Transform your leftover cooked chicken into these tasty empanadas de pollo. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make!
Ingredients
- cooking spray
- 1 tablespoon butter
- 1 cup chopped green onions
- 2 cloves garlic , chopped
- 1.5 cups chopped cooked chicken
- 1 teaspoon salt
- 0.5 teaspoons nutmeg
- 0.5 teaspoons ground black pepper
- 12 empanadas pastry discs
- 1 egg , lightly beaten
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
-
2
Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.
-
3
Arrange pastry discs on a flat work surface. Dab a little water along the edges. Place a large tablespoonful of chicken mixture in the center; fold pastry over and press with a fork to seal.
-
4
Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
-
5
Bake in the preheated oven until golden, about 20 minutes.
Nutrition Facts
Per serving
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