Ingredients
Scale
For the Filling:
- 2 tablespoons extra virgin olive oil
- ½ cup minced onion
- 1 red bell pepper, minced
- 1 yellow or orange bell pepper, minced
- 4 garlic cloves, minced
- 2 tablespoons freshly minced cilantro
- 2 cups shredded chicken breast (about 1½ pounds)
- 2 teaspoons chicken bouillon
- 1 tablespoon tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 cup water
For the Dough and Assembly:
- 10 empanada dough shells (store-bought or homemade, rolled into 6-inch rounds)
- 1 egg
- 1 tablespoon water (for egg wash)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and position the rack in the center. Line a baking sheet with parchment paper to prevent sticking.
Step 2: Prepare the Filling
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the minced onion and bell peppers. Sauté for about 5 minutes until they soften.
- Stir in the minced garlic and cilantro and cook for another 1 minute, stirring frequently until fragrant.
- Add the shredded chicken, chicken bouillon, tomato paste, onion powder, garlic powder, and salt.
- Pour in 1 cup of water, bring to a simmer, and cook for 5-8 minutes, stirring occasionally. The goal is for the liquid to reduce while keeping the mixture moist.
- Remove from heat and let the filling cool slightly.
Step 3: Assemble the Empanadas
- Lay one empanada dough shell on a clean surface.
- Place a heaping ⅓ cup of filling onto one half of the dough, leaving a ¼-inch border around the edges.
- In a small bowl, whisk 1 egg with 1 tablespoon of water to create an egg wash.
- Brush the edges of the dough with the egg wash.
- Fold the dough over the filling to create a half-moon shape.
- Use a fork to firmly press the edges together, sealing the empanada.
- Repeat with the remaining dough and filling.
Step 4: Bake the Empanadas
- Place the assembled empanadas on the prepared baking sheet.
- Brush the tops with the remaining egg wash for a golden, glossy finish.
- Bake for 35 minutes, or until the empanadas are golden brown.
Notes
How to Tell if the Empanadas Are Done
- The empanadas should have a deep golden brown color on the outside.
- The edges should be crisp but not burnt.
- If unsure, you can carefully cut one open to ensure the filling is heated through.
Troubleshooting Common Issues
- Empanadas Are Too Dry: If your filling seems dry, make sure to not overcook it. The mixture should have some moisture left before assembling.
- Dough Is Breaking Apart: If using store-bought dough, allow it to sit at room temperature for a few minutes before filling. If making homemade dough, ensure it is not overworked.
- Edges Are Not Sealing Properly: Apply a bit more egg wash around the edges and press firmly with a fork.
Kitchen Tips for Efficiency
- Pre-Shred the Chicken: To save time, use leftover roasted chicken or pre-cooked rotisserie chicken instead of boiling fresh chicken.
- Make the Filling in Advance: The filling can be made up to 2 days ahead and stored in the refrigerator for quicker assembly.
- Use a Dough Cutter: If making homemade dough, use a 6-inch round cutter for even empanada shells.
- Prep Time: 30 minutes
- Cook Time: 35 minutes