Easiest Way to Cook Yummy Chicken Baked Empanadas

Without fail recipe ultimate Chicken Baked Empanadas easy, yummy, practical.

Good Evening every body, at this time you get present recipe Chicken Baked Empanadas with 12 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 11 stages of easy cooking Chicken Baked Empanadas.

Ingredients all Chicken Baked Empanadas

1. Prepare 3 tablespoons : vegetable oil.

2. Prepare 2 : large onions.

3. Prepare 1 : red sweet pepper.

4. Prepare 3 : eggs.

5. Needed 2 teaspoon : ground cumin.

6. Needed 2 teaspoon : sweet paprika.

7. Prepare 1/8 teaspoon : crushed red pepper.

8. Needed 1/2 teaspoon : salt.

9. Prepare : Ground black pepper.

10. Prepare 3 cups : cooked chicken meat, shredded.

11. Needed 13 : green olives.

12. Prepare 13 : empanada discs (store bought).

If all ingredients Chicken Baked Empanadas it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Chicken Baked Empanadas

1. Peel and slice onions..

2. Heat oil in a wide pot or pan. Add onions and dash of salt. Cook at medium low temperature, stirring occasionally until caramelized (approx. 45 minutes). Transfer to a large bowl and let it cool completely..

3. Meanwhile hard-boil 2 eggs, peel and dice. Set aside in the refrigerator..

4. Grill pepper, peel and dice. Set aside in the refrigerator..

5. Once onions are cool, add spices and 1/2 teaspoon salt. Mix..

6. Add diced eggs, diced pepper and shredded chicken and mix. Cover and refrigerate for at least three hours..

7. Preheat oven at 450 degrees F..

8. Place a disc on one hand. Put approx. two spoonfuls of filling plus a green olive in the center of the disc. Moisten half the edge of the disc with egg wash..

9. Seal and press. Moisten the upper edge and sealed turning upwards with thumb in the pattern shown below. Place on sheet with parchment paper..

10. Paint with egg wash. Pierce a couple of holes on the top of each empanada. Bake for 10 minutes. Let them rest for 10 minutes before eating..

11. Note: baked and cooled empanadas can be wrapped in plastic and frozen. To reheat place frozen empanadas on a tray in a preheated 450F oven for 10 minutes. Let rest for a couple of minutes before eating..

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