Description
Delicious Baked Chicken Empanadas filled with seasoned chicken and vegetables, wrapped in a flaky crust. Perfect as an appetizer, snack, or main dish.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- 1 egg
- ½ cup cold water
- 2 cups cooked chicken, shredded (preferably halal)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon fresh cilantro, chopped (optional)
- 1 egg, beaten (for brushing the empanadas before baking)
Instructions
- Prepare the dough: In a large mixing bowl, combine the flour and salt. Add softened butter and mix until crumbly. Beat an egg and add it with cold water, kneading until smooth. Wrap and refrigerate for 30 minutes.
- Make the filling: Heat olive oil in a skillet, sauté onion and bell pepper until soft. Add garlic, cumin, paprika, salt, and pepper; cook for a minute. Stir in chicken and cilantro; remove from heat and cool.
- Assemble the empanadas: Preheat oven to 375°F (190°C). Roll out dough to ¼ inch thick, cut circles, add filling, fold, and seal edges with a fork.
- Bake: Brush empanadas with beaten egg. Bake for 20–25 minutes until golden brown.
Notes
Chill the dough for easier rolling. Experiment with fillings like cheese or vegetables. Freeze assembled empanadas before baking for later use.
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg