Time: 35 minutes
Yield: 10 servings
Empanada means "embreaded" in Spanish, which is a concise description for a golden brown pastry enveloping filled with juicy chicken. Packed with herbs, mellow tomatoes, and a deep savory flavor, Chicken Empanadas are packages of pure taste. Crispy, buttery, and rich, Chicken Empanadas are a fun and delightful take on a main course. They’re like little meat pies!
Preheat the oven to 375 degrees F. Prepare a baking sheet by lining it with parchment paper.
In a large skillet, heat 2 tablespoons of the olive oil over medium heat.
Add in the onions and peppers.
Cook until the veggies are softened and the onions are translucent, about 5 minutes.
Add the garlic and cilantro, and stir, sauteing for 1 minute.
Add the chicken, the 1 cup of the water, the chicken bouillon, the tomato paste, the onion powder, the garlic powder, and the salt.
Bring the mixture to a simmer, stirring often.
Allow the mixture to cook until most of the liquid has evaporated but the mixture is not dry, about 5-8 minutes.
Working with one dough shell at a time, add 1/3 cup of the filling mixture onto one side of the dough shell. If using pie crust, roll the dough out very thin and cut it into 6-7-inch discs.
Beat together the egg and the remaining 1 tablespoon of the water to make an egg wash.
Wet a pastry brush with the egg wash, and use it to dampen about 1/4-inch around the edge of the filled dough. If you do not have a pastry brush, you can also use your finger to dampen the dough.
Fold the dough disc in half.
Using a fork, firmly press the edges together.
Repeat with the remaining dough and filling.
Place the filled empanadas on the lined baking sheet.
Brush the top of each empanada with the egg wash.
Bake the empanadas until golden brown, about 35 minutes.