Easy Chicken Empanadas (Printable Version)
Flaky pastries filled with seasoned chicken, bell peppers, and fresh herbs - perfect for snacks, entertaining, or meal prep.
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons extra virgin olive oil
02 -
1/2 cup minced onion
03 -
1 red bell pepper, minced
04 -
1 yellow or orange bell pepper, minced
05 -
4 garlic cloves, minced
06 -
2 tablespoons fresh cilantro, minced
07 -
2 cups shredded chicken breast (about 680g)
08 -
2 teaspoons chicken bouillon
09 -
1 tablespoon tomato paste
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic powder
12 -
1/2 teaspoon kosher salt
13 -
10 empanada dough shells (15cm rounds)
14 -
1 egg for egg wash
# Steps:
01 -
Preheat oven to 190°C (375°F) and line baking sheet with parchment paper.
02 -
Heat oil in large skillet over medium heat.
03 -
Add onions and peppers to skillet, cooking until soft, about 5 minutes.
04 -
Incorporate garlic and cilantro, cooking for 1 minute until fragrant.
05 -
Mix in shredded chicken, bouillon, tomato paste, seasonings, and a splash of water. Simmer until liquid evaporates, approximately 5-8 minutes.
06 -
Place approximately 80g (1/3 cup) filling on each dough round.
07 -
Mix egg with a small amount of water to create an egg wash. Brush edges of dough with this mixture.
08 -
Fold dough over filling to create half-moon shapes and seal edges firmly with a fork.
09 -
Brush tops of empanadas with remaining egg wash for a golden finish.
10 -
Bake for 35 minutes until empanadas are golden brown and crisp.
# Notes:
01 -
These empanadas work excellently for meal preparation. Consider making a large batch and freezing for convenient future meals.