Shredded Chicken Empanadas

time to make

"I made these with a rotisserie chicken. Absolutely amazing. Thank you!!" -Cris Dors

You will need...

Crust: All-purpose flour Salt Sugar Unsalted butter Cold water

Yeast Package

You will need...

Chicken filling: Vegetable oil Onions  Garlic  Boneless, skinless chicken Paprika Ground cumin Salt Ground black pepper Ground red chili Hot water Topping: Egg beaten

Yeast Package

It's so easy!

This savory chicken hand pie recipe is easy to make ahead of time and bake up for an easy celebration!

Flour Bowl

In a food processor, combine flour, salt, and sugar. Add melted butter, followed by water. Form into a disc, wrap in plastic and refrigerate.

1

Drizzle oil in a pan over medium-low. Add the onion and cook, 15-20 minutes. Add garlic and cook for 30 seconds.

2

Stir in chicken and season with paprika, cumin, salt, pepper, and ground chili. Add water, bring to a simmer, and cook. Remove from heat and allow to cool.

3

Preheat oven to 350˚F. Line baking sheets with parchment. On a floured surface, roll the dough. Cut out circles of dough.

4

Place chicken mixture in the center of each circle. Brush the edges with a beaten egg, fold the dough over the filling, and press the edges together to seal.

5

Place empanadas on the baking sheets. Brush the tops with beaten egg and bake until golden, 20-25 minutes. Serve and enjoy!

6

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Enjoy!