Description
These Chicken Empanadas feature a savory filling of shredded chicken, sautéed vegetables, and spices encased in flaky baked dough, making a perfect Latin American appetizer that’s easy to prepare and delicious to serve.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth
- 1/4 cup green olives, chopped (optional)
For Assembly
- 12 empanada dough disks (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, and cook until softened, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic and cook for 30 seconds until fragrant. Mix in tomato paste, ground cumin, smoked paprika, dried oregano, salt, and black pepper, cooking for 1 minute to release the spices’ aromas.
- Combine Chicken and Broth: Add the cooked shredded chicken and chicken broth to the skillet. Stir well to combine all ingredients and heat through, about 3-4 minutes.
- Incorporate Olives and Cool Filling: Remove the skillet from the heat and fold in the chopped green olives, if using. Let the filling cool slightly to make it easier to handle.
- Prepare Oven: Preheat your oven to 400°F (200°C) to get ready for baking the empanadas.
- Assemble Empanadas: Place a spoonful of the chicken filling in the center of each empanada dough disk. Fold the dough over to form a half-moon shape and crimp the edges securely with a fork to seal.
- Apply Egg Wash: Brush the tops of each empanada with the beaten egg to give a shiny, golden finish when baked.
- Bake: Arrange the empanadas on a baking sheet lined with parchment paper and bake in the preheated oven for 18 to 22 minutes until they turn golden brown.
- Cool and Serve: Allow the empanadas to cool slightly before serving to enjoy the perfect balance of crispy dough and warm, flavorful filling.
Notes
- You can air-fry the empanadas at 375°F for 10 to 12 minutes for a crispier finish.
- For spicier empanadas, add 1 minced jalapeño to the filling.
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
- Reheat empanadas in a toaster oven or oven to maintain crispiness.
