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