Chicken Empanadas

Explore the delightful flavors of these chicken empanadas, a savory pastry that combines tender chicken, vibrant vegetables, and melting cheese encased in a golden, flaky crust. These empanadas offer a delicious blend of textures and tastes, making them a versatile addition to any meal.

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 1 cup onion, finely chopped
• 1 cup red bell pepper, diced
• 1 cup frozen corn kernels
• 1 cup shredded cheddar cheese
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp olive oil
• 2 boxes store-bought pie crusts, thawed

Instructions

1. Preheat the 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. Once hot, add the onion and bell pepper, sautéing until they are soft, about 5 to 7 minutes.
3. Introduce the shredded chicken, corn, cumin, paprika, salt, and black pepper to the skillet. Stir well and cook for an additional 5 minutes to blend the flavors, then remove from heat.
4. On a lightly floured surface, roll out the pie crusts. Use a cookie cutter or a small bowl to cut out circles.
5. Distribute the chicken mixture evenly among the dough circles, placing a spoonful on each. Sprinkle cheddar cheese on top of the filling.
6. Fold the dough over the filling to form a half-moon shape. Use a fork to press and seal the edges firmly, creating a decorative crimp.
7. Arrange the empanadas on the prepared baking sheet, ensuring they are not touching. Bake in the preheated oven for 20-25 minutes, or until the crusts are golden and crispy.
8. Allow the empanadas to cool slightly before serving.

Keywords: Savory Pastry, Dinner, Baked Goods, Main Course, Latin American

Spice Rack: Ground Cumin, Smoked Paprika

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