Mexican Chicken Empanadas
Delicious, flaky pastries filled with seasoned chicken, black beans, and sharp cheddar cheese, perfect for any gathering.
Servings: 8 servings
Ingredients
Ingredients
- 0.5 tablespoon Olive oil
- 0.5 cup Canned black beans Rinsed and drained
- 0.5 cup Red bell pepper Seeded and diced
- 1.5 cups Cooked chicken Diced
- 1 ounce Taco seasoning (1 packet)
- 0.5 cup Mild red enchilada sauce
- 2 sheets Puff pastry Thawed
- 1.33 cups Sharp cheddar cheese Shredded
- 1 large Egg
- 1 tablespoon Water
Instructions
- Step 1: Heat olive oil in a skillet over medium heat. Sauté red bell pepper for 3-4 minutes. Add chicken, black beans, taco seasoning, and enchilada sauce. Cook for 5 minutes, then cool.
- Step 2: Preheat oven to 400°F (200°C). Roll out puff pastry and cut into 4-inch circles.
- Step 3: Place a tablespoon of filling on each pastry circle, sprinkle with cheese, fold, and seal edges.
- Step 4: Whisk egg and water for egg wash. Brush tops of empanadas.
- Step 5: Bake empanadas on a parchment-lined baking sheet for 20-25 minutes until golden brown.
- Step 6: Let cool before serving. Enjoy with salsa or enchilada sauce!
Equipment
- Skillet
- Baking Sheet
- Mixing Bowl
- Round Cutter
Notes
For extra flavor, add chopped cilantro or green onions to the filling. Make sure the filling is cooled before assembling.