Description
These Chicken Empanadas are a delicious Latin American appetizer featuring a savory filling of shredded chicken, spices, and fresh cilantro encased in a flaky pastry crust. Baked to golden perfection, these hand pies are perfect for parties or a flavorful snack.
Ingredients
Scale
Filling:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked chicken breast, shredded
- 1/4 cup tomato sauce
- 1/4 cup chicken broth
- 1/4 cup chopped fresh cilantro
Assembly:
- 1 (14 oz) package empanada dough discs (or homemade dough)
- 1 egg, beaten (for egg wash)
Instructions
- Sauté Aromatics: Heat olive oil in a skillet. Sauté onion, garlic, and bell pepper until softened.
- Add Spices: Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Cook briefly.
- Make Filling: Add chicken, tomato sauce, and broth. Simmer until thickened. Stir in cilantro.
- Prepare Empanadas: Place filling on dough discs. Fold over and crimp edges. Brush with egg wash.
- Bake: Bake at 375°F (190°C) until golden brown, about 20–25 minutes.
- Serve: Enjoy warm with desired dips.
Notes
- You can freeze unbaked empanadas for later.
- Try adding cheese to the filling for extra flavor.
- Pair with chimichurri, sour cream, or salsa for dipping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 35mg
