Chicken and Bell Pepper Empanadas (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Extra virgin olive oil (2 tablespoons)
02 -
Onion (½ cup, minced)
03 -
Red bell pepper (1, minced)
04 -
Yellow or orange bell pepper (1, minced)
05 -
Garlic cloves (4, minced)
06 -
Fresh cilantro (2 tablespoons, minced)
→ Filling
07 -
Shredded chicken breast (2 cups, about 1½ pounds)
08 -
Chicken bouillon (2 teaspoons)
09 -
Tomato paste (1 tablespoon)
10 -
Onion powder (1 teaspoon)
11 -
Garlic powder (1 teaspoon)
12 -
Kosher salt (½ teaspoon)
→ Assembly
13 -
Empanada dough shells (10, store-bought or homemade, 6-inch rounds)
14 -
Egg (1, for egg wash)
# Instructions:
01 -
Position rack in center and preheat oven to 375°F. Line a sheet pan with parchment paper
02 -
Heat olive oil in a large skillet over medium heat. Cook minced onion and bell peppers until soft (about 5 minutes), then add garlic and cilantro and cook 1 minute more
03 -
Add chicken, bouillon, tomato paste, seasonings, and 1 cup water. Simmer until liquid mostly evaporates but mixture remains moist (5-8 minutes)
04 -
Place heaping ⅓ cup filling on one side of each dough round, leaving ¼ inch border
05 -
Brush edges with egg wash (beaten egg with 1 tablespoon water), fold dough over, and seal firmly with fork tines
06 -
Place empanadas on prepared sheet, brush with remaining egg wash, and bake 35 minutes until golden brown
# Notes:
01 -
Can use store-bought or homemade empanada dough (Goya brand recommended)
02 -
Filling should be moist but not wet when assembled
03 -
Proper sealing is crucial to prevent filling from leaking