Description
These Baked Chicken Empanadas are a delicious Latin American treat filled with seasoned shredded chicken, veggies, and melted cheese, all wrapped in a flaky crust. Perfect for a main course or appetizer, these hand pies are easy to make and sure to be a hit with your family and friends.
Ingredients
Scale
For the Filling:
- 2 cups cooked shredded chicken (rotisserie or poached)
- ½ cup diced onion
- 1 clove garlic (minced)
- ½ cup diced red bell pepper
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup tomato sauce or salsa
- ½ cup shredded Monterey Jack or cheddar cheese
For the Dough:
- 1 package refrigerated pie crusts (2 rounds)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté Veggies: In a skillet, heat olive oil over medium heat. Add onion and bell pepper, cooking for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Add Chicken and Seasonings: Add shredded chicken, cumin, paprika, salt, pepper, and tomato sauce. Cook for 2–3 minutes until heated through. Remove from heat and stir in shredded cheese.
- Prepare Empanadas: Unroll pie crusts and cut out circles. Place filling in the center, fold over, and press edges to seal. Arrange on baking sheet and brush with beaten egg.
- Bake: Bake for 18–20 minutes or until golden brown. Let cool slightly before serving.
Notes
- Serve with sour cream, guacamole, or salsa for dipping.
- These freeze well—freeze unbaked empanadas and bake straight from frozen, adding a few extra minutes to the cook time.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
