Description
These baked chicken empanadas are a delicious and savory pastry filled with spiced shredded chicken, sautéed vegetables, and melted cheddar cheese. Perfect as a snack or appetizer, they are baked to golden perfection offering a crispy crust with a flavorful and cheesy filling.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 tbsp chopped fresh cilantro (optional)
Dough and Topping
- 1 pack refrigerated empanada dough discs (or 10–12 discs)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, cooking for 3-4 minutes until softened and fragrant.
- Add spices and garlic: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 1-2 minutes to release the aromas of the spices.
- Combine chicken and cheese: Add the shredded chicken to the skillet, mixing well with the spiced vegetables and cooking for 3-4 minutes to meld the flavors. Remove from heat and stir in the shredded cheddar cheese and cilantro if using.
- Fill dough discs: Lay the empanada dough discs flat on a clean surface. Spoon about 2 tablespoons of the chicken mixture into the center of each disc.
- Seal empanadas: Fold the dough over to create a half-moon shape and press the edges together firmly. Use a fork to crimp and seal the edges to prevent any filling from leaking during baking.
- Prepare for baking: Arrange the empanadas on the prepared baking sheet, spacing them to allow air circulation. Brush the tops with beaten egg to create a beautiful golden brown finish.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the empanadas are golden and crispy on the outside.
- Serve: Remove from oven and let cool slightly. Serve warm with your favorite salsa, sour cream, or guacamole for dipping.
Notes
- You can substitute shredded rotisserie chicken with leftover cooked chicken or turkey.
- To make the empanadas spicier, add a pinch of cayenne pepper or chopped jalapeños to the filling.
- If you don’t have empanada dough discs, use refrigerated pie dough and cut into circles.
- These empanadas can be frozen uncooked; freeze on a baking sheet then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
- For a dairy-free option, omit the cheddar cheese or use a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
