Description
These Chicken Empanadas are a delicious Latin American appetizer featuring a savory filling of shredded chicken, vegetables, and spices encased in flaky empanada dough, then baked to golden perfection. Perfect as a snack or party treat, they’re flavorful, easy to make, and versatile enough to freeze or pan-fry.
Ingredients
Scale
For the Filling
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, finely diced
- 1 pound cooked chicken breast, shredded
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup chicken broth or tomato sauce
- 1/4 cup chopped fresh cilantro (optional)
For Assembling
- 1 package empanada dough discs (or homemade dough)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Sauté Vegetables: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the finely chopped onion, minced garlic, and diced red bell pepper. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Spices and Chicken: Stir in shredded cooked chicken, ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Mix thoroughly to evenly coat the chicken with the spices.
- Simmer with Liquid: Pour in 1/4 cup chicken broth or tomato sauce and let the mixture simmer for 3 to 4 minutes, allowing flavors to meld and the filling to remain moist but not watery.
- Incorporate Cilantro and Cool Filling: Remove from heat and stir in chopped fresh cilantro if desired. Allow the filling to cool slightly to make it easier to handle during assembly.
- Fill Empanadas: Place about 2 tablespoons of the cooled filling into the center of each empanada dough disc. Fold the dough over the filling to create a half-moon shape and press the edges firmly with a fork to seal completely.
- Apply Egg Wash: Brush the tops of the empanadas with the beaten egg. This will give them a beautiful golden-brown, glossy finish once baked.
- Bake Empanadas: Arrange the empanadas on the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes, or until the dough is golden brown and crisp.
- Cool and Serve: Let the empanadas cool slightly on a wire rack before serving to avoid burns and to help set the filling.
Notes
- Use store-bought rotisserie chicken to save time and add extra flavor.
- These empanadas can be cooked alternatively by air frying or pan frying if preferred.
- Serve with complementary dips such as salsa, chimichurri, or sour cream to enhance flavors.
- Unbaked empanadas can be frozen for up to 2 months; bake directly from frozen adding a few extra minutes to baking time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
