Description
Golden baked empanadas filled with creamy chicken, sautéed mushrooms, and melted cheese, wrapped in a flaky crust and perfect for snacks, parties, or cozy dinners.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup finely chopped mushrooms
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 4 ounces cream cheese, softened
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 10 empanada dough discs
- 1 egg, beaten
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, then add mushrooms and cook until softened.
- Stir in shredded chicken, salt, and black pepper. Remove from heat and mix in mozzarella and cream cheese until creamy and well combined.
- Place empanada dough discs on a clean surface. Spoon about 2 tablespoons of filling into the center of each disc.
- Fold dough over into a half moon shape and seal edges with a fork.
- Transfer to the prepared baking sheet and brush tops with beaten egg.
- Bake for 20 to 25 minutes until golden brown. Let cool slightly before serving.
Notes
- Do not overfill to prevent leaking.
- Let filling cool slightly before assembling to avoid soggy dough.
- Chill assembled empanadas for 10 minutes before baking for extra flakiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin Inspired
Nutrition
- Serving Size: 2 empanadas
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
Keywords: cheesy chicken empanadas, chicken mushroom empanadas, baked empanadas, savory hand pies, easy appetizer