Description
These Chicken Empanadas are delicious Latin American hand pies filled with a savory mixture of shredded chicken, sautéed vegetables, and aromatic spices, all baked to golden perfection. Perfect as an appetizer or snack, they are easy to prepare and can be made ahead of time.
Ingredients
Scale
Filling
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked chicken breast, shredded
- 1/4 cup tomato sauce
- 1/4 cup chicken broth
- 1/4 cup chopped fresh cilantro
Dough and Finishing
- 1 (14 oz) package empanada dough discs or homemade dough
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the filling: Heat olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté for 4 to 5 minutes until vegetables are softened and fragrant.
- Add spices: Stir in ground cumin, smoked paprika, chili powder, salt, and black pepper. Continue cooking and stirring for 30 seconds to toast the spices and bring out their flavors.
- Combine chicken and liquids: Add the shredded cooked chicken breast, tomato sauce, and chicken broth to the skillet. Stir well to combine all ingredients.
- Simmer the filling: Allow the mixture to simmer gently for 5 minutes, stirring occasionally until it thickens slightly and is heated through.
- Finish the filling: Remove from heat and stir in the chopped fresh cilantro. Let the filling cool slightly to make handling easier during assembly.
- Preheat oven: While the filling cools, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Assemble empanadas: Place about 2 tablespoons of the cooled filling in the center of each empanada dough disc. Fold the dough over to create a half-moon shape. Crimp the edges together with a fork to seal the empanadas tightly.
- Apply egg wash: Brush the tops of each empanada with the beaten egg to help them achieve a shiny, golden crust during baking.
- Bake: Arrange the empanadas on the prepared baking sheet, leaving some space between them. Bake in the preheated oven for 20 to 25 minutes or until they are golden brown and crisp.
- Serve: Remove from the oven and allow to cool slightly before serving warm. Enjoy with your favorite dipping sauces like chimichurri, sour cream, or salsa.
Notes
- You can make these empanadas ahead of time and freeze them before baking for convenient, ready-to-bake snacks.
- Add cheese to the filling for extra richness and flavor.
- Serve with chimichurri sauce, sour cream, or salsa to complement the savory filling.
