Shredded Chicken Empanadas

• portions: 12 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

2 Tablespoons oil

1/2 medium white or yellow onion (diced)

1 medium orange pepper (diced)

1 medium red pepper (diced)

2 Tablespoons minced garlic

1/4 cup plain Greek yogurt

2 cups shredded cooked chicken

2 teaspoons smoked paprika

1 1/4 teaspoons cumin

1/2 teaspoon salt

1/2 cup finely chopped spinach

1/4 cup fresh cilantro

12 empanada dough shells (or 5” circles cut from store-bought puff pastry)

1 large egg

Instructions

Preheat Oven

Preheat the oven to 350 degrees F.

Sauté Veggies

Heat the oil in a skillet and sauté the diced onions and peppers. Sauté for about 5 minutes.

Add Garlic

Add in the minced garlic and sauté for an additional 1-2 minutes.

Add to Bowl

Transfer the sautéed veggies to a bowl and combine with all remaining ingredients. Mix well.

Fill Empanadas

Add about 2-3 Tablespoons of the mixture to each empanada dough circle.

Seal Empanadas

Fold over the top and use a fork to seal the edges. It helps to lightly grease and flour your fork to prevent sticking.

Brush Egg On

Whisk up the egg and brush on top of each empanada.

Bake for 30 minutes or until golden brown.

Let Cool

Let the empanadas cool for a few minutes, then serve with your favorite dipping sauce!

Nutrition

• Taille de Portion: 1 Empanada
• Calories: 171 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 3 g
• Acides Gras Trans: 0.01 g
• Cholestérol: 33 mg
• Sodium: 345 mg
• Glucides Totaux: 17 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 1 g
• Protéines: 9 g