Chicken Empanadas

Ingredients (12 Servings)

• 2 cups cooked shredded chicken
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/2 cup chopped tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 package (14 oz) empanada dough discs (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Directions

1. Preheat the oven to 400°F (200°C).
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper and cook until soft, about 5 minutes.
3. Add the chopped tomatoes, shredded chicken, cumin, paprika, garlic powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally. Remove from heat and let cool slightly.
4. Place an empanada dough disc on a flat surface. Spoon about 2 tablespoons of the chicken mixture onto the center of the dough.
5. Fold the dough over to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges.
6. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
7. Bake for 20-25 minutes, or until the empanadas are golden brown.
8. Remove from the oven and let cool slightly before serving.

Nutrition

• Protein: 10g
• Carbohydrates: 15g
• Cholesterol: 35mg
• Sugar: 2g
• Fat: 8g