Description

These savory Chicken Empanadas are a delicious handheld treat featuring a flavorful filling of shredded chicken, sautéed bell peppers, onions, and aromatic spices encased in a crispy golden crust. Perfect for a snack, appetizer, or meal, these empanadas are baked to perfection, offering a satisfying combination of tender chicken and vibrant seasonings in every bite.

Ingredients

Units Scale

Filling

2 tablespoons extra virgin olive oil
1/2 cup minced onion
1 red bell pepper, minced
1 yellow or orange bell pepper, minced
4 garlic cloves, minced
2 tablespoons freshly minced cilantro
2 cups shredded chicken breast (about 1 1/2 pounds)
2 teaspoons chicken bouillon
1 tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1 cup water

Empanada Dough

10 Empanada Dough Shells (store-bought or homemade, rolled into 6-inch rounds, such as Goya)

Egg Wash

1 egg
1 tablespoon water

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Instructions

Preheat the Oven: Set your oven to 375°F (190°C) and place a rack in the center position. Line a sheet pan with parchment paper to prevent sticking and ensure easy cleanup.
Sauté Vegetables: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the minced onion along with the red and yellow or orange bell peppers. Cook them, stirring frequently, until they soften, which should take about 5 minutes. Then add the minced garlic and freshly minced cilantro, cooking for another minute until fragrant.
Prepare Chicken Filling: Stir in the shredded chicken breast, chicken bouillon, tomato paste, onion powder, garlic powder, kosher salt, and 1 cup of water into the skillet. Bring the mixture to a simmer and continue cooking, stirring often, until most of the liquid evaporates but the filling remains moist, approximately 5 to 8 minutes.
Fill the Dough: Take one empanada dough shell at a time. Place a generous heaping ⅓ cup of the chicken filling onto one half of the dough, leaving about a ¼ inch border around the edge to allow for sealing.
Seal the Empanadas: In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush the egg wash along the edges of the dough. Fold the dough over the filling, forming a half-moon shape, then firmly press the edges together with a fork to seal the empanada tightly.
Bake: Arrange the sealed empanadas on the prepared baking sheet and brush each one with the remaining egg wash for a beautiful, glossy finish. Bake in the preheated oven for 35 minutes or until the empanadas are golden brown and crisp on the outside.

Notes

Use pre-cooked or leftover shredded chicken to save time.
Adjust the seasoning to taste, especially the salt and spices.
Empanada dough rounds can be found in many grocery stores or made at home for a fresh touch.
Ensure the edges are pressed firmly to prevent the filling from leaking during baking.
Serve empanadas warm with a side of salsa, sour cream, or guacamole for extra flavor.