Baked Latin Chicken Empanadas Recipe (Empanadas de Pollo) Poultry Appetizers Dinner

Empanadas are baked or fried turnovers that have a savory filling. This Latin chicken empanada recipe has a filling made with shredded chicken, onions, peppers, green olives and seasonings. Delicious.

If you can't find store-bought empanada dough rounds, you could use pizza crust or make a homemade empanada dough recipe. Serve these baked chicken turnovers with a salad for dinner or lunch, or as a snack or appetizer.

Cuisine: Latin
Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: About 2 hours
Servings: 12

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 green or red bell pepper, finely chopped
• 2 tablespoons tomato paste
• 2 cups shredded rotisserie chicken or leftover chicken
• 1 cup chicken broth
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 cup pitted green olives, chopped
• 1 egg
• 12 store-bought empanada dough rounds

Here's how to make it: 

1. Heat the olive oil in a skillet. Add the onion and bell pepper. Season with salt and pepper. Cook until onions begin to brown, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken, broth, paprika and cumin. Bring to a boil, reduce heat, cover and cook about 5 minutes. Stir in the olives. Remove from the heat and cool slightly before refrigerating to cool completely, about 30 minutes. 
2. Put the egg into a small bowl and beat. 
3. Fill the empanada dough rounds with the cooled mixture on one side. Fold the dough over and pinch the edges or use a fork to seal. Put the empanadas onto a parchment paper-lined baking sheet. Brush with the egg. 
4. Bake in a preheated 350-degree F oven for about 40 minutes or until golden brown. 

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