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Chicken Empanadas

Delicious baked chicken empanadas with a golden crispy shell and a flavorful chicken filling, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 empanadas
Course: Appetizer, Snack
Cuisine: Comfort Food, Latin American
Calories: 200
Ingredients Method Notes

Ingredients
  

Chicken Filling
  • 2 cups shredded chicken Cooked chicken, can use rotisserie
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika Or cumin, or both, to add flavor
  • ½ cup cheese, optional Any leftover cheese can be added
  • 1-2 tablespoons jalapeños, optional Add for spiciness, adjust to taste
Empanada Dough
  • 1 package empanada discs or pie crust Store-bought for convenience

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a skillet, sauté the chopped onion and bell pepper until soft. Add garlic and cook for another minute.
  3. Stir in the shredded chicken, paprika, and optional jalapeños and cheese. Mix well and remove from heat.
Assembly
  1. Lay out the empanada discs on a clean surface.
  2. Spoon an appropriate amount of the chicken filling into the center of each disc.
  3. Moisten the edges with water, fold the dough over the filling, and crimp with a fork to seal.
Baking
  1. Place the filled empanadas on the lined baking sheet.
  2. Brush each empanada with a beaten egg for a golden finish.
  3. Bake in the preheated oven for about 25 minutes or until golden brown.

Notes

Leftover empanadas can be stored in an airtight container in the fridge for up to three days. For longer storage, freeze before baking. To reheat, bake in the oven for crispiness.