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Chicken Empanadas

These Chicken Empanadas are a crowd-pleaser! Crispy pastry filled with savory chicken and spices, perfect for any occasion.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons neutral oil
  • 1 yellow onion, diced
  • 2 bell peppers (any color), diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups shredded cooked chicken
  • 1 cup water
  • 10 frozen empanada dough rounds (such as Goya, thawed)
  • 1 large egg, lightly beaten

Instructions

  • In a skillet over medium heat, add the neutral oil. Once hot, toss in the diced yellow onion and bell peppers. Sauté for about 5-7 minutes until the onion becomes translucent and the peppers soften.
  • Next, add the minced garlic, tomato paste, ground cumin, dried oregano, kosher salt, and ground black pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes, letting the spices bloom and infuse the vegetables with flavor.
  • Add the shredded cooked chicken to the skillet, followed by the water. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld. Once done, remove from heat and let the mixture cool slightly.
  • Preheat your oven to 400°F (200°C). On a clean surface, lay out the empanada dough rounds. Spoon a generous amount of the chicken filling onto one half of each dough round, leaving the edges clear for sealing.
  • Fold the dough over to create a half-moon shape. Press the edges together firmly to seal, and use a fork to crimp the edges for an extra decorative touch.
  • Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the lightly beaten egg for a beautiful golden finish. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.

Equipment

  • Skillet
  • Mixing Bowl
  • Baking Sheet
  • Pastry Brush

Notes

  • You can prepare the filling a day in advance and store it in the refrigerator.
  • Assembled but unbaked empanadas can be frozen for later use.
  • Ensure your oven is preheated to get that perfect golden crust.