Chicken Empanadas

Ingredients

• 2 tbsp olive oil
• ½ cup onion, minced
• 1 red bell pepper, minced
• 1 yellow or orange bell pepper, minced
• 4 garlic cloves, minced
• 2 tbsp cilantro, finely minced
• 2 cups shredded chicken breast
• 2 tsp chicken bouillon
• 1 cup water
• 1 tbsp tomato paste
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp salt
• 1 egg (for egg wash)

Method

Preheat oven to 375° F.

In a large skillet heat 2 tablespoons of olive oil over medium heat. Add onions and peppers and sauté until softened, about 5 minutes. Add garlic and cilantro and stir until fragrant, about one minute.

Add chicken, along with water, chicken bouillon, tomato paste, onion powder, garlic powder and salt. Bring liquid to a simmer, stirring often. Allow to cook until liquid has evaporated, but mixture is not dry, about 5-8 minutes.

Working with one prepared dough at a time add a heaping ⅓ cup of filling onto one side of the dough. If using homemade dough or pie crust, roll dough out very thin and cut into 6-7” disks.

Wet a pastry brush with egg wash (1 beaten egg plus 1 tablespoon water) and dampen the inside ¼ inch edge of the filled dough. Fold the dough in half. Using a fork, firmly press the edges together. Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet.

Brush each empanada with egg wash. Bake for 35 min or until golden brown.

Freezer Instructions: Allow empanadas to completely cool. Add to a freezer bag in a single layer. Seal, removing as much air as possible. Store in the freezer for up to 6 months. When ready to bake, preheat the oven to 400°F and bake empanadas on a lined baking sheet for 20 minutes.

Note: Filling can be made ahead and stored for up to 4 days in the refrigerator. Empanada filling can also be frozen and stored in an airtight container for up to 3 months.