Description
These Shredded Chicken Empanadas are a delicious and savory handheld pastry filled with a flavorful mixture of seasoned shredded chicken, bell peppers, and aromatic spices. Baked to golden perfection, they offer a satisfying crispy exterior with a juicy, spiced filling inside, perfect for appetizers, snacks, or a meal.
Ingredients
For the Filling
- 2 tablespoons neutral oil (vegetable or canola oil)
- ½ yellow onion, diced
- 2 bell peppers (any color), diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups shredded cooked chicken
- 1 cup water
For Assembling
- 10 frozen empanada dough rounds (such as Goya, thawed)
- 1 large egg, lightly beaten (for egg wash)
Instructions
- Make the Filling: Heat oil in a large skillet over medium heat. Add diced onion and bell peppers; cook, stirring occasionally, until softened about 5-7 minutes.
- Add Garlic: Stir in minced garlic and cook for an additional 30-60 seconds until fragrant.
- Season the Filling: Mix in tomato paste, ground cumin, dried oregano, kosher salt, and black pepper. Cook while stirring until tomato paste darkens and spices become fragrant, approximately 2 minutes.
- Combine Chicken and Simmer: Add shredded chicken and water. Simmer until most liquid evaporates and chicken is warm and juicy. Remove from heat and allow to cool slightly. Refrigerate if not assembling immediately.
- Preheat Oven: Heat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Assemble Empanadas: Place thawed dough rounds on a clean surface. Spoon 2 tablespoons of filling onto center of each round.
- Fold Dough: Moisten edges of dough with water, fold dough over filling to create half-moon shape.
- Seal Edges: Press edges with a fork to crimp and firmly seal the empanadas.
- Apply Egg Wash: Place empanadas on prepared baking sheet and brush tops lightly with beaten egg to achieve golden brown finish.
- Bake: Bake in preheated oven for 25-30 minutes or until empanadas are golden and crisp.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- The filling can be prepared and refrigerated up to 24 hours before assembling.
- Make sure to thoroughly seal edges to prevent filling from leaking while baking.
- Substitute empanada dough with puff pastry for a flakier crust, adjusting baking time accordingly.
- Serve with salsa, chimichurri, or a dipping sauce of your choice for added flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
