Chicken Empanada Recipe

Preparation

1. 1

   Make the Filling

   In a skillet, heat olive oil over medium heat. Add diced onions and cook until translucent, about 5 minutes.

2. 2

   Add minced garlic, cumin, paprika, salt, and black pepper. Stir and cook for an additional 2 minutes.

3. 3

   Add shredded chicken to the skillet and mix well. Cook for another 5 minutes until heated through. Remove from heat and let cool.

4. 4

   Prepare the Salsa

   In a medium bowl, combine cherry tomatoes, avocado, red onion, cilantro, lime juice, and salt. Gently mix to combine and set aside.

5. 5

   Assemble the Empanadas

   Preheat the oven to 400°F (200°C). On a clean surface, take an empanada dough disc and place about 2 tablespoons of chicken filling in the center.

6. 6

   Fold the disc in half to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a better seal.

7. 7

   Repeat with the remaining dough and filling. Place empanadas on a baking sheet lined with parchment paper.

8. 8

   Bake for 20-25 minutes or until golden brown. Serve hot with tomato avocado salsa.