Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon)
  • 1 red bell pepper, finely diced (approx. 1 cup/150g)
  • 1 teaspoon chili powder (5 ml)
  • ½ teaspoon ground cumin (2.5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon dried oregano (1 ml)
  • 1/4 teaspoon salt (1 ml)
  • 1/4 teaspoon black pepper (1 ml)
  • 1 ½ cups cooked chicken, shredded (approx. 200g)
  • ½ cup frozen corn, thawed (approx. 75g)
  • ½ cup shredded cheddar cheese (approx. 50g)
  • ¼ cup chopped cilantro (coriander) leaves (approx. 15g)
  • 1 package (14.1 oz / 400g) refrigerated pie crusts (2 crusts) or pre-made empanada discs
  • 1 large egg, beaten

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until softened.
  2. Add diced bell pepper, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the skillet. Cook for a few minutes, stirring occasionally, until the pepper is slightly softened.
  3. Stir in shredded chicken, corn, cheddar cheese, and cilantro. Mix well and set aside to cool slightly.
  4. If using pie crusts, lightly flour a surface and roll out each crust slightly thinner. Cut out circles using a cookie cutter or bowl (approx. 4-5 inches in diameter). If using premade disks skip this step
  5. Place a spoonful of chicken filling in the center of each dough circle.
  6. Fold the dough over the filling to form a half-moon shape. Press the edges together to seal. Crimp the edges with a fork to create a decorative seal.
  7. Brush the top of each empanada with beaten egg.
  8. Place empanadas on a baking sheet lined with parchment paper (optional). Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
  9. Let the empanadas cool slightly before serving.