Description
These crispy, golden-brown Chicken Empanadas are packed with juicy, seasoned chicken, bell peppers, and aromatic spices. Perfect as a party snack, meal prep option, or delicious dinner, they can be baked or fried for your preferred texture.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1/2 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 1 1/2 lbs)
- 2 teaspoons chicken bouillon
- 1 tablespoon tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 10 empanada dough shells (store-bought or homemade, 6-inch rounds)
- 1 egg (for egg wash)
Optional Additions:
- Cheese: Add shredded mozzarella or cheddar for extra richness.
- Spicy Kick: Include diced jalapeños or red pepper flakes.
- Vegetables: Add peas or corn for extra texture.
Instructions
- Prepare the Chicken Filling:
- Heat olive oil in a skillet over medium heat.
- Add onions, bell peppers, and garlic. Sauté until soft (about 3-4 minutes).
- Stir in shredded chicken, bouillon, tomato paste, onion powder, garlic powder, and salt.
- Cook for 5 minutes, stirring occasionally.
- Remove from heat and mix in fresh cilantro.
- Assemble the Empanadas:
- Roll out empanada dough into 6-inch circles if needed.
- Spoon 2 tablespoons of filling into the center of each round.
- Fold the dough over the filling to create a half-moon shape.
- Use a fork or empanada press to seal the edges.
- Apply the Egg Wash:
- Beat 1 egg and brush it over the tops of the empanadas.
- Cook the Empanadas: For Baking:
- Preheat oven to 375°F (190°C).
- Place empanadas on a lined baking sheet.
- Bake for 20-25 minutes or until golden brown.
For Frying:
- Heat 1/2 inch of oil in a deep pan over medium-high heat.
- Fry each empanada for 2-3 minutes per side until crispy and golden.
- Drain on a paper towel-lined plate.
Notes
- Avoid overfilling to prevent leaks.
- Chill the dough for easier handling.
- Seal the edges tightly to prevent opening during cooking.
- Allow empanadas to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish/Snack
- Method: Baking or Frying
- Cuisine: Latin American/Spanish