Easy Empanadas
A quick delicious main dish that is the perfect vehicle for your leftovers or cravings. Can be enjoyed with meat or vegetarian filling.
Ingredients
Dough
- 2 Sheets Pie Dough I use store-bought
- 1 Egg For Egg Wash
Chicken Filling
- 2 Large Chicken Breasts Skinless, Boneless
- 2 Roma Tomatoes Finely Diced
- 1/2 Onion Finely Diced
- 1 Carrot Finely Diced
- 1 TSP Tomato Paste
- 1/5 TSP Salt
- 1 TSP Ancho Chili Powder
- 1 TSP Cumin
- Crumbled Queso Fresco Optional
- Oil for Cooking
Vegetarian Filling
- 2 Russet Potatoes Finely Diced
- 2 Carrots Finely Diced
- 1 C Green Beans Cut in 1" pieces
- 1 Zucchini Finely Diced
- 1 Summer Squash Finely Diced
- 2 TBSP Kosher Salt
- 1 TSP Ancho Chili Powder
- 1/2 TSP Coriander
- Oil for Cooking
Instructions
Dough
- Thaw pie dough, and cut each sheet in half.
Chicken Filling
- Place chicken breasts in a pot and cover with water. Parboil until chicken is cooked, and remove. Shred chicken. In a pan, heat about 1 TBSP oil over medium high, and add in onion and tomato. Cook until onion is translucent. Add in remaining ingredients. Cook until all are incorporated and well coated with seasoning. Adjust salt as needed to taste.
Vegetarian Filling
- Add about 1.5 TBSP oil to a pan and heat over medium heat. Add in all ingredients and cook together for about 7 minutes, or until potatoes are soft. Adjust salt as needed to taste.
Filling and Baking
- Pour about 3 spoonful of filling on on half of your Empanada slice, and sprinkle in queso fresco or other cheese if desired. Fold the other half over it to form a triangle. Pinch the edges together to seal. Coat in egg wash (if desired), and bake at 400 F for 20 minutes. Remove from oven, cool for 5 minutes, and enjoy!