Baked Chicken Empanadas (Printable Recipe Version)
These fluffy pastries are loaded with spiced chicken and peppers. Baking them makes for a lighter option than frying.
# Ingredients You’ll Need:
01 -
10 premade 6-inch dough rounds.
02 -
4 minced garlic cloves.
03 -
1 onions, chopped finely.
04 -
2 teaspoons powdered chicken bouillon.
05 -
2 cups chicken breast, shredded (about 1.5 lbs).
06 -
1 chopped red bell pepper.
07 -
1 finely diced yellow or orange bell pepper.
08 -
1 tablespoon of tomato paste.
09 -
2 tablespoons olive oil (use extra virgin).
10 -
1 beaten egg to brush the dough.
11 -
1 teaspoon garlic powder.
12 -
1 teaspoon onion powder.
13 -
A pinch of kosher salt.
14 -
2 tablespoons finely chopped cilantro.
# Steps to Make It:
01 -
Heat the oven to 375°F.
02 -
Cover a baking sheet with parchment paper.
03 -
Start by cooking onions and both kinds of peppers in oil for about 5 minutes. Toss in garlic and cilantro, stir for another minute. Now, mix in the shredded chicken, powdered bouillon, tomato paste, seasoning powders, and a cup of water. Cook it down for 5 to 8 minutes until most of the liquid is gone.
04 -
Place about a third of a cup of filling in the middle of each dough round, leaving a small edge (about 1/4 inch). Mix up the egg with a little splash of water—use this to brush the dough edges. Fold them over and use a fork to press and seal the edges. Use the rest of the egg to coat the top.
05 -
Bake for around 35 minutes or until they're a nice golden color.
# Extra Information:
01 -
You can stick to ready-made dough or whip some up at home.
02 -
Freezing the prepared pies before baking works, too.
03 -
If baking straight from frozen, you might need extra minutes.