Chicken Empanadas (Print Version)
# Ingredients:
01 -
2 tablespoons extra virgin olive oil.
02 -
1/2 cup minced onion.
03 -
1 red bell pepper, minced.
04 -
1 yellow or orange bell pepper, minced.
05 -
4 garlic cloves, minced.
06 -
2 tablespoons fresh cilantro, minced.
07 -
2 cups shredded chicken breast (about 1.5 pounds).
08 -
2 teaspoons chicken bouillon.
09 -
1 tablespoon tomato paste.
10 -
1 teaspoon onion powder.
11 -
1 teaspoon garlic powder.
12 -
1/2 teaspoon kosher salt.
13 -
10 empanada dough shells (6-inch rounds).
14 -
1 egg (for wash).
# Instructions:
01 -
Preheat oven to 375°F.
02 -
Line sheet pan with parchment paper.
03 -
Cook onion and peppers in oil for 5 minutes, then add garlic and cilantro and cook for 1 minute. Add chicken, bouillon, tomato paste, seasonings, and 1 cup water. Simmer until mostly evaporated (5-8 minutes).
04 -
Add 1/3 cup filling to each shell, leaving a 1/4 inch border. Beat an egg with 1 tablespoon water to make an egg wash. Brush edges with egg wash, fold, and seal the edges with a fork. Brush tops with remaining egg wash.
05 -
Bake for 35 minutes or until golden brown.
# Notes:
01 -
Can use store-bought or homemade dough.
02 -
Can freeze before baking.
03 -
Add time if baking from frozen.