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Spicy Baked Chicken Empanadas: Your Ultimate Comfort Food

Enjoy a delightful blend of tender chicken, vibrant peppers, and spices encased in flaky, golden pastry. Perfect for any gathering or cozy night in!
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Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 pound ground chicken
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1⁄2 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 1⁄2 cup tomato sauce
  • 1⁄4 cup chopped fresh cilantro
  • 1⁄2 cup shredded cheddar cheese
  • 1 package refrigerated pie dough (2 crusts)
  • 1 egg, beaten (for egg wash)

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion becomes translucent.
  3. Add the red and green bell peppers and cook for an additional 3-4 minutes until softened.
  4. Stir in the ground chicken and cook until it is browned and fully cooked through, about 5-7 minutes.
  5. Add cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper to the skillet. Stir to combine the spices evenly with the chicken mixture.
  6. Pour the tomato sauce into the skillet and stir well. Allow the mixture to simmer for 5 minutes, reducing any excess liquid.
  7. Remove from heat and stir in fresh cilantro and shredded cheddar cheese until the cheese is melted and well combined. Allow the filling to cool slightly.
  8. Roll out the pie dough and cut out circles, about 4 inches in diameter, using a biscuit cutter or the rim of a glass.
  9. Place a heaping tablespoon of the chicken mixture onto one half of each dough circle, leaving space around the edges.
  10. Fold the dough over the filling to form a half-moon shape, pressing the edges together with a fork to seal. Repeat with the remaining dough and filling.
  11. Brush the top of each empanada with the beaten egg.
  12. Transfer the empanadas to the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown.
  13. Remove from the oven and allow to cool slightly before serving.

Notes

  • These empanadas make great party appetizers or snacks.
  • The filling can be made a day in advance and stored in the refrigerator.
  • Feel free to add additional vegetables or change the protein to suit personal tastes.
  • Serve with a side of salsa or avocado dip for an extra flavor boost.