Instructions

• Heat 2 tablespoons neutral oil in a large skillet over medium heat until the oil shimmers.
• Add ½ yellow onion (diced) and 2 bell peppers (diced). Cook, stirring occasionally, until the vegetables are softened, about 5–7 minutes.
• Add 4 cloves garlic (minced) and cook, stirring, 30–60 seconds until fragrant.
• Stir in 2 tablespoons tomato paste, 2 teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Cook, stirring, about 1–2 minutes, until the tomato paste darkens and the spices are fragrant.
• Add 2 cups shredded cooked chicken and 1 cup water. Bring to a simmer and cook, stirring occasionally, until most of the liquid has evaporated and the chicken is heated through (until the mixture is moist but not soupy). Remove from heat and let the filling cool slightly. (You may chill the filling now if making ahead.)
• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• If your empanada dough rounds are still frozen, thaw them according to the package directions. Place 10 thawed empanada dough rounds on your work surface.
• Spoon 2 tablespoons of the filling onto the center of each dough round.
• Moisten the edges of each dough round with a little water, fold each round in half to form a half-moon, and press the edges together. Use a fork to crimp and seal the edges.
• Place the sealed empanadas on the prepared baking sheet, spacing them so they do not touch. Brush the tops with 1 large egg (lightly beaten).
• Bake in the preheated oven for 25–30 minutes, or until the empanadas are golden brown.
• Remove from the oven and let the empanadas cool slightly before serving.