Recipe Background
Empanada means "embreaded" in Spanish, which is a concise description for a golden brown pastry enveloping filled with juicy chicken. Packed with herbs, mellow tomatoes, and a deep savory flavor, Chicken Empanadas are packages of pure taste. Crispy, buttery, and rich, Chicken Empanadas are a fun and delightful take on a main course. They’re like little meat pies!
Empanada means "embreaded" in Spanish, which is a concise description for a golden brown pastry enveloping filled with juicy chicken. Packed with herbs, mellow tomatoes, and a deep savory flavor, Chicken Empanadas are packages of pure taste. Crispy, buttery, and rich, Chicken Empanadas are a fun and delightful take on a main course. They’re like little meat pies!
Ingredients
- 2 tablespoons olive oil
- 1/2 cup onion minced
- 1 red bell pepper minced
- 1 yellow or orange bell pepper minced
- 4 cloves garlic minced
- 2 tablespoons cilantro finely minced
- 2 cups chicken breast cooked and shredded
- 1 cup water
- 2 teaspoons chicken bouillon
- 1 tablespoon tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 10 empanada dough shells or store-bought pie crust
For the egg wash:
- 1 egg
- 1 tablespoon water
Directions
- Preheat the oven to 375 degrees F. Prepare a baking sheet by lining it with parchment paper.
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat.
- Add in the onions and peppers.
- Cook until the veggies are softened and the onions are translucent, about 5 minutes.
- Add the garlic and cilantro, and stir, sauteing for 1 minute.
- Add the chicken, the 1 cup of the water, the chicken bouillon, the tomato paste, the onion powder, the garlic powder, and the salt.
- Bring the mixture to a simmer, stirring often.
- Allow the mixture to cook until most of the liquid has evaporated but the mixture is not dry, about 5-8 minutes.
- Working with one dough shell at a time, add 1/3 cup of the filling mixture onto one side of the dough shell. If using pie crust, roll the dough out very thin and cut it into 6-7-inch discs.
- Beat together the egg and the remaining 1 tablespoon of the water to make an egg wash.
- Wet a pastry brush with the egg wash, and use it to dampen about 1/4-inch around the edge of the filled dough. If you do not have a pastry brush, you can also use your finger to dampen the dough.
- Fold the dough disc in half.
- Using a fork, firmly press the edges together.
- Repeat with the remaining dough and filling.
- Place the filled empanadas on the lined baking sheet.
- Brush the top of each empanada with the egg wash.
- Bake the empanadas until golden brown, about 35 minutes.
- Serve warm!
×
