Description
These Baked Empanadas are a golden and flaky handheld treat, perfect for a Mexican fiesta or Cinco de Mayo buffet. Stuffed with seasoned shredded chicken or beef, melty cheese, and warm spices, these easy make-ahead empanadas are baked instead of fried for a lighter twist. Serve with a salsa trio of salsa roja, guacamole, and sour cream for the ultimate crowd-pleasing appetizer!
Ingredients
Units
Scale
- 2 cups cooked, shredded chicken or beef
- 1/2 cup shredded cheese
- 1/4 cup diced onions
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 package empanada dough (store-bought or homemade)
- 1 egg (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the filling: In a bowl, mix shredded chicken or beef with cheese, onions, cumin, and chili powder.
- Fill the empanadas: Place a spoonful of filling onto each empanada dough circle. Fold in half and seal the edges with a fork.
- Apply egg wash: Brush the tops of the empanadas with beaten egg for a golden finish.
- Bake: Arrange empanadas on a lined baking sheet and bake for 20-25 minutes, or until golden brown.
- Serve hot with salsa roja, guacamole, and sour cream for dipping.
Notes
- Swap chicken or beef for black beans and corn for a vegetarian option.
- Use puff pastry for an extra flaky texture.
- Can be frozen before baking for a quick, make-ahead meal.
- For extra crispiness, broil for 1-2 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack, Main Dish
- Method: Baking
- Cuisine: Mexican, Latin American
