Chicken Empanadas pictured with Shrimp Taco Bites.
Chicken Empanadas
Serves: 10
Ingredients
- ½ cup water
- 2 teaspoons tomato paste
- ½ (1.25-ounce) package taco seasoning
- ½ pound boneless skinless chicken breast cutlets
- 1 (14.1-ounce) package refrigerated pie dough
- 2 tablespoons thinly sliced green onion
- 2 tablespoons finely diced red bell pepper
- 3 tablespoons plus 2 teaspoons shredded Mexican cheese blend
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a small bowl, whisk together ½ cup water, tomato paste, and taco seasoning until smooth. Transfer to a shallow baking dish. Add chicken, and toss to coat. Cover with foil. Bake until a meat thermometer inserted in thickest portion of chicken registers 165°, approximately 18 minutes. Let cool slightly. Shred chicken.
- On a lightly floured surface, unroll pie dough. Using a 4-inch round cutter, cut 5 rounds from each sheet. Using a 2-teaspoon scoop, scoop chicken onto one half of each dough round, leaving an ⅛-inch border. Sprinkle green onion, bell pepper, and cheese over chicken.
- Using a pastry brush, brush a thin layer of beaten egg onto borders. Fold dough over filling, pressing edges with a fork to seal. Place on prepared baking sheet. Brush with beaten egg. Using a knife, cut 3 slits in each empanada to vent.
- Bake until golden brown, approximately 15 minutes. Serve warm.
Notes
Empanadas can be prepared up to a day ahead, placed on a baking sheet, wrapped well with plastic wrap, and refrigerated. Brush empanadas with beaten egg just before baking.
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