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To make chicken empanadas, you will need several tasty ingredients. First, you need 2 cups of cooked chicken that is shredded. This chicken adds the main flavor. Next, a small onion, finely chopped, gives a nice base. You also want 2 cloves of garlic, minced, for some extra taste.

Chicken Empanadas

Discover how to create mouthwatering chicken empanadas with our simple and tasty recipe guide! Perfect for beginners and experienced cooks alike, this post covers everything from essential ingredients and filling ideas to cooking methods. Impress your family and friends with your culinary skills and enjoy these delicious bites at your next gathering. Click through to explore the full recipe and start your empanada journey today!
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Ingredients
  

2 cups cooked chicken, shredded

1 small onion, finely chopped

2 cloves garlic, minced

1 small bell pepper, finely chopped (any color)

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon oregano

Salt and pepper to taste

1 cup frozen peas (optional)

1/2 cup shredded cheese (cheddar or pepper jack)

1 package (14 oz) empanada dough discs (store-bought or homemade)

1 egg, beaten (for egg wash)

Oil for frying (vegetable or olive oil)

Instructions
 

In a large skillet, heat 2 tablespoons of oil over medium heat. Add chopped onion and bell pepper, sautéing until soft (about 5 minutes).

    Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

      Stir in the shredded chicken, cumin, paprika, oregano, and season with salt and pepper. Cook for about 5 minutes until heated through. If using, add frozen peas and stir until they are warmed up.

        Remove the skillet from heat and mix in the shredded cheese until melted and combined. Allow the filling to cool slightly.

          Preheat your oven to 400°F (200°C) if baking the empanadas. If frying, get your oil heated in a deep pot or skillet.

            Take one empanada disc and place about a tablespoon of the chicken filling in the center. Be careful not to overfill.

              Moisten the edges of the disc with your finger dipped in water, fold the dough over to create a half-moon shape, and use a fork to press and seal the edges.

                Repeat with remaining dough and filling. Arrange them on a parchment-lined baking sheet.

                  If baking, brush the tops of the empanadas with the beaten egg for a golden finish. Bake for 20-25 minutes until golden brown. If frying, carefully lower them into the heated oil and fry for 3-4 minutes on each side until golden and crispy. Use a slotted spoon to transfer them to paper towels to drain excess oil.

                    Serve hot with your favorite dipping sauce, such as salsa, guacamole, or sour cream.

                      Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 12 empanadas