Description
These delicious Chicken Empanadas are savory, flaky pastries filled with a flavorful mixture of shredded chicken, spices, vegetables, and cheese. Perfect for a snack or appetizer, these baked empanadas are easy to make and even easier to enjoy!
Ingredients
Filling:
- 2 cups cooked shredded chicken
- ½ cup finely chopped onion
- 1 clove garlic, minced
- ½ cup diced red bell pepper
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- Salt and pepper to taste
- ½ cup shredded Monterey Jack or cheddar cheese
- 1 tablespoon chopped fresh cilantro (optional)
Assembly:
- 1 package refrigerated pie dough (2 rounds), or empanada dough
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté Vegetables: In a skillet over medium heat, sauté the onion, garlic, and red bell pepper until softened, about 4–5 minutes.
- Add Chicken Mixture: Add the shredded chicken, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 2 minutes, then remove from heat and let cool slightly.
- Fill Dough: Stir in the cheese and cilantro if using. Roll out the dough, cut into circles, and fill each with the chicken mixture.
- Seal Empanadas: Fold over the dough to create a half-moon shape and press the edges with a fork to seal.
- Bake: Place on the baking sheet, brush the tops with beaten egg, and bake for 18–22 minutes until golden brown.
- Serve: Let cool slightly before serving.
Notes
- These empanadas can be made ahead and frozen before baking.
- Using rotisserie chicken provides a quick shortcut for preparing the filling.
- Serve with salsa, guacamole, or sour cream for dipping.
