Quick Chicken Empanadas
70% authentic · Latin American
A simplified version of empanadas using pre-cooked chicken and store-bought pastry for a faster, weeknight-friendly meal.
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Ingredients
- Refrigerated pie crusts2
- Cooked shredded chicken2 cups
- Onion, finely chopped1/2 cup
- Bell pepper, finely chopped1/2 cup
- Corn kernels (frozen or canned)1/2 cup
- Cheddar cheese, shredded1/2 cup
- Taco seasoning1 tbsp
- Saltto taste
- Black pepperto taste
- Egg, beaten (for egg wash)1
Steps
- 1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2
In a bowl, combine shredded chicken, chopped onion, bell pepper, corn, shredded cheddar cheese, taco seasoning, salt, and pepper. Mix well.
- 3
Unroll pie crusts. Using a 5-6 inch round cutter, cut out circles from the crusts.
- 4
Place about 1/4 cup of filling onto one half of each dough circle. Fold the other half over to create a half-moon shape. Crimp the edges to seal.
- 5
Place empanadas on prepared baking sheets. Brush tops with beaten egg wash.
- 6
Bake for 20-25 minutes, or until golden brown.
