Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup onions, finely chopped
- 1/2 cup bell peppers, diced
- 1 teaspoon garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 package empanada dough wrappers
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat and sauté onions and bell peppers until soft.
- Add garlic, cumin, paprika, salt, and pepper; cook for 2 more minutes.
- Stir in the shredded chicken and mix until well combined.
- Remove from heat and let cool slightly.
- Roll out the empanada dough and cut out circles.
- Place a spoonful of the chicken mixture in the center of each dough circle.
- Fold over the dough and crimp the edges to seal.
- Brush the tops with beaten egg.
- Bake for 20-25 minutes or until golden brown.
Notes
- For added flavor, you can include cheese or olives in the filling.
- These empanadas can be made ahead and frozen before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Latin American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 empanada
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg