Chicken and Apple Empanadas
These Chicken and Apple Empanadas are a delightful fusion of savory and sweet flavors, wrapped in golden, flaky pastry. Tender shredded chicken is paired with diced Granny Smith apples, sautéed onions, and a medley of warm spices like cinnamon, cumin, and paprika for a filling that's both comforting and unique. A touch of fresh parsley adds brightness, while an egg wash ensures an irresistible, glossy finish. Perfect as an appetizer, snack, or even a light meal, these empanadas bake to perfection in just 25 minutes. Plus, they're easy to make with store-bought or homemade empanada dough, making them ideal for weeknight dinners or entertaining. Indulge in the perfect balance of hearty and sweet with this irresistible baked snack!
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Recipe Information
Ingredients
- 2 cups cooked shredded chicken
- 1 medium apple (such as Granny Smith, diced small)
- 1 small yellow onion (diced)
- 2 tablespoons butter
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cumin
- 0.25 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped)
- 12 discs empanada dough (store-bought or homemade)
- 1 large egg (for egg wash)
- 1 tablespoon water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium skillet, melt the butter over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Add the diced apple to the skillet and cook for another 3–4 minutes, stirring occasionally, until the apple softens slightly.
Stir in the ground cinnamon, cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the shredded chicken to the skillet and mix until well combined. Remove from heat and stir in the chopped parsley. Let the filling cool for 5–10 minutes.
Place an empanada dough disc on a clean surface. Add about 2 tablespoons of the chicken and apple filling to the center of the disc.
Fold the dough over the filling to form a half-moon shape. Press the edges together with your fingers and crimp them with a fork to seal.
Repeat with the remaining dough discs and filling.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the tops of the empanadas for a golden finish.
Place the empanadas on the prepared baking sheet, leaving a little space between them.
Bake in the preheated oven for 20–25 minutes, or until the empanadas are golden brown.
Allow the empanadas to cool slightly before serving. Serve warm as a snack, appetizer, or main dish.
Nutrition Facts
Calories |
3033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 4154 mg | 181% | |
| Total Carbohydrate | 282.8 g | 103% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 37.6 g | ||
| Protein | 193.7 g | 387% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 318 mg | 24% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2177 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
