Easy Chicken Empanadas Recipe | Baked Not Fried
Make delicious baked chicken empanadas with seasoned filling and flaky crust. Perfect handheld meal ready in about an hour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchenscroll.com.
Cooking tools:
- Rolling pin
- Pastry brush
- Measuring cup
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
- Parchment paper
- Oven
- Stove
- Fork
- Mixing bowl
Ingredients
- 2 tablespoons extra virgin olive oil.
- 1/2 cup minced onion.
- 1 red bell pepper, minced.
- 1 yellow or orange bell pepper, minced.
- 4 garlic cloves, minced.
- 2 tablespoons fresh cilantro, minced.
- 2 cups shredded chicken breast (about 1.5 pounds).
- 2 teaspoons chicken bouillon.
- 1 tablespoon tomato paste.
- 1 teaspoon onion powder.
- 1 teaspoon garlic powder.
- 1/2 teaspoon kosher salt.
- 10 empanada dough shells (6-inch rounds).
- 1 egg (for wash).
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