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Simple Recipes for Every Day

Chicken Empanadas

8 homemade Chicken empanadas on a plate
  • Serves:  10
  • Prep Time:  30 min
  • Cook Time:  35 min

Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ cup minced onion
  • 1 red bell pepper, minced
  • 1 yellow or orange bell pepper, minced
  • 4 garlic cloves, minced
  • 2 tablespoons freshly minced cilantro
  • 2 cups shredded chicken breast, about 1½ pounds
  • 2 teaspoons chicken bouillon
  • 1 tablespoon tomato paste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 10 Empanada Dough Shells, store-bought or homemade, rolled into 6-inch rounds (we like Goya)
  • 1 egg

Method

  1. Preheat the oven to 375° F with a rack in the center position. Line a sheet pan with parchment paper.

  2. Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook, stirring, until softened, about 5 minutes. Add the garlic and cilantro and cook, stirring, until fragrant, about 1 minute.

  3. Add the chicken, bouillon, tomato paste, onion powder, garlic powder, salt, and 1 cup water. Bring to a simmer and cook, stirring often, until the liquid has mostly evaporated, but the mixture is not dry, 5-8 minutes.

  4. Working with one dough shell at a time, add a heaping ⅓ cup of filling to one side of the dough, leaving a ¼ inch border around the edge.

  5. In a small bowl, beat the egg with 1 tablespoon of water. Brush the egg wash on the dough edges, reserving the remaining egg wash, then fold the dough over the filling. Using a fork, firmly press the edges together to seal. Place the empanadas on the prepared sheet. Brush each empanada with the remaining egg wash, then bake for 35 minutes, or until golden browned.