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Chicken Empanadas
Created by: Howcan Team
Ingredients
- 2 cups of cooked shredded chicken
- 1/2 cup of diced onion
- 1/2 cup of diced red bell pepper
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of chili powder
- Salt and pepper to taste
- 1/4 cup of chopped fresh cilantro
- 1/2 cup of shredded cheddar cheese
- 2 packages of refrigerated pie crusts (4 crusts total)
- 1 egg, beaten
Instructions
- Preheat the oven to 375 degrees F.
- In a large skillet, sauté 1/2 cup of diced onion and 1/2 cup of diced red bell pepper until softened.
- Add 2 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of paprika, and 1/2 teaspoon of chili powder to the skillet. Cook for 1-2 minutes until fragrant.
- Stir in 2 cups of cooked shredded chicken and season with salt and pepper to taste. Cook for an additional 2-3 minutes.
- Remove the skillet from the heat and stir in 1/4 cup of chopped fresh cilantro and 1/2 cup of shredded cheddar cheese. Set aside to cool slightly.
- Unroll the refrigerated pie crusts and use a 4-inch round cutter to cut out circles from the dough. You should get 6 circles from each crust, for a total of 24 circles.
- Place a spoonful of the chicken filling onto one half of each dough circle, leaving a small border around the edges.
- Brush the edges of the dough with beaten egg, then fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork to secure the seal.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
- Allow the empanadas to cool for a few minutes before serving. Enjoy!
Chicken empanadas have a rich history dating back to Spain, where they were influenced by the Moorish cuisine. The dish made its way to Latin America during the colonial period and has since become a beloved staple in countries like Argentina, Mexico, and Colombia. The flaky pastry pockets are typically filled with a savory mixture of shredded chicken, onions, peppers, and a blend of aromatic spices. Renowned chefs like Chef Jose Andres have put their own spin on this classic, while restaurants like Empanada Mama in New York City have gained fame for their delectable empanada offerings. For the best chicken empanadas, look for a crispy, golden-brown crust and a well-seasoned, juicy filling. Don't forget the dipping sauces, like chimichurri or salsa, to elevate the flavors. Whether baked or fried, these handheld delights are a must-try for any food enthusiast.
55 min
12
280 calories
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