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Chicken Empanadas

Delicious homemade Chicken Empanadas with a savory chicken filling, perfect for any gathering or as a snack.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 pieces
Course: Appetizer, Main Dish, Snack
Cuisine: Latin American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken, shredded
  • 1 small onion, finely diced
  • 1 clove garlic, minced
  • 1 whole bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper, to taste
Dough and Topping
  • 1 package empanada dough (store-bought or homemade)
  • 1 whole egg, beaten (for egg wash)
  • Olive oil, for cooking

Method
 

Preparation
  1. In a skillet over medium heat, add a drizzle of olive oil.
  2. Sauté the onion, garlic, and bell pepper until softened, about 5 minutes.
  3. Add the shredded chicken, cumin, paprika, salt, and pepper to the skillet. Mix well and cook for another 2-3 minutes until heated through. Remove from heat and let it cool slightly.
  4. Preheat your oven to 400°F (200°C).
  5. Roll out the empanada dough on a floured surface. Cut out circles approximately 5 inches in diameter.
Assembly and Baking
  1. Place a spoonful of the chicken mixture in the center of each dough circle.
  2. Fold the dough over to create a half-moon shape and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
  3. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
  4. Bake for 20-25 minutes or until golden brown.

Notes

Serve warm with salsa, guacamole, or fresh salad. Store leftovers in an airtight container for up to 3 days, or freeze before baking.