Description
Delicious and savory Chicken Empanadas featuring a flavorful filling of sautéed bell peppers, onion, garlic, and shredded chicken, baked to golden perfection in a flaky empanada dough shell. Perfect as a satisfying appetizer or main dish.
Ingredients
Scale
Filling
- 2 tablespoons extra virgin olive oil
- ½ cup minced onion
- 1 red bell pepper, minced
- 1 yellow or orange bell pepper, minced
- 4 garlic cloves, minced
- 2 tablespoons freshly minced cilantro
- 2 cups shredded chicken breast (about 1½ pounds)
- 2 teaspoons chicken bouillon
- 1 tablespoon tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 cup water
Dough & Assembly
- 10 Empanada Dough Shells, store-bought or homemade, rolled into 6-inch rounds (we like Goya)
- 1 egg
- 1 tablespoon water (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 375° F with a rack positioned in the center. Line a sheet pan with parchment paper to prepare for baking.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the minced onion and both red and yellow or orange bell peppers. Cook, stirring frequently, until the vegetables soften, about 5 minutes. Then add the minced garlic and cilantro, cooking until fragrant, about 1 minute.
- Cook Chicken Mixture: Add shredded chicken breast, chicken bouillon, tomato paste, onion powder, garlic powder, kosher salt, and 1 cup of water to the skillet. Bring the mixture to a simmer and cook while stirring often until most of the liquid evaporates but the filling remains moist, about 5-8 minutes.
- Fill Empanada Shells: Working with one dough shell at a time, spoon a heaping ⅓ cup of the chicken filling onto one half of the dough shell, leaving a ¼ inch border around the edges.
- Seal Empanadas: In a small bowl, beat the egg with 1 tablespoon water to make an egg wash. Brush the edges of the dough with the egg wash, reserving some for later. Fold the dough over the filling to create a half-moon shape. Press the edges firmly with a fork to seal completely.
- Prepare for Baking: Place the sealed empanadas on the prepared sheet pan. Brush the tops of each empanada with the remaining egg wash to promote browning.
- Bake: Bake for 35 minutes or until the empanadas are golden brown and cooked through. Remove from oven and let cool slightly before serving.
Notes
- For best results, use fresh empanada dough shells or good quality store-bought dough such as Goya.
- You can substitute cooked rotisserie chicken for shredded homemade chicken to save time.
- Customize the filling by adding olives, raisins, or diced potatoes for regional variations.
- Let empanadas cool slightly after baking to make them easier to handle and eat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
