Empanadas are a treat that can’t be beaten! Our delicious Chicken and Mixed Vegetable Empanada Recipe will make your dinner prep easy and your mouth water. This recipe is perfect for any occasion because it’s easy to make and looks so impressive on the plate. The key to these juicy little pockets of flavorful delight is the thin, tender crust that locks all the flavors in as they bake.
Total Time
30min
4.5
2 Ratings
Author: SideChef Everyday
Servings:
8
Ingredients
•
16
Empanada Dough Shells
, room temperature
•
1
bag
(16 oz)
Roasted Chicken Breasts
, finely chopped
•
3
Eggland's Best Classic Eggs
, boiled
•
1
bag
(12 oz)
Frozen Mixed Vegetables
, thawed, drained
•
1
Small
Yellow Onion
, finely chopped
•
2
cloves
Garlic
, minced
•
1
piece
Celery
, thinly sliced
•
2
tsp
Chicken Bouillon Powder
•
2
Tbsp
Vegetable Oil
•
2
Eggland's Best Classic Eggs
, lightly beaten
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Sriracha Mayonnaise
(optional)
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C). Grease a sheet pan with cooking spray and set aside.
2.
In a skillet over medium heat, heat the Vegetable Oil (2 Tbsp). Stir in Yellow Onion (1) and Celery (1 piece) until soft for about 4-5 minutes.
3.
Continue adding Garlic (2 cloves), Frozen Mixed Vegetables (1 bag), and Roasted Chicken Breasts (1 bag). Stir for another minute.
4.
Add Chicken Bouillon Powder (2 tsp), Salt (to taste), and Ground Black Pepper (to taste). Remove from heat and set aside.
5.
Top each Empanada Dough Shells (16) with 2 Tbsp of the chicken mixture, and a couple of quartered boiled Eggland's Best Classic Eggs (3).
6.
Fold round over the filling. Pinch the edges to seal with a fork and brush the top with Eggland's Best Classic Eggs (2) wash. Repeat this process with the remaining ingredients.
7.
Bake the empanadas in the oven for 20-25 minutes or until golden brown.
8.
Remove from the oven and serve hot with Sriracha Mayonnaise (to taste).
Nutrition Per Serving
CALORIES
430
FAT
13.3 g
PROTEIN
21.4 g
CARBS
48.8 g
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