Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 1 tbsp olive oil
- 1 small onion, finely diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 package (14 oz) pre-made empanada dough discs
- 1 egg (for egg wash)
- Optional: ½ cup shredded cheese, chopped olives, or jalapeños for extra kick
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onions, bell pepper, and garlic until softened (about 3-4 minutes). Add shredded chicken, cumin, paprika, salt, and pepper. Stir well and cook for another 2 minutes. Remove from heat and let cool slightly.
- Lay empanada dough discs on a clean surface. Spoon 1-2 tbsp of chicken filling onto the center of each disc. Fold dough over to create a half-moon shape, then crimp edges with a fork to seal.
- Preheat oven to 375°F (190°C). Place empanadas on a parchment-lined baking sheet. Beat the egg with 1 tbsp water and brush over empanadas for a golden finish. Bake for 20-25 minutes until crispy and golden brown.
- Let empanadas cool for 5 minutes before serving. Pair with chimichurri, salsa, or sour cream for dipping.
Notes
- Shortcut: Use store-bought dough to save time, or make your own if preferred.
- Flavor Boost: Add a splash of lime juice or chopped cilantro to the filling.
- Crispy Secret: Don’t skip the egg wash—it gives that perfect golden crunch!
- Storage: Store in an airtight container for up to 3 days or freeze unbaked empanadas for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 empanada
- Calories: 180 Kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg