Description
These Chicken Empanadas are a delicious and easy-to-make savory pastry filled with a flavorful mixture of shredded chicken, sautéed vegetables, and melted cheddar cheese. Perfect as a snack, appetizer, or light meal, they feature a golden, flaky crust baked to crispy perfection.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup diced bell pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese
Dough and Finishing
- 1 package refrigerated pie crusts or empanada dough
- 1 egg, beaten (for egg wash)
- 2 tbsp olive oil
Instructions
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add finely chopped onion, minced garlic, and diced bell pepper. Cook until softened and fragrant, about 4-5 minutes.
- Add Chicken and Spices: Stir in shredded chicken, ground cumin, smoked paprika, salt, and pepper. Cook together for 3-4 minutes to combine flavors. Remove the skillet from heat and let the mixture cool slightly.
- Preheat Oven: Set the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Dough Circles: Roll out the refrigerated pie crust or empanada dough on a lightly floured surface. Cut into 4-5 inch circles using a round cutter or a glass.
- Fill Empanadas: Place about 2 tablespoons of the chicken filling onto the center of each dough circle. Sprinkle some shredded cheddar cheese over the filling.
- Seal Edges: Fold the dough over the filling to create a half-moon shape. Press the edges firmly with a fork to seal completely, preventing the filling from leaking during baking.
- Apply Egg Wash: Brush the tops of each empanada with beaten egg. This will give them a beautiful golden and glossy finish once baked.
- Bake: Arrange the empanadas on the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until they turn golden brown and crisp.
- Cool and Serve: Allow the empanadas to cool slightly on a wire rack before serving to let the filling set and to avoid burns.
Notes
- For a spicier filling, add a pinch of chili powder or cayenne pepper to the chicken mixture.
- You can substitute cheddar cheese with Monterey Jack or mozzarella for a different cheese flavor.
- To make ahead, assemble empanadas and freeze them on a baking sheet; once frozen, transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to cooking time.
- Serve with a dipping sauce such as salsa, sour cream, or guacamole for extra flavor.
