Description
Chicken Empanadas are savory pastries filled with a delicious mixture of seasoned chicken, vegetables, and spices, wrapped in a flaky crust.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1 package of empanada dough (about 10–12 discs)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat some oil over medium heat and sauté the onion and bell pepper until soft.
- Add garlic, cumin, paprika, salt, and black pepper; cook for another minute.
- Stir in the shredded chicken and cilantro until well combined. Remove from heat and let cool.
- On a clean surface, lay out the empanada dough discs.
- Place a spoonful of the chicken mixture in the center of each disc.
- Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
- Brush the tops with the beaten egg.
- Place the empanadas on a baking sheet and bake for 25-30 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- For a spicier filling, add diced jalapeños or chili powder.
- These can be made ahead of time and frozen before baking.
- Serve with salsa or a dipping sauce of your choice.
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg