Description
Golden, flaky empanadas stuffed with a flavorful mixture of shredded chicken, onions, spices, and cheese — perfect for appetizers or a satisfying meal.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup diced bell pepper
- 1/2 cup shredded cheddar cheese
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 package refrigerated pie crusts or empanada dough
- 1 egg, beaten (for egg wash)
- 2 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and bell pepper until softened.
- Add shredded chicken, cumin, smoked paprika, salt, and pepper. Stir well and cook for 3-4 minutes. Remove from heat and let cool slightly.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out dough and cut into 4-5 inch circles.
- Place about 2 tbsp of chicken filling in the center of each dough circle. Sprinkle with shredded cheddar cheese.
- Fold dough over filling to form a half-moon shape. Press edges with a fork to seal.
- Brush empanadas with beaten egg for a golden finish.
- Bake for 20-25 minutes or until golden brown and crisp.
- Let cool slightly before serving.
Notes
- Use store-bought rotisserie chicken for convenience.
- Add olives or diced jalapeños for extra flavor.
- Serve with salsa, sour cream, or chimichurri sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg