Tender, juicy shredded chicken, onions, peppers and garlic make a hearty, savory filling for our easy chicken empanada recipe.
Meaty Little Pockets of Delicious.
Loaded with shredded chicken, onions, peppers and garlic, these chicken empanadas are fast favorites. Flavored with onion powder, tomato paste and garlic powder, they’re the opposite of fancy and the epitome of savory goodness.
Chicken Empanadas Ingredients :
- Shredded chicken breast
- Onion
- Bell peppers
- Garlic
- Cilantro
- Chicken bouillon
- Tomato paste
- Onion powder
- Garlic powder
- Egg
In addition to some olive oil and salt.
How to Make Chicken Empanadas :
- SERVES: 10
- PREP TIME: 30 min
- COOK TIME: 35 min
- CALORIES: 224
Now that you know how easy the empanada dough can be, it’s time to actually try your hand at making these delicious Argetinian chicken empanadas! Baked chicken empanadas are a cozy, comforting meal, and (bonus) they’re actually kind of fun to make, too! Here’s how it’s done:
- Make the chicken empanada filling. Start with peppers and onions in a warm skillet, then add garlic, cilantro, shredded cooked chicken, bouillon, tomato paste, onion powder, and garlic powder. The whole lovely pan will simmer away and imbue that shredded chicken and veggie filling with fragrance and flavor.
- Roll out the dough.
- Fill the empanadas! Take care not to over-fill—we recommend about 1/3 of a cup of filling per 6-inch dish of empanada dough.
- Seal the empanadas! Egg wash, and use the tines of a fork to firmly press the edges closed.
- Bake the empanadas! 375° F for 35 minutes.
- EAT the empanadas! The best part! OR, you can eat a few and freeze the rest for later. They freeze beautifully.
Complete Method :
- Preheat oven to 375° F.
- In a large skillet heat 2 tablespoons of olive oil over medium heat.
- Add onions and peppers and sauté until softened, about 5 minutes. Add garlic and cilantro and stir until fragrant, about one minute.
- Add chicken, along with water, chicken bouillon, tomato paste, onion powder, garlic powder and salt. Bring liquid to a simmer, stirring often. Allow to cook until liquid has evaporated, but mixture is not dry, about 5-8 minutes.
- Working with one prepared dough at a time add a heaping ⅓ cup of filling onto one side of the dough. If using homemade dough or pie crust, roll dough out very thin and cut into 6-7” disks.
- Wet a pastry brush with egg wash (1 beaten egg plus 1 tablespoon water) and dampen the inside ¼ inch edge of the filled dough. Fold the dough in half. Using a fork, firmly press the edges together. Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet.
- Brush each empanada with egg wash. Bake for 35 min or until golden brown.
Freezer Instructions:
Allow empanadas to completely cool. Add to a freezer bag in a single layer. Seal, removing as much air as possible. Store in the freezer for up to 6 months. When ready to bake, preheat the oven to 400°F and bake empanadas on a lined baking sheet for 20 minutes.
Note: Filling can be made ahead and stored for up to 4 days in the refrigerator. Empanada filling can also be frozen and stored in an airtight container for up to 3 months.
Nutrition Info :
Per Serving Amount
CALORIES 224
PROTEIN 17 g
CARBOHYDRATES 22 g
TOTAL FAT 7 g
DIETARY FIBER 1 g
CHOLESTEROL 44 mg
SODIUM 465 mg
TOTAL SUGARS 1 g