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Spicy Baked Chicken Empanadas

Spicy Baked Chicken Empanadas to Warm Your Heart

Spicy Baked Chicken Empanadas are a comforting and flavorful treat, perfect for gatherings or weeknight meals.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 empanadas
Course: Appetizers
Cuisine: Latin American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon olive oil Used for sautéing; substitute with vegetable oil if needed.
  • 1 medium onion Provides sweetness and depth; yellow or red onions can be interchanged.
  • 2 cloves garlic Adds aromatic flavor; fresh minced garlic is preferred.
  • 1 medium red bell pepper Adds sweetness and color; green or yellow can also work.
  • 1 medium green bell pepper Complements the red; replace with more red bell pepper if desired.
  • 1 pound ground chicken The main protein; can be swapped with ground turkey or beef.
  • 1 teaspoon ground cumin Introduces warm, earthy notes; try coriander for a different flavor.
  • 1 teaspoon smoked paprika Offers a smoky flavor; regular paprika is an option but less smoky.
  • 1 teaspoon chili powder Adds heat; adjust with cayenne for more spice or omit for milder taste.
  • 0.5 teaspoon cayenne pepper For an additional kick; adjust to your heat preference.
  • to taste salt Essential for enhancing flavors; adjust to taste.
  • to taste pepper Essential for enhancing flavors; adjust to taste.
  • 0.5 cup tomato sauce Keeps the filling moist; use crushed tomatoes for more texture.
  • 0.25 cup chopped fresh cilantro Adds freshness; parsley can be used as a substitute.
  • 1 cup shredded cheddar cheese Provides creaminess; Monterey Jack or vegan cheese works too.
For the Crust
  • 1 package refrigerated pie dough Makes for a flaky empanada crust; homemade dough is a great alternative.
  • 1 egg (beaten) For the egg wash to get that golden finish; use milk for a vegan option.

Equipment

  • Skillet
  • Baking Sheet
  • parchment paper
  • Round Cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until translucent, about 2 to 3 minutes.
  3. Add diced red and green bell peppers and cook until softened, stirring for 3 to 4 minutes.
  4. Increase heat and add ground chicken. Cook thoroughly for about 5 to 7 minutes until no pink remains.
  5. Lower heat and stir in ground cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Add tomato sauce and let simmer for about 5 minutes.
  6. Remove skillet from heat and fold in chopped cilantro and shredded cheddar cheese until melted and combined.
  7. Roll out pie dough to about ¼ inch thick and cut out 4-inch circles.
  8. Spoon filling into center of each dough circle, fold and crimp edges with a fork to seal.
  9. Brush tops with beaten egg for a golden finish.
  10. Place on baking sheet and bake for 20 to 25 minutes until golden brown.
  11. Let cool for a few minutes before serving warm.

Nutrition

Serving: 1empanadaCalories: 300kcalCarbohydrates: 30gProtein: 18gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Ensure ground chicken is fully cooked before mixing in spices. Allow filling to cool slightly before assembling to prevent steaming and a soggy crust.

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