Description
These Baked Chicken Empanadas are a delicious Latin American appetizer that features a flavorful chicken and vegetable filling encased in a flaky pastry crust. Perfect for parties or as a savory snack!
Ingredients
Scale
For the Filling:
- 2 cups cooked shredded chicken
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheddar or Monterey Jack cheese
For the Empanadas:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Filling: In a skillet, sauté onion, bell pepper, and garlic. Add spices, then mix in chicken, cilantro, and cheese.
- Assemble Empanadas: Roll out pie crusts, cut circles, fill each with the chicken mixture, fold, and seal edges.
- Bake: Brush empanadas with egg wash, bake for 18-20 minutes until golden brown.
- Serve: Let cool slightly before serving.
Notes
- These empanadas can be frozen before baking—just freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
- Serve with salsa, guacamole, or sour cream for dipping.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 1g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg
