Description
Delicious and easy-to-make Chicken Empanadas featuring a savory filling of shredded chicken, bell peppers, and spices, wrapped in flaky dough and baked to golden perfection. Perfect as a main course or a hearty snack, these Latin American-inspired hand pies are flavorful and satisfying.
Ingredients
Scale
Filling
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 red bell pepper, finely chopped
- 1/2 green bell pepper, finely chopped
- 1 pound cooked chicken breast, shredded
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 cup tomato sauce
- 1/4 cup chopped green olives (optional)
- Salt and black pepper, to taste
Assembly
- 1 package empanada dough discs (store-bought or homemade)
- 1 egg, beaten for egg wash
Instructions
- Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3 minutes. Add minced garlic and continue cooking for another minute until fragrant.
- Cook the Vegetables: Stir in the chopped red and green bell peppers and cook until they are softened, approximately 4 minutes.
- Prepare the Filling: Add the shredded cooked chicken to the skillet along with ground cumin, smoked paprika, chili powder, and tomato sauce. Stir to combine all ingredients well and simmer the mixture for 5 minutes to allow the flavors to meld together.
- Add Olives and Season: Mix in chopped green olives if using, and season the filling generously with salt and black pepper according to taste. Remove from heat and let the filling cool slightly to prevent dough from becoming soggy.
- Preheat the Oven: Set your oven to 375°F (190°C) to preheat while assembling the empanadas.
- Fill the Empanadas: Place a spoonful of the cooled chicken filling in the center of each empanada dough disc. Fold the disc over the filling to create a half-moon shape and press the edges firmly with a fork to seal tightly.
- Apply Egg Wash and Bake: Lightly brush the tops of each sealed empanada with beaten egg to achieve a golden, glossy crust. Arrange the empanadas on a parchment-lined baking sheet.
- Bake: Bake the empanadas in the preheated oven for 20–25 minutes or until they turn golden brown and crispy on top.
- Serve: Allow the empanadas to cool slightly before serving. Enjoy them warm with chimichurri sauce or salsa on the side as dipping options.
Notes
- You can substitute the chicken with shredded rotisserie chicken for a quicker preparation.
- Empanadas can be made ahead of time and frozen before baking; add a few extra minutes to the bake time when cooking from frozen.
- Serve these empanadas with chimichurri or your favorite salsa for added flavor.
