Description
Chicken empanadas are a savory, handheld pastry filled with seasoned chicken, vegetables, and spices. Crispy on the outside and tender on the inside, these empanadas make for a perfect appetizer, snack, or meal. Whether baked or fried, they are a crowd favorite
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 small bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder (optional)
- 1/2 cup frozen peas
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1 package of empanada dough (or 12 small dough discs)
- 1 egg, beaten (for egg wash)
- Oil for frying (if frying)
Instructions
- Cook the Filling: In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, and cook until soft, about 5 minutes. Add the minced garlic and cook for another minute.
- Stir in cumin, paprika, oregano, and chili powder (if using). Cook for another 1-2 minutes until fragrant.
- Add the shredded chicken, peas, cilantro, and lime juice. Stir well to combine, then season with salt and pepper to taste. Set the filling aside to cool.
- Assemble the Empanadas: Preheat the oven to 375°F (190°C) if you intend to bake. Alternatively, for frying, heat oil in a deep skillet or fryer to 350°F (175°C).
- On a clean surface, roll out the empanada dough discs. Place a spoonful of the chicken mixture in the center of each disc. Fold the dough over to form a half-moon shape, then crimp the edges to seal.
- If baking, brush the empanadas with beaten egg for a golden finish and place them on a baking sheet. Bake for 20 to 25 minutes, or until they achieve a golden-brown hue.
- If frying, carefully drop the empanadas into hot oil and fry until golden brown, about 3-4 minutes per side. Drain on paper towels.
Notes
- The filling can be prepared in advance and refrigerated for up to two days.
- If you prefer, you can also use store-bought rotisserie chicken to save time.
- For a healthier version, bake the empanadas instead of frying them.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack, Main Dish
- Method: Baked
- Cuisine: Latin, Mexican
Nutrition
- Serving Size: 1 empanada
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 52mg