These baked chicken empanadas are warm, flaky, and filled with a savory, comforting chicken mixture. They’re simple enough for a weeknight dinner but special enough to serve for gatherings or game days. Baking keeps them lighter while still delivering that classic empanada crunch.
Ingredients
- 2 cups cooked chicken, finely chopped
- 1 tbsp olive oil
- 1/2 cup yellow onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup tomato sauce
- 1 tbsp fresh cilantro, chopped
- 10 empanada dough discs, thawed
- 1 large egg, beaten
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook for 3-4 minutes until softened.
- Stir in garlic, cumin, smoked paprika, salt, and black pepper. Cook for 30 seconds until fragrant.
- Add chopped chicken and tomato sauce. Cook for 2-3 minutes until the mixture is well combined. Remove from heat and stir in cilantro.
- Spoon about 2 tbsp of filling into the center of each empanada disc. Fold in half, seal edges with a fork, and place on the baking sheet. Brush with beaten egg.
- Bake for 18-20 minutes, until golden brown and crisp. Let cool slightly before serving.
Tip: Keep unused empanada dough covered with a damp towel so it doesn’t dry out while assembling.
These baked chicken empanadas are perfect for dipping, sharing, and savoring, save this recipe for your next cozy meal.
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Baked Chicken Empanadas
- Total Time: 40 minutes
- Yield: 10 empanadas 1x
Description
Baked chicken empanadas with a savory, seasoned filling and a flaky golden crust.
Ingredients
2 cups cooked chicken, finely chopped
1 tbsp olive oil
1/2 cup yellow onion, finely diced
1/2 cup red bell pepper, finely diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/3 cup tomato sauce
1 tbsp fresh cilantro, chopped
10 empanada dough discs, thawed
1 large egg, beaten
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook for 3-4 minutes until softened.
3. Stir in garlic, cumin, smoked paprika, salt, and black pepper. Cook for 30 seconds until fragrant.
4. Add chopped chicken and tomato sauce. Cook for 2-3 minutes until the mixture is well combined. Remove from heat and stir in cilantro.
5. Spoon about 2 tbsp of filling into the center of each empanada disc. Fold in half, seal edges with a fork, and place on the baking sheet. Brush with beaten egg.
6. Bake for 18-20 minutes, until golden brown and crisp. Let cool slightly before serving.
Notes
Keep empanada dough covered while assembling to prevent drying.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Latin-inspired