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:
- butter: 1 Tbsp
- green onions: 1 cup (chopped)
- garlic: 2 clove (chopped)
- ½ cups chopped cooked chicken: 1 piece
- salt: 1 tsp
- nutmeg: 0.5 tsp
- ground black pepper: 0.5 tsp
- empanada pastry discs: 12 piece
- egg, lightly: 1 piece (beaten)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
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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.
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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.
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Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
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Bake in the preheated oven until golden, about 20 minutes.
