Chicken Empanadas
These Chicken Empanadas are crispy, flavorful, and perfect for any occasion. Easy to make and bursting with savory chicken and veggies!
Equipment
- Large Skillet
- Spatula
- Mixing Bowl
- Pastry Brush
- Baking Sheet
- Parchment Paper
Ingredients
- 2 tablespoons neutral oil for sautéing the vegetables
- 1 yellow onion diced
- 2 bell peppers any color, diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste adds richness and depth
- 2 teaspoons ground cumin brings warmth and earthiness
- 1 teaspoon dried oregano for an herbal note
- ½ teaspoon kosher salt enhances all flavors
- ½ teaspoon ground black pepper adds a hint of spice
- 2 cups shredded cooked chicken the star ingredient
- 1 cup water for moisture in the filling
- 10 pieces frozen empanada dough rounds such as Goya, thawed
- 1 large egg lightly beaten, for egg wash
Instructions
Sauté the Vegetables
- In a large skillet, heat the neutral oil over medium heat. Once hot, add the diced yellow onion and diced bell peppers. Sauté for about 5 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
Add the Flavorings
- Stir in the tomato paste, ground cumin, dried oregano, kosher salt, and ground black pepper. Mix well to coat the vegetables and cook for another 2 minutes, allowing the spices to bloom.
Combine with Chicken
- Add the shredded cooked chicken to the skillet along with 1 cup of water. Stir to combine, and let it simmer for about 5 minutes until heated through and the mixture thickens slightly. Remove from heat and let it cool.
Assemble the Empanadas
- Preheat your oven to 400°F (200°C). On a clean surface, lay out the thawed empanada dough rounds. Place a generous spoonful of the chicken filling in the center of each round. Be careful not to overfill.
Seal and Brush
- Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and crimp with a fork for an extra secure seal. Place the empanadas on a lined baking sheet. Brush the tops with the lightly beaten egg for a beautiful golden finish.
Bake
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy. Remove from the oven and let cool slightly before serving.
Notes
- Use leftover rotisserie chicken to save time and add flavor.
- For extra heat, add diced jalapeños or cayenne pepper to the filling.
- Freeze unbaked empanadas on a baking sheet before storing in a freezer bag for up to 3 months.