. Cook briefly, then let cool.
- Assemble empanadas: Roll out pie crusts, cut circles, add filling, fold over, and seal edges. Place on baking sheet.
- Bake: Brush empanadas with beaten egg and bake for 18-22 minutes until golden brown.
- Serve: Let cool slightly before serving. Enjoy with salsa, sour cream, or guacamole.
Notes
- These can be made ahead and frozen before baking—adjust bake time if baking from frozen.
- Serve with salsa, sour cream, or guacamole for dipping.
