Chicken Empanadas

Prep Time: 30 minutes?Cook Time: 25 minutes?Servings: 12 empanadas Ingredients 2 cups cooked shredded chicken 1/2 cup chopped onion 1/2 cup chopped bell pepper 1/2 cup chopped tomatoes 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon garlic powder Salt and pepper to taste 1 tablespoon olive oil 1 package (14 oz) empanada dough discs (store-bought or homemade) 1 egg, beaten (for egg wash) Directions Preheat the oven to 400°F (200°C). In a skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper and cook until soft, about 5 minutes. Add the chopped tomatoes, shredded chicken, cumin, paprika, garlic powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally. Remove from heat and let cool slightly. Place an empanada dough disc on a flat surface. Spoon about 2 tablespoons of the chicken mixture onto the center of the dough. Fold the dough over to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake for 20-25 minutes, or until the empanadas are golden brown. Remove from the oven and let cool slightly before serving. Nutrition (per empanada) Protein: 10g Carbohydrates: 15g Cholesterol: 35mg Sugar: 2g Fat: 8g https://www.poultryrecipes.co.in/recipe-categories/immunue-boosting-recipes/chicken-empanadas/