Chicken Bell Pepper Hand Pies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons of extra virgin olive oil
02 -
½ cup of finely chopped onion
03 -
1 minced red bell pepper
04 -
1 minced yellow or orange bell pepper
05 -
4 minced garlic cloves
06 -
2 tablespoons of minced fresh cilantro
→ Filling
07 -
2 cups of shredded chicken breast (around 1½ pounds)
08 -
2 teaspoons of chicken bouillon
09 -
1 tablespoon of tomato paste
10 -
1 teaspoon of onion powder
11 -
1 teaspoon of garlic powder
12 -
½ teaspoon of kosher salt
→ Assembly
13 -
10 pre-made or homemade empanada shells (6-inch circles)
14 -
1 egg for the egg wash
# Instructions:
01 -
Move your oven's rack to the center and heat it to 375°F. Line a sheet pan with some parchment paper.
02 -
Warm the olive oil over medium heat in a big skillet. Toss in the onion and bell peppers, cooking until soft (roughly 5 minutes), and then stir in the garlic and cilantro and cook for another minute.
03 -
Include the chicken, bouillon, tomato paste, seasoning, and 1 cup of water in the skillet. Let it simmer, stirring occasionally, until most of the liquid evaporates, but the mixture stays slightly moist (around 5-8 minutes).
04 -
Spoon about ⅓ cup of the prepared filling onto one half of the empanada dough, leaving a tiny border of about ¼ inch around the edges.
05 -
Brush the dough edges lightly with the egg wash (one beaten egg mixed with a tablespoon of water). Fold the dough over the filling and press the edges firmly shut using a fork.
06 -
Lay the sealed empanadas on the lined baking sheet. Give them a coat of the leftover egg wash and bake for 35 minutes, or until the tops turn golden and crispy.
# Notes:
01 -
You can use either homemade or store-bought empanada dough (e.g., Goya).
02 -
Keep the filling moist but not too watery to make assembly easier.
03 -
Seal the edges tightly, so the filling stays put while baking.