Ingredients
Scale
- 1 package (14.1 oz) refrigerated pie crusts or empanada discs
- 2 cups cooked, shredded chicken
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (any color)
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chicken broth (or water)
- 1 egg, beaten (for egg wash)
Instructions
- In a skillet, sauté the diced onion and bell pepper over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper. Add the chicken broth or water to moisten the mixture and simmer for 5-7 minutes.
- Preheat your oven to 375°F (190°C). Roll out the pie crusts or use pre-made empanada discs.
- Place a spoonful of the chicken filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork.
- Place the empanadas on a parchment-lined baking sheet, brush with beaten egg, and bake for 20-25 minutes until golden brown.
- Remove from the oven, let cool for a few minutes, and serve warm with your favorite dipping sauce.
Notes
- For a spicier kick, add cayenne pepper or hot sauce to the chicken filling.
- You can use water or vegetable broth if you don’t have chicken broth.
- Experiment with different vegetables like corn, peas, or black beans.
- Assemble empanadas in advance and store in the refrigerator for up to 24 hours before baking.
- For a vegetarian option, substitute chicken with cooked lentils or black beans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
- Diet: High Protein
Nutrition
- Serving Size: 1 empanada
- Calories: 210 Kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg