Ingredients
- 2 1/2 tablespoons olive oil
- 1 small onion minced
- 1 red bell pepper minced
- 1 yellow bell pepper minced
- 1 tablespoon garlic minced
- 3 tablespoons cilantro freshly minced
- 2 cups chicken breast cooked and shredded
- 1/2 cup chicken stock or water
- 2 teaspoons tomato paste
- 3/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 10 empanada dough shells 6-inch rounds
- 1 egg beaten for egg wash
Instructions
- Preheat the oven to 375°F. Heat olive oil in a skillet over medium heat, add onions and bell peppers, and sauté until softened, about 5 minutes. Add garlic and cilantro, cook until fragrant, about 1 minute.
- Add shredded chicken, water, tomato paste, onion powder, cumin, cayenne, garlic powder, and salt to the skillet. Cook until well combined and heated through with a majority of the liquid absorbed, about 5 to 10 minutes.
- Line a baking sheet with parchment paper. Place the filling on one side of each dough round, being careful not to overfill. Apply egg wash on the edges, fold over to enclose the filling, and press the edges with a fork to seal them.
- Place empanadas on the prepared baking sheet, brush with egg wash, and bake for 32 to 37 minutes or until golden brown.
