Description
A delightful pastry filled with spicy, savory chicken, perfect for gatherings and family dinners.
Ingredients
Scale
- 1 lb Boneless, Skinless Chicken Breasts
- 2 pcs Chipotle Peppers in Adobo Sauce
- 1 medium Onion, chopped finely
- 1/4 cup Fresh Cilantro
- 2 sheets Puff Pastry Sheets
- 1 large Egg (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Sauté the chopped onion in a skillet over medium heat until translucent.
- Add the chicken breasts to the skillet and cook until no longer pink, about 6-7 minutes.
- Shred the cooked chicken using two forks and return it to the skillet.
- Incorporate the chipotle peppers and fresh cilantro into the chicken mixture.
- Season with salt and pepper to enhance the flavor.
- Roll out the puff pastry sheets on a lightly floured surface.
- Cut each sheet into circles using a round cutter or a glass.
- Place a spoonful of the chicken mixture in the center of each circle.
- Fold the pastry over to create half-moons, sealing the edges by pressing with a fork.
- Beat the egg in a small bowl and brush over the tops of the empanadas for a golden finish.
- Arrange the empanadas on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until golden brown and flaky.
Notes
For added flavor, use fresh ingredients and don’t overfill the empanadas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg