Uruguayan Chicken Empanadas, photo by Hispanic Kitchen

Uruguayan Chicken Empanadas

Cuisine: Uruguayan
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12 empanadas
These Uruguayan baked empanadas are simply delicious.

Empanadas come in all shapes and sizes, different fillings and are made using multiple techniques. These empanadas are easy to make and are ideal for a family sports event. These Uruguayan chicken empanadas are baked, instead of fried, and the chicken filling in this recipe is deee-lish!

 

Ingredients

  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 3 tablespoons oil
  • 1 pound chicken poached and chopped
  • salt to taste
  • Ground black pepper to taste
  • 3 eggs hard-boiled, chopped
  • butter for greasing baking sheet
  • egg beaten, for brushing empanadas
  • 12 puff pastry-style empanada discs

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Directions

  1. Heat the oil in a skillet, and sautée the onions and bell peppers until tender.
  2. Add the chicken, and season with salt and pepper. Once the mixture is cool, add the hard-boiled eggs.
  3. Fill the empanada discs with a heaping tablespoon of filling, and firmly seal them shut by crimping the edge with a fork.
  4. Place the empanadas on a greased baking sheet, and brush the tops with beaten egg.
  5. Bake in an oven preheated to 375ºF for 20 minutes.
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