Chicken Empanadas

Ingredients

• 2 tbsp Olive oil
• ½ cup Onion, minced
• 1 Red bell pepper, minced
• 1 Yellow or orange bell pepper, minced
• 4 Garlic cloves, minced
• 2 tbsp Cilantro, finely minced
• 2 cups Shredded chicken breast (1.5 lbs raw)
• 2 tsp Chicken bouillon
• 1 cup Water
• 1 tbsp Tomato paste
• 1 tsp Onion powder
• 1 tsp Garlic powder
• ½ tsp Salt
• 1 Egg (for egg wash)
• 10 empanada dough shells (you can also use store-bought pie crust)

Directions

1. Preheat oven to 375° F.
2. In a large skillet heat 2 tablespoons of olive oil over medium heat. Add onions and peppers and sauté until softened, about 5 minutes. Add garlic and cilantro and stir until fragrant, about one minute.
3. Add chicken, along with water, chicken bouillon, tomato paste, onion powder, garlic powder and salt. Bring liquid to a simmer, stirring often. Allow to cook until liquid has evaporated, but mixture is not dry, about 5-8 minutes.
4. Working with one prepared dough at a time add a heaping ⅓ cup of filling onto one side of the dough. If using homemade dough or pie crust, roll dough out very thin and cut into 6-to-7-inch disks.
5. Wet a pastry brush with egg wash (1 beaten egg plus 1 tablespoon water) and dampen the inside ¼ inch edge of the filled dough. Fold the dough in half. Using a fork, firmly press the edges together. Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet.
6. Brush each empanada with egg wash. Bake for 35 min or until golden brown.

(10 servings)