Coconut Curry Chicken Empanadas
Chicken Empanadas with a flavorful combination! These Coconut Curry Chicken Empanadas are the perfect choice for lunch or dinner.
Servings: 15 empanadas
Calories: 95kcal
Ingredients
- 1/4 cup finely diced white onion
- 2 garlic cloves, minced
- 1 tablespoon red curry paste
- 6 ounces full fat coconut milk
- 1 rotisserie chicken, white and dark meat shredded
- 1 red bell pepper, finely diced
- 1 lime, juice
- 15 empanada discs
- 1 cup empanada sauce, for dipping
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, then remove from the heat and mix in the lime juice.
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
