Chicken Empanadas with Herb Sauce
Store-bought rotisserie chicken and dough lend a helping hand in getting these on the table!
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- Yields:
- 6 serving(s)
- Prep Time:
- 50 mins
- Total Time:
- 1 hr 35 mins
Ingredients
For the Empanadas:
- 2 tbsp.
olive oil
- 1
onion, diced
- 1
red bell pepper
- 3
garlic cloves, minced
- 1 tsp.
kosher salt, divided, plus more to taste
- 1/4 tsp.
black pepper
- 2 tbsp.
tomato paste
- 2 tsp.
paprika
- 1 tsp.
oregano
- 1/2 tsp.
ground cumin
- 2 1/2 c.
shredded rotisserie chicken
- 12
frozen empanada wrappers, thawed
- 1
large egg, beaten
For the Sauce:
- 2 c.
fresh parsley
- 1
garlic clove
- 1 tbsp.
red wine vinegar
- 1/2 tsp.
red pepper flakes
- 1/2 tsp.
kosher salt, plus more to taste
- 1/4 tsp.
dried oregano
- 1/4 c.
olive oil
Directions
- Step 1For 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.
- Step 2Add 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.
- Step 3Meanwhile, 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.
- Step 4Position 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.
- Step 5Arrange 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.
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