Description
These Chicken Empanadas are a delicious Latin American pastry filled with seasoned shredded chicken. Baked to golden perfection, they make a perfect appetizer or snack for any occasion.
Ingredients
Scale
For the Filling:
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup red bell pepper, finely 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
- 1/4 cup tomato sauce
- 1/4 cup chopped fresh cilantro (optional)
For the Empanadas:
- 1 package refrigerated pie crusts (2 rounds) or empanada dough discs
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Filling: In a skillet, sauté onion and bell pepper, then add garlic, spices, chicken, and tomato sauce. Stir in cilantro if using.
- Assemble Empanadas: Roll out the pie crusts, place chicken mixture in the center, fold over, and seal with a fork. Brush with beaten egg.
- Bake: Bake for 18–22 minutes until golden brown. Cool slightly before serving.
Notes
- Use rotisserie chicken for convenience.
- Air-fry at 375°F for 10–12 minutes for a crispy finish.
- Freeze unbaked empanadas for future use.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
