Cheesy Chicken Cuban Empanadas
If you love empanadas, then you have to try My cheesy chicken cuban empanadas. These golden pockets of goodness are filled with tender shredded chicken, melted cheese, mixed in a cuban sofrito sauce, all encased in a flaky, baked crust.
Equipment
- Saute Pan
- baking sheet
- parchment paper
Ingredients
Sofrito:
- 1/2 onion finely chopped
- 1/2 green bell pepper finely chopped
- 4 garlic cloves grated or minced
- 3 tablespoons olive oil
- 2 bay leaves
- 1/2 teaspoon ground cumin
- 1/2 can of tomato sauce
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt adjust to taste
Empanadas:
- 1 chicken breast cooked shredded, and chopped fine( I cook mine in the instapot for 15 minutes)
- 1 bag of shredded white cheese I use a mozzarella and provolone mix
- 1 pack of baking empanada dough rounds like these Goya Brand ones
*Note- I recommend finely dicing and chopping the vegetables and the chicken so that the sofrito absorbs best.
Instructions
Sofrito:
- Prepare the Vegetables: Finely chop the onion, green bell pepper. Mince or grate the garlic cloves.
- Heat the Oil: In a large skillet or wide saucepan, heat the olive oil over medium heat.
- Sauté the Aromatics: Add the chopped onion and bell peppers to the hot oil. Sauté them until they begin to soften and develop a slight golden color, about 5-7 minutes.
- Add the Garlic and Herbs: Stir in the minced garlic and cook for about 1 minute, until fragrant.
- Seasoning: Stir in the ground cumin, ground black pepper, bay leaf and salt to taste.
- Simmer and Cook: Reduce the heat to low and let the sofrito simmer for 5-10 minutes.
Filling:
- Mix: The shredded and chopped chicken into the sofrito and place in a mixing bowl to cool to room temp.
- Combine: Once the chicken has cooled down, add the shredded cheese into the bowl and mix to combine.
Forming the empanadas:
- Prep: Preheat the oven to 375F or according the the instructions of the premade empanada dough package and line a baking sheet with parchment paper
- Prepare the dough: If using the Goya brand like I do, I suggest to lightly roll out the dough with a roller to make them slightly bigger.
- Scoop: Using a spoon, place the chicken and cheese filling in the middle of the dough. I usually put about 3-4 tablespoons.
- Fold and seal: Fold the other half of the dough over the filling to create a half-moon shape. Gently press the edges together to seal. Using the pinch and fold technique around the edge of the dough to secure the seal. (See video at the bottom of the post) Or using a fork, gently press around the edges to bind them together.
- Vent and Bake: Place empanadas on the parchment lined baking sheet and poke 2-3 holes on top using a fork. This is to ensure the empanadas are well ventilated and don't burst during baking. (Pictured above) Bake according to the dough package or until they start to turn golden. About 20 minutes.
- Remove and enjoy! Remove from oven. Using a spatula, place empanadas on a plate to cool for 5-10 minutes before enjoying! I like to enjoy mine with hot sauce =)
- *Notes: Folding and sealing an empanada takes practice! So don't be discouraged if they don't come out perfect on the first try. Practice makes perfect =) I don't think and egg wash is necessary, but if you want to use one feel free!