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!

Course Main Course

Cuisine Venezuelan

Keyword empanadas, baked empanadas, easy dinners

Prep Time 15

Cook Time 30

Total Time 45

Servings empanadas

Calories 353kcal

Author Tiffany Bendayan

Ingredients

For Chicken Filling

2 cups Chicken Breast Strips cooked and 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

US Customary - Metric

Instructions

Preheat Oven to 400 degrees F.
Line baking sheet with foil and top with nonstick spray

For Filling

Heat oil on medium heat using a large skillet
Add the onions and peppers. Saute for 2-3 minutes. Add the cumin and stir
Add the Tyson® Grilled & Ready Chicken Breast Strips and the stock. Cook for 2-3 minutes or until the chicken is defrosted
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
Cool for 5 minutes before filling

Assembly

Unroll the pie dough over parchment paper. Cut a circle using a small bowl as a guide
Add a small amount of chicken filling to your dough circle. Using your fingers, wet the edges with water. Do not overfill your empanada
Fold the circles into a semi-circle shape and use a fork to crimp the edges making sure they are completely closed
Place the empanadas on the prepared baking sheet
Brush egg on top and sides of each empanada. Make a small slit on the top
Bake for 20 minutes or until golden brown
Enjoy!

Nutrition