thepioneerwoman
Chicken Empanadas with Herb Sauce
These chicken empanadas are easy to make thanks to rotisserie chicken and store-bought dough. The herb sauce makes this recipe unforgettable!
👥 6 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 50 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
- ●baking sheet
- ●blender
- ●oven
📝 Preparation Steps
1
For the empanadas: Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic, 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the vegetables begin to soften and brown, 4 to ⏱️ 5 minutes.
onion, diced1
2
Add the tomato paste, paprika, oregano, and cumin. Stir constantly until the tomato paste darkens, about ⏱️ 1 minute. Add 3/4 cup water, the chicken, and the remaining 1/2 teaspoon salt. Stir, scraping the bottom of the skillet, until the pan is dry, 2 to ⏱️ 3 minutes. Add more salt if needed. Spread out on a baking sheet to cool to room temperature, about ⏱️ 20 minutes.
3
Meanwhile, for the sauce: Combine the parsley, garlic, vinegar, red pepper flakes, salt, oregano, and 1/4 cup water in a blender. Blend until the parsley is roughly chopped. With the blender on, slowly stream in the olive oil and puree until the sauce is combined. Add more salt if needed.
4
Position racks in the upper and lower thirds of the oven; preheat to 375º. Roll out each empanada wrapper into a 5-inch round. Brush the beaten egg on the outer edges of each wrapper, then top each with 1/2 cup of the chicken filling. Fold the wrappers in half to enclose the filling. Use a fork to crimp the edges.
large egg, beaten1
5
Arrange the empanadas on 2 parchment-lined baking sheets, about 1 inch apart. Brush the tops with more beaten egg. Bake until golden brown, switching the pans halfway through, about ⏱️ 30 minutes. Serve with the herb sauce.
large egg, beaten1
Nutrition Facts
calories
475 Calories
fat Content
24 g
fiber Content
3 g
sugar Content
3 g
sodium Content
503 mg
protein Content
20 g
trans Fat Content
0 g
cholesterol Content
81 mg
carbohydrate Content
41 g
saturated Fat Content
5 g
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