Classic Chicken Empanadas
Golden, flaky pastry pockets filled with a savory mixture of shredded chicken, sautéed onions, and traditional Latin spices.
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Ingredients
- 12 units Empanada dough discs
- 2 cups Cooked chicken breast, shredded
- 1 medium Yellow onion, finely diced
- 1/2 cup Red bell pepper, diced
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1/2 teaspoon Smoked paprika
- 1/4 cup Chicken broth
- 1/4 cup Green olives, chopped(optional)
- 2 tablespoons Olive oil
- 1 large Egg, beaten for wash
- 1 to taste Salt and black pepper
Instructions
- 1
Heat olive oil in a large skillet over medium heat and sauté the onions and bell peppers until softened, about 5 minutes.
- 2
Add the minced garlic, cumin, and paprika, stirring for 1 minute until fragrant.
- 3
Stir in the shredded chicken and chicken broth, simmering until the liquid has mostly evaporated but the mixture remains moist.
- 4
Remove from heat and stir in the chopped olives; let the filling cool completely before assembling.
- 5
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 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
Arrange empanadas on the baking sheet and brush the tops generously with the beaten egg wash.
- 8
Bake for 20-25 minutes or until the empanadas are golden brown and crispy.
Nutrition per Serving
320
Calories
18g
Protein
34g
Carbs
14g
Fat
2g
Fiber
2g
Sugar
580mg
Sodium
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