Description
These Baked Chicken Empanadas are a delicious and easy-to-make savory pastry filled with a flavorful mixture of shredded chicken, sautéed vegetables, and spices, all wrapped in flaky empanada dough and baked to golden perfection. Perfect as a snack, appetizer, or meal, they combine a delightful blend of textures and zesty flavors.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 tbsp chopped fresh cilantro (optional)
Pastry & Finishing
- 1 pack refrigerated empanada dough discs (or 10-12 discs)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, cooking for 3-4 minutes until they soften and become fragrant.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook this mixture for another 1-2 minutes until the spices release their aroma.
- Combine Chicken and Cheese: Add the shredded cooked chicken to the skillet, tossing it well to coat in the flavorful spice mixture. Cook for 3-4 minutes to heat through, then remove from heat. Stir in the shredded cheddar cheese and optional cilantro to combine evenly.
- Prepare Dough: Lay out the refrigerated empanada dough discs on a clean surface. Place about 2 tablespoons of the chicken filling in the center of each dough disc.
- Seal Empanadas: Fold the dough over the filling to form a half-moon shape. Press the edges together firmly and use a fork to crimp and seal the empanadas to prevent filling from leaking out during baking.
- Egg Wash: Arrange the sealed empanadas on the prepared baking sheet. Brush the tops with the beaten egg to give them a golden, glossy finish once baked.
- Bake: Bake the empanadas in the preheated oven for 20 to 25 minutes, or until they turn golden brown and crispy on the outside.
- Serve: Allow the empanadas to cool slightly before serving. Enjoy them warm with your favorite salsa, sour cream, or guacamole for dipping.
Notes
- You can substitute rotisserie chicken with leftover cooked chicken or cooked chicken breast.
- For a spicier filling, add a pinch of cayenne pepper or chopped jalapeños when cooking the vegetables.
- If you prefer a dairy-free version, omit the cheddar cheese or use a vegan cheese alternative.
- Refrigerated empanada dough discs are commonly found in the frozen section of many grocery stores; you can also make your own dough if preferred.
- Egg wash gives a shiny finish but can be omitted or substituted with milk or a plant-based milk for a vegan option.
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
