Baked Chicken Pies (Print Version)
# Ingredients:
01 -
1/2 teaspoon kosher salt.
02 -
4 garlic cloves, minced.
03 -
2 cups shredded chicken breast (about 1.5 pounds).
04 -
1 egg (for brushing).
05 -
1 teaspoon onion powder.
06 -
1 red bell pepper, minced.
07 -
10 empanada dough rounds (6-inch size).
08 -
2 tablespoons fresh cilantro, minced.
09 -
1 yellow or orange bell pepper, minced.
10 -
1 tablespoon tomato paste.
11 -
1 teaspoon garlic powder.
12 -
1/2 cup minced onion.
13 -
2 teaspoons chicken bouillon.
14 -
2 tablespoons extra virgin olive oil.
# Instructions:
01 -
Set your oven to 375°F and let it heat up.
02 -
Place a sheet of parchment on your baking tray.
03 -
In a skillet, sauté onion and peppers in some oil for about 5 minutes. Toss in garlic and cilantro, cooking for 1 minute. Stir in chicken, bouillon, tomato paste, seasonings, and a cup of water. Let it simmer and reduce, about 5-8 minutes.
04 -
Scoop 1/3 cup of filling onto each dough round, leaving a tiny edge of 1/4 inch clear. Whisk an egg with a splash of water, then brush it lightly around the edges. Fold the dough over, press the edges shut with a fork, and brush the tops with more egg wash.
05 -
Pop them into the oven and bake for roughly 35 minutes until they’re golden and crisp.
# Notes:
01 -
Store-bought dough works just fine.
02 -
You can freeze these unbaked.
03 -
If frozen, add extra baking time later.