Description
These delicious Chicken Empanadas are a perfect handheld treat featuring tender shredded chicken mixed with sautéed vegetables and spices, all encased in a flaky, golden pie crust. Ideal for appetizers or a main course, they are baked to crispy perfection and full of Latin American flavors.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 1/2 cup diced onions
- 1/2 cup diced red bell pepper
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup tomato sauce
- 1/4 cup chopped fresh cilantro
Dough and Topping
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Cooking
- 1 tablespoon olive oil
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced onions, red bell pepper, and minced garlic. Cook, stirring occasionally, for about 3–4 minutes until the vegetables are soft and fragrant.
- Add Spices and Chicken: Stir in the shredded chicken, ground cumin, smoked paprika, chili powder, salt, and pepper. Mix well to evenly coat the chicken with the spices.
- Add Tomato Sauce and Cilantro: Pour in the tomato sauce and fold in the chopped fresh cilantro. Continue cooking for 2–3 minutes until the mixture is heated through and flavors meld.
- Prepare Dough Circles: Roll out the refrigerated pie crusts on a clean surface. Using a 4–5 inch round cutter or a similarly sized bowl, cut out circles from the dough.
- Assemble Empanadas: Spoon about 2 tablespoons of the chicken filling onto the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges firmly with a fork to seal, preventing the filling from leaking.
- Apply Egg Wash: Brush the tops of each empanada with the beaten egg to help achieve a golden and shiny crust when baked.
- Bake: Place the empanadas on the prepared baking sheet and bake in the preheated oven for 20–25 minutes, or until the crust is golden brown and cooked through.
- Serve: Let the empanadas cool slightly before serving warm. Enjoy them with your favorite dips like salsa, sour cream, or chimichurri sauce.
Notes
- Empanadas can be made ahead and frozen before baking for convenient meals later.
- For a spicier filling, add chopped jalapeños or a dash of hot sauce along with the spices.
- Serve with salsa, sour cream, or chimichurri for added flavor and dipping options.
- If gluten-free, substitute the refrigerated pie crust with a gluten-free variety to suit dietary needs.
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 40mg
