Description
Learn how to make homemade shredded chicken empanadas (aka empanadas de pollo) filled with warm spices, juicy shredded chicken breast, onion, and bell peppers. The filling is loaded with Puerto Rican flavor and wrapped in homemade empanada dough before being baked in the oven to flakey perfection.
Ingredients
Units
Scale
For the filling:
- 16 empanada dough discs (can be store bought)
- 1 1/2 tbsp olive oil
- 1/4 cup sofrito (can also be store bought)
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 2 cups shredded chicken
- 1 tsp tomato paste
- 1/2 cup water
- 2 tsp sazon seasoning (can also be store bought)
- 2 tsp adobo seasoning (can also be store bought)
- Optional: cilantro lime sauce to dip
For the egg wash:
- 1 egg
- 1 tbsp water
Instructions
- Cook the vegetables. Start by heating the oil in a pan over medium heat. Add the sofrito and cook until fragrant before adding the diced onion and pepper.
- Add chicken & seasonings. Sauté veggies until the onion becomes translucent and add the shredded chicken. Cook for a few minutes until the chicken warms, then add the tomato paste, water, and seasonings. Mix until everything is evenly combined before adding salt to taste.
- Assemble the empanadas. Add a scoop of the filling into the center of an empanada dough disc. Fold the dough over the filling. Preheat the oven to 375 degrees F / 191 degrees C.
- Close the empanadas. Crimp the edges of the empanadas shut using a fork or your fingers. Repeat steps 3-4 until all of the discs or filling are used. Transfer the empanadas to a parchment lined baking sheet.
- Make the egg wash. In a small bowl, beat the egg and water together until an egg wash is formed. Brush over the empanadas.
- Bake. Bake the empanadas for 15-20 minutes, or until golden brown all around. Enjoy as is or with your preferred dipping sauce (I love this cilantro lime sauce)!
Notes
Tip: If you’d like, add diced pimento olives and/or raisins with the chicken.