Argentinian Chicken Empanadas
A classic Argentinian recipe featuring chicken empanadas filled with juicy chicken, onions, and spices.
Ingredients
- ●1 pound Chicken breastboneless, skinless
- ●1 medium Oniondiced
- ●2 cloves Garlicminced
- ●1 teaspoon Cumin
- ●1/2 teaspoon Paprika
- ●to taste Salt
- ●to taste Black pepper
- ●1 package Empanada doughhomemade or store-bought
- ●1 Eggbeaten
- ●1/4 cup Olive oil
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Prepare the empanada dough according to package instructions.
- 3
In a pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- 4
Add the minced garlic and cook for an additional minute.
- 5
Add the chicken breast and cook until browned, about 5-6 minutes.
- 6
Add the cumin, paprika, salt, and pepper. Stir to combine.
- 7
Let the mixture cool slightly.
- 8
Roll out the empanada dough to a thickness of about 1/8 inch.
- 9
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 10
Place a tablespoon of the chicken mixture in the center of each dough circle.
- 11
Brush the edges of the dough with the beaten egg.
- 12
Fold the dough in half to form a half-circle and press the edges to seal.
- 13
Brush the tops of the empanadas with the remaining olive oil.
- 14
Bake the empanadas in the preheated oven for 15-20 minutes, or until golden brown.