Appetizers
Smoked Paprika Chicken Empanadas
⏱ 45 minutes
🍽 6 people
👁 2 views
Ingredients
- 1 package of empanada dough (20 count)
- 1 pound boneless, skinless chicken breast, diced
- 1/2 cup smoked paprika
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped scallions
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
Preparation Steps
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the diced chicken and cook until browned, about 5-6 minutes.
- Add the smoked paprika, cilantro, scallions, salt, and pepper to the skillet and stir to combine. Cook for an additional 1-2 minutes.
- On a lightly floured surface, roll out the empanada dough to about 1/8 inch thickness.
- Spoon about 1 tablespoon of the chicken mixture onto the center of each empanada dough round, leaving a 1/2 inch border around the edges.
- Sprinkle shredded cheese over the chicken mixture, then fold the dough in half to form a triangle or square shape, pressing the edges to seal.
- Brush the tops of the empanadas with the beaten egg for a golden glaze.
- Place the empanadas on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
