Home-made Chicken Empanadas
A few clever shortcuts, like frozen pastry dough and ground chicken, make DIY empanadas totally doable for your next gathering. Assembling these savory pockets of goodness is a fun task for kids, so get the whole family involved for a fiesta in the kitchen!
Servings: 6
Ingredients
- 1 lb. ground chicken
- 2 Tbsp dry taco seasoning
- 2 Tbsp olive oil
- 1 large yellow onion chopped
- 1 cup Russet potatoes peeled, cut into ¼-inch dice
- 1 cup chopped red bell pepper
- 1 cup frozen peas
- ½ cup shredded Cheddar cheese
- 1 large egg beaten
- 2 (10oz) packages frozen empanada dough for turnover pastries like Goya
- ¼ cup fresh cilantro chopped
- 1 cup guacamole
- ½ red onion finely chopped
- 1 cup sour cream
Instructions
- Preheat oven to 375°F and line 2 rimmed baking sheets with parchment paper.
- Heat oil in a large skillet over medium-high heat. Add chicken and taco seasoning and cook, stirring occasionally until well-browned, about 5-8 minutes.
- Remove frozen pastry rounds from freezer and allow to temper on countertop. Leave plastic dividers between layers.
- Add onions, potatoes and peppers to chicken and cook until slightly softened, about 7-10 minutes. Add peas and remove from heat. Allow to cool 5 minutes, then stir in cheese to combine.
- One at a time, take a pastry round with plastic divider and place on a work surface. Place 2-3 tablespoons chicken mixture in center of dough round. Brush edge of round with egg. Using plastic base, fold pastry in half. Discard plastic and crimp edges with a fork. Transfer filled pastries to prepared baking sheets 1-inch apart. Brush tops with egg.
- Bake, rotating the baking sheet halfway through, until golden-brown, about 25-35 minutes. Serve hot with guacamole, cilantro, red onion and sour cream.
