Baked Chicken Empanadas (Argentine-Style Empanadas de Pollo)

Why you’ll love it

• Crisp without frying: a hot oven turns the dough golden and flaky.
• Great for leftovers: perfect for cooked or rotisserie chicken.
• Easy to share, as an appetizer or a main dish.

Quick facts

Ingredients

• 12 empanada dough rounds for baking (discos para empanadas, sold in the freezer section of Latin markets and many supermarkets)
• 2 cups shredded cooked chicken
• 1 medium onion, chopped
• 1/2 red bell pepper, chopped
• 2 tbsp oil
• 1 tsp paprika
• 1/2 tsp ground cumin
• 2 tbsp chopped green olives
• Salt and pepper
• 1 egg, beaten, for brushing

Step-by-step method

1. Cook the vegetables. Sauté the onion and bell pepper in the oil for 6 to 8 minutes.

2. Make the filling. Add the chicken, paprika, cumin, olives, salt and pepper. Cook 2 minutes and let the filling cool.

3. Fill and seal. Fill each dough round with 2 tablespoons of the mixture, fold it into a half-moon and seal the edge with a repulgue (a folded, braided edge) or by pressing it with a fork.

4. Brush. Brush the empanadas with the beaten egg and arrange them on a baking sheet.

5. Bake. Bake at 425°F (220°C) for 18 to 22 minutes, until golden.

How to know it is done

The empanadas are ready when the crust is deep golden and shiny all over, including the sealed edges. Since the filling is already cooked, you only need the dough to be fully baked and crisp.

Tips for the best result

• Measure and prepare all the ingredients before you start.
• Let the filling cool completely before filling the dough, so the rounds do not soften or tear.
• Adjust the salt and seasonings of the filling before you assemble the empanadas.

Storage and reheating

Store leftovers in a tightly closed container in the refrigerator up to 3 days. Reheat them gently in the oven so the crust stays crisp.

Approximate nutrition per serving

About 235 calories per empanada. Nutrition is an estimate and varies with brands and portion size.