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Chicken Empanadas
Make savory chicken empanadas at home with this easy-to-follow recipe. Perfect for parties, lunches, or picnics. Quick, tasty, and versatile!
Course
Snack
Cuisine
Latin American
Keyword
bell pepper, chicken breast, puff pastry sheets
Prep Time
30
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
55
minutes
minutes
Servings
12
Calories
2731
kcal
Author
Corrie
Ingredients
1
poundchicken breast
1
large onion
1
bell pepper
2
puff pastry sheets
Spices: Cumin
Chili Powder, Salt, Pepper
Instructions
Preheat the oven to 375 degrees F (190 degrees C).
Finely chop the chicken, onion, and bell pepper.
Sauté the onion and bell pepper until soft, then add the chicken and spices and cook until the chicken is done.
Roll out the puff pastry sheets and cut into circles.
Place some filling onto each circle, fold over, and seal the edges.
Brush each empanada with egg wash.
Bake for 20-25 minutes, or until golden brown.
Notes
Make sure to finely chop the chicken and vegetables to ensure a uniform filling and easier eating.
Don't overstuff the empanadas, as they can rupture during baking.
Seal the edges of the empanada well to prevent the filling from leaking out.
Use a fork to crimp the edges of the empanadas for a nice pattern and a better seal.
Brush the tops of the empanadas with egg wash (beaten egg) for a shiny, golden finish.
Nutrition
Calories:
2731
kcal
|
Carbohydrates:
228
g
|
Protein:
37
g
|
Fat:
187
g
|
Saturated Fat:
47
g
|
Polyunsaturated Fat:
24
g
|
Monounsaturated Fat:
106
g
|
Sodium:
1225
mg
|
Potassium:
550
mg
|
Fiber:
10
g
|
Sugar:
9
g
|
Vitamin A:
3731
IU
|
Vitamin C:
152
mg
|
Calcium:
57
mg
|
Iron:
13
mg