Name: Chipotle Chicken Empanada
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Latin American
Ingredients: 1 lb Boneless, Skinless Chicken Breasts; 2 pcs Chipotle Peppers in Adobo Sauce; 1 medium Onion, chopped finely; 1/4 cup Fresh Cilantro; 2 sheets Puff Pastry Sheets; 1 large Egg, for egg wash

Chipotle Chicken Empanada

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Author: chef-emmy
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Description

Deliciously spiced Chipotle Chicken Empanadas wrapped in flaky pastry, perfect for sharing or enjoying solo.

Ingredients

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1 lb Boneless, Skinless Chicken Breasts
2 pcs Chipotle Peppers in Adobo Sauce
1 medium Onion, chopped finely
1/4 cup Fresh Cilantro
2 sheets Puff Pastry Sheets
1 large Egg, for egg wash

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Instructions

Preheat the oven to 400°F (200°C).
Boil a pot of water, and add the boneless chicken breasts. Cook until no longer pink, about 20 minutes.
Drain the chicken and allow it to cool slightly before shredding it into bite-sized pieces.
Sauté the chopped onion in a skillet over medium heat with a splash of oil until softened and translucent.
Add the shredded chicken and chopped chipotle peppers to the skillet, stirring until combined.
Mix in the fresh cilantro and season with salt and pepper to taste. Remove from heat and set aside.
Roll out the puff pastry sheets on a lightly floured surface to achieve an even thickness.
Cut the pastry into circles, approximately 5 inches in diameter.
Place a spoonful of the chicken filling in the center of each pastry circle.
Fold the pastry over to create a half-moon shape, pressing the edges to seal.
Beat the egg in a small bowl and brush it over the top of each empanada for a golden finish.
Arrange the empanadas on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, until golden and flaky.
Allow the empanadas to cool slightly before serving. Enjoy!