Easy Chicken Empanadas (Print Version)
# Ingredients:
01 -
2 tablespoons extra virgin olive oil.
02 -
1/2 cup minced onion.
03 -
1 red bell pepper, minced.
04 -
1 yellow or orange bell pepper, minced.
05 -
4 garlic cloves, minced.
06 -
2 tablespoons fresh cilantro, minced.
07 -
2 cups shredded chicken breast (about 1.5 pounds).
08 -
2 teaspoons chicken bouillon.
09 -
1 tablespoon tomato paste.
10 -
1 teaspoon onion powder.
11 -
1 teaspoon garlic powder.
12 -
1/2 teaspoon kosher salt.
13 -
10 empanada dough shells (6-inch rounds).
14 -
1 egg for egg wash.
# Instructions:
01 -
Heat oven to 375°F and line baking sheet with parchment.
02 -
Heat oil in large skillet over medium heat.
03 -
Cook onions and peppers until soft, about 5 minutes.
04 -
Add garlic and cilantro, cook 1 minute.
05 -
Mix in chicken, bouillon, tomato paste, seasonings, and water. Simmer until liquid evaporates, 5-8 minutes.
06 -
Place 1/3 cup filling on each dough round.
07 -
Mix egg with water for egg wash. Brush edges with egg wash.
08 -
Fold and seal edges with fork.
09 -
Brush tops with egg wash.
10 -
Bake 35 minutes until golden brown.
# Notes:
01 -
These empanadas work great for meal prep. Make a big batch and freeze them for easy meals later.