Description
These Chicken Empanadas are a delicious Latin American appetizer featuring a flavorful chicken filling encased in a crispy pastry shell. Perfect for parties or as a savory snack!
Ingredients
Scale
Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 cups cooked shredded chicken
- ½ cup tomato sauce
- ¼ cup chopped green olives (optional)
- Salt and pepper to taste
Empanadas:
- 1 package (14 oz) refrigerated empanada dough discs or homemade dough
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Sauté Onion and Spices: In a skillet, heat olive oil over medium heat. Add onion and cook until soft. Stir in garlic, cumin, and smoked paprika and cook for 1 minute.
- Add Chicken Filling: Mix in shredded chicken, tomato sauce, and olives. Season with salt and pepper. Cook until combined and slightly thickened. Cool slightly.
- Fill Empanadas: Place filling in the center of each empanada disc. Fold over to form a half-moon shape, seal edges with a fork.
- Bake: Arrange empanadas on the baking sheet, brush with beaten egg. Bake for 20–25 minutes until golden brown. Serve warm.
Notes
- You can prepare the filling in advance and refrigerate for up to 2 days.
- Empanadas can be frozen before baking—bake directly from frozen, adding extra time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
