Chicken Empanadas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Oven-baked empanadas filled with seasoned shredded chicken, onions, and peppers in a flaky pastry crust. They're savory, spiced with cumin and cayenne, and make an ideal handheld appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 1/2 tablespoons olive oil
- 1 small onion (minced)
- 1 red bell pepper (minced)
- 1 yellow bell pepper (minced)
- 1 tablespoon garlic (minced)
- 3 tablespoons cilantro (freshly minced)
- 2 cups chicken breast (cooked and shredded)
- 1/2 cup chicken stock (or water)
- 2 teaspoons tomato paste
- 3/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 10 empanada dough shells (6-inch rounds)
- 1 egg (beaten for egg wash)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 954mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 358mg
- Calcium
- 50mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 954MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.