Chicken Bell Pepper Pastry (Print Version)
# Ingredients:
→ Essential Items
01 -
2 tablespoons olive oil (extra virgin)
02 -
½ cup onion, chopped finely
03 -
1 red bell pepper, diced small
04 -
1 yellow or orange bell pepper, diced small
05 -
4 garlic cloves, chopped finely
06 -
2 tablespoons fresh cilantro, chopped
→ Filling Mixture
07 -
2 cups shredded chicken breast (about 1½ pounds)
08 -
2 teaspoons chicken bouillon granules
09 -
1 tablespoon tomato paste
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic powder
12 -
½ teaspoon kosher salt
→ For Folding
13 -
10 empanada dough rounds (6 inches each, store-bought or homemade)
14 -
1 large egg (to brush on top)
# Instructions:
01 -
Set the oven to 375°F and move rack to the center. Cover a baking sheet with parchment paper.
02 -
Warm olive oil in a big skillet over medium. Toss in the onion and peppers, cooking until soft (about 5 min). Then stir in garlic and cilantro for 1 min.
03 -
Mix chicken, bouillon, tomato paste, seasonings, and 1 cup of water in the skillet. Cook down until most liquid's gone but still moist (about 5–8 min).
04 -
Spoon about ⅓ cup filling onto one side of each dough circle. Leave a thin ¼-inch edge around for sealing.
05 -
Brush edges with beaten egg and fold dough in half. Use a fork to firmly press and seal the edges shut.
06 -
Arrange sealed empanadas on the parchment-covered tray. Brush tops with leftover egg wash. Bake for 35 min until a golden crust forms.
# Notes:
01 -
Use either homemade dough or pre-made discs (like Goya) for convenience.
02 -
Your filling should be slightly wet but not soggy, so it holds well.
03 -
Seal edges tightly to stop leaks while baking.