Description
Delicious baked chicken empanadas featuring a savory filling of shredded chicken, bell peppers, and spices wrapped in a flaky dough, perfect as an appetizer or main course with a Latin American flair.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 1/4 cup chopped fresh cilantro
Dough and Topping
- 2 packages refrigerated empanada dough discs (or homemade)
- 1 large egg, beaten (for egg wash)
Instructions
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Add chopped onion, minced garlic, and diced red and green bell peppers. Cook until softened, about 5 minutes, stirring occasionally to prevent burning.
- Season and Combine: Stir in ground cumin, smoked paprika, chili powder, salt, and black pepper into the softened vegetables. Then add shredded chicken and tomato sauce. Mix until everything is well combined and heated through. Remove from heat and stir in fresh chopped cilantro for a burst of freshness.
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Assemble Empanadas: Place a spoonful of the chicken filling in the center of each empanada dough disc. Fold the dough over to form a half-moon shape. Using a fork, crimp the edges firmly to seal the empanadas and prevent the filling from leaking during baking.
- Apply Egg Wash: Lightly brush the top of each empanada with the beaten egg. This step gives the empanadas a beautiful golden and glossy finish once baked.
- Bake: Arrange the empanadas on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes or until the dough is golden brown and crisp.
- Serve: Allow empanadas to cool slightly to avoid burning your palate. Serve warm with your choice of chimichurri, salsa, or sour cream for dipping.
Notes
- Empanadas can also be fried in hot oil at 350°F for about 3 minutes per side for a crispier texture.
- They freeze well—assemble the empanadas and freeze them before baking. When ready to eat, bake directly from frozen, adding an additional 5 minutes to the baking time.
- Serve these empanadas with chimichurri sauce, salsa, or sour cream for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 220
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 45 mg
