Empanadas are what happens when a dumpling and a turnover fall in love.
These are packed with shredded chicken, bell peppers, onions, and cumin—plus cream cheese for extra creaminess. Use store-bought dough (no shame) or make your own. Either way, they’re gone in minutes.
Ingredients
Makes 12 empanadas.
- 1 package discos (empanada dough rounds) or 2 pie crusts
- 2 cups cooked shredded chicken (rotisserie = hero)
- ½ cup cream cheese, softened
- ½ cup shredded Monterey Jack or mozzarella
- ½ small onion, finely chopped
- ½ red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions
Step 1: Make the Filling
- Heat a skillet over medium heat. Sauté onion, bell pepper, and garlic for 3-4 minutes.
- Add shredded chicken, cumin, paprika, salt, and pepper. Stir for 2 minutes.
- Remove from heat. Stir in cream cheese until melted. Then mix in shredded cheese. Let cool slightly.
Step 2: Preheat Oven
- Preheat to 375°F (190°C). Line a baking sheet with parchment paper.
Step 3: Fill the Dough
- Place discos on a work surface. Spoon 2 tablespoons of filling onto one half of each round, leaving a border.
- Fold dough over to make a half-moon. Press edges with a fork to seal.
Step 4: Egg Wash and Bake
- Brush tops with beaten egg. Cut a small slit on top to vent steam.
- Bake for 20-25 minutes until golden brown.
Step 5: Serve
- Serve with salsa, chimichurri, or garlic sauce.
Summary
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Yield: 12 empanadas
Difficulty: Easy
Storage Notes
Fridge (baked): Keeps 4 days. Reheat in oven at 350°F for 8-10 minutes (microwave makes them sad).
Freezer (unbaked): Freeze on a tray, then bag. Bake from frozen at 375°F for 25-30 minutes. No thawing needed.
Freezer (baked): Freeze up to 2 months. Reheat from frozen at 350°F for 15 minutes.
Make ahead tip: Make filling up to 3 days ahead. Assemble and bake when ready.
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