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Chicken Empanada
For a hearty, savoury Chicken Empanada recipe that uses chicken and filling ingredients like onions, peppers and garlic make our easy Chicken Empanada. These Chicken Empanadas are easy to make, making them versatile to eat as a quick snack, for dinner or an anytime food for the family.
4 Serving
65 Minutes
200 Calories
Ingredients
- 2 cups shredded chicken breast
- 2 tsp chicken bouillon
- 1 cup of water
- 1 tbsp tomato paste
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1/2 red onion, minced
- 1 red capsicum, minced
- 1 yellow capsicum, minced
- 3 garlic cloves, minced
- 2 tbsp of spinach, finely chopped
- 1/2 tsp salt
- 1 egg (egg wash)
- Buy some store-bought pie crust
Method
- Step 1: Preheat your oven to 200 degrees.
- Step 2: Grab a large pan, heat 2 tablespoons of olive oil over medium heat. Add your red onion, capsicum and sauté until softened for about 5 minutes. Next, add your garlic and stir and spinach and stir for about one minute.
- Step 3: Add chicken, water, tomato paste, chicken bouillon, onion powder, garlic powder and salt. Bring the liquid to a simmer, stirring often. Cook until liquid has evaporated, but make sure that the mixture is not dry for about 5-8 minutes.
- Step 4: Grab one prepared dough at a time add a heaping ⅓ cup of filling onto one side of the dough. If you're using pie crust, roll the dough out very thin and cut it into disks.
- Step 5: Grab a brush and dip it into the egg wash (1 beaten egg plus 1 tablespoon water) and dampen the inside of it about 1/4 edge of the filled dough. Fold the dough in half. Using a fork, firmly press the edges together. Repeat this process and then arrange it on a parchment-lined baking sheet.
- Step 6: Brush each empanada with egg wash. Bake for 35 mins or until golden brown.
