Easy Chicken Empanadas
Ingredients
- 2 tbsp Olive oil
- ½ cup Onion petite diced
- 1 Red bell pepper petite diced
- 1 Yellow or orange bell pepper petite diced
- 4 Garlic cloves minced
- 2 tbsp Cilantro finely diced
- 2 cups chicken breast (1.5 lbs raw) chopped small
- 2 tsp Chicken stock
- 1 cup Water
- 1 tbsp Tomato paste
- 1 tsp Onion powder
- 1 tsp Garlic powder
- ½ tsp Salt
- 1 Egg for egg wash
- 2 pre-made refrigerated pie crust doughs
Instructions
- Preheat oven to 375° F.
- In a large skillet heat 2 tablespoons of olive oil over medium heat. Add onions and peppers and sauté until softened, about 5 minutes. Add garlic and cilantro and stir until fragrant, about one minute.
- Add chicken, along with water, chicken bouillon, tomato paste, onion powder, garlic powder and salt. Bring liquid to a simmer, stirring often. Allow to cook until liquid has evaporated, but mixture is not dry, about 5-8 minutes.
- Cut the pie crust in half – right down the center. Separate the filling into 4 equal amounts. Working with one prepared dough at a time add one equal part of the filling onto one side of the dough.
- Wet a pastry brush with egg wash (1 beaten egg plus 1 tablespoon water) and dampen the inside ¼ inch edge of the filled dough. Fold the dough in half. Using a fork, firmly press the edges together. Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet.
- Brush each empanada with egg wash. Bake for 35 min or until golden brown.
Notes
Freezer Instructions: Allow empanadas to completely cool. Add to a freezer bag in a single layer. Seal, removing as much air as possible. Store in the freezer for up to 6 months. When ready to bake, preheat the oven to 400°F and bake empanadas on a lined baking sheet for 20 minutes.
Note: Filling can be made ahead and stored for up to 4 days in the refrigerator. Empanada filling can also be frozen and stored in an airtight container for up to 3 months.