Chicken Empanadas

(from momx2ms’s recipe box)

Prep time: 30 minutes
Cook time: 35 minutes
Serves 10 people

Categories: Chicken, Dinner, Freezer, Mexican


  • 2 tbsp Olive oil
  • 1/2 cup Onion, minced
  • 1 Red bell pepper, minced
  • 1 Yellow or orange bell pepper, minced
  • 4 Garlic cloves, minced
  • 2 tbsp Cilantro, finely minced
  • 2 cups Shredded chicken breast (1.5 lbs raw)
  • 2 tsp Chicken bouillon
  • 1 cup Water
  • 1 tbsp Tomato paste
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1/2 tsp Salt
  • 1 Egg (for egg wash)
  • 10 Goya empanada dough shells (you can also use store-bought pie crust, or use our homemade empanada dough)


  1. Preheat oven to 375° F.

  2. In a large skillet heat 2 tablespoons of olive oil over medium heat. Add onions and peppers and sauté until softened, about 5 minutes. Add garlic and cilantro and stir until fragrant, about one minute.

  3. Add chicken, along with water, chicken bouillon, tomato paste, onion powder, garlic powder and salt. Bring liquid to a simmer, stirring often. Allow to cook until liquid has evaporated, but mixture is not dry, about 5-8 minutes.

  4. Working with one prepared dough at a time add a heaping ⅓ cup of filling onto one side of the dough. If using homemade dough or pie crust, roll dough out very thin and cut into 6-7” disks.

  5. Wet a pastry brush with egg wash (1 beaten egg plus 1 tablespoon water) and dampen the inside ¼ inch edge of the filled dough. Fold the dough in half. Using a fork, firmly press the edges together. Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet.

  6. Brush each empanada with egg wash. Bake for 35 min or until golden brown.

  7. Freezer Instructions: Allow empanadas to completely cool. Add to a freezer bag in a single layer. Seal, removing as much air as possible. Store in the freezer for up to 6 months. When ready to bake, preheat the oven to 400°F and bake empanadas on a lined baking sheet for 20 minutes.

  8. Note: Filling can be made ahead and stored for up to 4 days in the refrigerator. Empanada filling can also be frozen and stored in an airtight container for up to 3 months.

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