Description
These Chicken Empanadas are savory Latin American hand pies filled with a flavorful blend of shredded chicken, bell peppers, and spices, all wrapped in flaky pastry and baked to golden perfection. Perfect as appetizers or snacks, they are easy to prepare and can be made ahead for convenience.
Ingredients
Scale
Filling
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 2 cups cooked, shredded chicken breast
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons chicken broth or water
- 2 tablespoons chopped fresh cilantro (optional)
Dough and Finishing
- 1 package (14 oz) refrigerated pie crusts or empanada dough discs (about 10 discs)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Sauté vegetables: In a skillet over medium heat, heat the olive oil and sauté the finely chopped onion and red bell pepper for 3–4 minutes until they are softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Mix in chicken and spices: Add the shredded chicken, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to combine all the ingredients evenly.
- Add tomato paste and broth: Mix in the tomato paste and chicken broth or water, cooking for 2–3 minutes until the filling is well combined and slightly thickened.
- Optional cilantro addition: Remove the skillet from heat and stir in chopped fresh cilantro, if using, to add fresh flavor.
- Prepare dough rounds: Roll out the refrigerated pie crust or empanada dough if needed. Cut into 4–5 inch rounds suitable for folding.
- Assemble empanadas: Place about 2 tablespoons of the chicken filling onto the center of each dough circle. Fold the dough over into a half-moon shape and press the edges firmly to seal. Crimp edges with a fork to ensure a tight seal and prevent filling leakage.
- Apply egg wash: Brush the tops of each empanada with the beaten egg to give them a golden, glossy finish when baked.
- Bake: Arrange the prepared empanadas on the lined baking sheet and bake in the preheated oven for 18–22 minutes or until they turn golden brown and crisp.
- Cool and serve: Remove the empanadas from the oven and allow them to cool slightly before serving. They pair wonderfully with salsa, sour cream, or guacamole.
Notes
- Can be made ahead and frozen either before or after baking for convenient meal prep.
- Add shredded cheese to the filling for a delicious, melty variation.
- Serve with salsa, sour cream, or guacamole to enhance flavor.
