Smoky Chicken Empanadas
A twist on traditional Japanese empanadas, filled with smoky chicken and topped with a garlicky sauce.
Ingredients
- ●1 pound chicken breastboneless and skinless
- ●3 cloves garlicminced
- ●2 tablespoons soy sauce
- ●1 package empanada doughhomemade or store-bought
- ●1 egg, beaten water
- ●1 tablespoon olive oil
- ●1 teaspoon smoked paprika
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a small bowl, mix together soy sauce, garlic, and smoked paprika.
- 3
Cut the chicken breast into small pieces and coat with the soy sauce mixture.
- 4
Wrap the empanada dough in plastic wrap and let it rest for 10 minutes.
- 5
Roll out the empanada dough to a thickness of 1/8 inch.
- 6
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 7
Place a spoonful of the chicken mixture in the center of each dough circle.
- 8
Brush the edges of the dough with the beaten egg and fold the dough in half to form a half-moon shape.
- 9
Press the edges together to seal the empanada and use a fork to crimp the edges.
- 10
Brush the tops of the empanadas with olive oil and bake for 15-20 minutes, or until golden brown.
- 11
Serve warm with a side of garlicky sauce for dipping.