Description
These Chicken Empanadas are delicious Latin American savory pastries filled with a flavorful mixture of shredded chicken, sautéed vegetables, spices, fresh cilantro, and melted cheese. Baked to golden perfection, they make a perfect appetizer or main course that’s easy to prepare and serve for gatherings or family dinners.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded Monterey Jack or cheddar cheese
Dough and Assembly
- 1 package empanada dough discs (or 1 sheet pie crust, cut into 4–5 inch circles)
- 1 egg, beaten (for egg wash)
Instructions
- Sauté the vegetables: In a skillet over medium heat, heat olive oil and sauté the diced onion and red bell pepper for 3–4 minutes until softened.
- Add garlic and spices: Stir in the minced garlic and cook for an additional 1 minute. Then add the shredded chicken, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 2–3 minutes, stirring to combine and let the flavors meld.
- Finish the filling: Remove the skillet from heat and stir in the chopped fresh cilantro and shredded cheese until evenly mixed.
- Prepare the oven and dough: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Take each dough disc and place a spoonful of the chicken filling in the center.
- Seal empanadas: Fold the dough over to create a half-moon shape and crimp the edges firmly with a fork to seal the empanadas tightly.
- Apply egg wash: Place the empanadas on the prepared baking sheet and brush the tops with the beaten egg to achieve a golden, glossy finish after baking.
- Bake: Bake in the preheated oven for 20–25 minutes or until the empanadas turn golden brown and crisp.
- Cool and serve: Let them cool slightly before serving. These empanadas are great with salsa, sour cream, or guacamole on the side.
Notes
- Serve with salsa, sour cream, or guacamole for dipping.
- You can freeze assembled empanadas before baking; just add 5 extra minutes to the baking time if cooking from frozen.
- Use puff pastry for a flakier version if preferred.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Latin American
