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
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- Preheat oven to 375° F.
- 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.
- 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.
- Working with one prepared dough at a time add a heaping â…“ 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.
- 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.
- Brush each empanada with egg wash. Bake for 35 min or until golden brown.
(10 servings)
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