Empanadas mit zerpflücktem Hähnchen und Käse
Delicious empanadas filled with shredded chicken and cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 empanadas 1x
- Category: appetizers
- Method: baking
- Cuisine: Latin American
- Diet: gluten-free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cheese, grated
- 1 package empanada dough
- 1 egg, beaten (for egg wash)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the shredded chicken, cheese, olive oil, cumin, paprika, salt, and pepper.
- Roll out the empanada dough and cut into circles.
- Place a spoonful of the chicken mixture on one half of each dough circle.
- Fold the dough over and seal the edges with a fork.
- Brush each empanada with the beaten egg.
- Place them on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until golden brown.
Notes
- For a spicier version, add diced jalapeños to the filling.
- Serve with salsa or guacamole.
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg