Description
Delicious and savory baked chicken empanadas filled with a flavorful mixture of shredded chicken, sautéed onions, bell peppers, and spices, topped with melted cheddar cheese. These golden, crispy hand pies are perfect as a snack or meal and are easy to prepare with refrigerated empanada dough discs.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 tbsp chopped fresh cilantro (optional)
Dough and Finish
- 1 pack refrigerated empanada dough discs (or 10–12 discs)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Sauté Vegetables. Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking for 3-4 minutes until they soften and become fragrant.
- Add Aromatics and Spices. Stir in minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 1-2 minutes until the mixture releases a strong aroma.
- Mix Chicken Filling. Add the shredded chicken to the skillet, stirring well to coat it evenly with the spiced vegetable mixture. Cook for 3-4 minutes to blend flavors. Remove from heat and stir in the shredded cheddar cheese and chopped cilantro if using.
- Prepare Empanadas. Lay out the empanada dough discs on a clean surface. Spoon about 2 tablespoons of the chicken filling into the center of each disc.
- Shape and Seal. Fold each dough disc over the filling to form a half-moon shape. Press the edges together and seal securely by crimping with a fork to prevent the filling from leaking during baking.
- Apply Egg Wash. Arrange the empanadas on the prepared baking sheet. Brush the tops generously with the beaten egg to give them a beautiful golden finish when baked.
- Bake Empanadas. Place the baking sheet in the preheated oven and bake for 20-25 minutes until the empanadas turn golden brown and crispy on the outside.
- Serve. Remove from oven and let cool slightly. Serve warm with your favorite sides such as salsa, sour cream, or guacamole for dipping.
Notes
- Rotisserie chicken is recommended for convenience and flavor, but you can use any cooked chicken.
- For a spicier filling, add a pinch of cayenne pepper or a few dashes of hot sauce to the mixture.
- You can substitute cheddar cheese with Monterey Jack or pepper jack for variation.
- To freeze, assemble empanadas but don’t bake. Freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
- Ensure empanadas are sealed properly to avoid filling leakage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
