Classic Chicken Empanadas

Ingredients

• 12 units Empanada dough discs
• 2 cups Cooked chicken breast, shredded
• 1 medium Yellow onion, finely diced
• 0.5 cup Red bell pepper, diced
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 0.25 cup Chicken broth
• 0.25 cup Green olives, chopped(optional)
• 2 tablespoons Olive oil
• 1 large Egg, beaten for wash
• 1 to taste Salt and black pepper

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat and sauté the onions and bell peppers until softened, about 5 minutes.

2. 2

   Add the minced garlic, cumin, and paprika, stirring for 1 minute until fragrant.

3. 3

   Stir in the shredded chicken and chicken broth, simmering until the liquid has mostly evaporated but the mixture remains moist.

4. 4

   Remove from heat and stir in the chopped olives; let the filling cool completely before assembling.

5. 5

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

6. 6

   Place a spoonful of chicken filling in the center of each dough disc, fold in half, and crimp the edges with a fork to seal.

7. 7

   Arrange empanadas on the baking sheet and brush the tops generously with the beaten egg wash.

8. 8

   Bake for 20-25 minutes or until the empanadas are golden brown and crispy.