Go Back
+ servings
chicken empanadas in a basket with parchment paper
Print Recipe
5 from 6 votes

Coconut Curry Chicken Empanadas

Chicken Empanadas with a flavorful combination! These Coconut Curry Chicken Empanadas are the perfect choice for lunch or dinner.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican American
Keyword: baked empanadas, chicken empanadas
Servings: 15 empanadas
Calories: 95kcal
Author: Jordan

Ingredients

Instructions

Filling

  • Heat a medium sized skillet on medium-high heat. Add the Onion and garlic and sauté 2-3 minutes, until fragrant.
  • Add the red curry paste and coconut milk to the pan and stir with a wooden spoon or spatula until fully combined.
  • Add the shredded chicken and bell pepper to the skillet, stir to coat the chicken and simmer on low for 10 minutes.

Assembling the empanadas

  • To assemble the empanadas, place a spoonful of the filling (about 1 tbsp) on the middle of each empanada disc. It might not seem like much, but it’s easier to seal an empanada that isn’t overstuffed.
  • Whisk one egg in a small bowl.
  • To seal the empanadas, use your finger to brush a small amount of egg around the outside of the disc. Then fold the disc around the filling and seal the edges by pressing the dough with your fingers. Using a fork, gently press down along the edges.
  • Freeze the empanadas for 5-10 minutes before baking. This will help prevent the filling from leaking out.
  • Preheat the oven to 375° F. Just before baking, use a pastry brush to brush a thin layer of egg wash over the empanadas. Bake 15-20 minutes, until golden.

Nutrition

Calories: 95kcal | Carbohydrates: 2g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 145mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 408IU | Vitamin C: 12mg | Calcium: 7mg | Iron: 1mg