Baked Chicken Empanadas
Warm, soft, and flaky, these baked chicken empanadas are super easy to make, kid friendly, and the perfect quick dinner idea that’s it’s not only delicious but fun as well!
Ingredients
For Chicken Filling
- 2 cups Tyson® Grilled & Ready Chicken Breast Strips frozen
- 2 teaspoons Olive Oil
- 1/2 cup Onion chopped
- 1/2 Green Pepper chopped
- 1/2 Red Pepper chopped
- 1/4 cup Chicken Stock
- 1/4 cup Raisins
- 2 tablespoons Olives chopped
- 1/2 teaspoon Cumin
- Salt + Pepper to taste
For Empanadas
- 1 package Refrigerated Pie Dough
- 1 Egg lightly beaten
Instructions
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Preheat Oven to 400 degrees F.
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Line baking sheet with foil and top with nonstick spray
For Filling
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Heat oil on medium heat using a large skillet
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Add the onions and peppers. Saute for 2-3 minutes. Add the cumin and stir
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Add the Tyson® Grilled & Ready Chicken Breast Strips and the stock. Cook for 2-3 minutes or until the chicken is defrosted
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Season will salt and pepper and add the olives and raisins. Cook for 3 minutes or until the liquid has evaporated. With a wooden spoon, cut the chicken into smaller pieces
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Cool for 5 minutes before filling
Assembly
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Unroll the pie dough over parchment paper. Cut a circle using a small bowl as a guide
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Add a small amount of chicken filling to your dough circle. Using your fingers, wet the edges with water. Do not overfill your empanada
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Fold the circles into a semi-circle shape and use a fork to crimp the edges making sure they are completely closed
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Place the empanadas on the prepared baking sheet
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Brush egg on top and sides of each empanada. Make a small slit on the top
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Bake for 20 minutes or until golden brown
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Enjoy!