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Chicken Empanadas

BakedChickenCrunchyDairy-FreeEggFinger FoodGarlicKid-FriendlyLunchOvenParty FoodPastrySavoryVegetable
Time :35 minutes
Yield :10 servings
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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!
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