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Chicken Empanadas

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Chicken Empanadas are flaky, hand-held pastries filled with seasoned shredded chicken and spices, perfect as a snack, appetizer, or light meal. Bake or fry for a crispy, golden finish.

Ingredients

  • 2 cups cooked shredded chicken (rotisserie or homemade)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 bell pepper, finely chopped (optional)
  • 1 tbsp olive oil
  • 2 tbsp tomato paste or sauce
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 10–12 empanada dough discs (store-bought or homemade)
  • 1 egg, beaten (for egg wash)
  • Optional: 1/4 cup chopped olives
  • Optional: 1/4 cup shredded cheese
  • Optional: chopped fresh cilantro

Instructions

  1. Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper (if using) and sauté until softened.
  2. Stir in tomato paste, paprika, cumin, salt, and pepper. Cook for 1–2 minutes to blend the spices.
  3. Add shredded chicken and mix well until evenly coated. Remove from heat and let cool slightly.
  4. Preheat oven to 400°F (200°C) if baking.
  5. Place a spoonful of the chicken mixture in the center of each empanada disc. Add optional cheese or olives if desired.
  6. Fold the dough over to form a half-moon shape. Press edges with a fork to seal.
  7. Brush tops with beaten egg for a golden crust.
  8. Place on a lined baking sheet and bake for 20–25 minutes until golden brown.
  9. Alternatively, fry in oil at 350°F (175°C) for 3–4 minutes per side until crispy and golden.

Notes

  • Use leftover rotisserie chicken for convenience.
  • Customize filling with cheese, olives, or vegetables.
  • Make ahead and freeze before or after baking for easy meals.
  • Serve with dipping sauces like chimichurri, salsa, or spicy aioli.

Nutrition

Find it online: https://thefamilycooking.com/chicken-empanadas/