República Chicken Empanada Recipe
Republica seasoned chicken
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Method
Preparation
- 1
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
- 2
Add the cooked shredded chicken, red bell pepper, green olives, cumin, paprika, salt, and black pepper to the skillet. Mix well and cook for another 5-7 minutes until heated through. Stir in the chopped cilantro, then remove from heat and let cool.
- 3
Assemble the Empanadas
Preheat the oven to 400°F (200°C). Roll out empanada dough on a floured surface to about 1/8 inch thickness. Cut out rounds of dough using a 4-5 inch round cutter.
- 4
Place a spoonful of the chicken filling in the center of each dough round. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
- 5
Bake the Empanadas
Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Bake in the preheated oven for 20-25 minutes or until golden brown.