Empanadas de Pollo (Chicken Turnovers)

Name: Empanadas de Pollo (Chicken Turnovers)
Yield: Makes 12 empanadas
Cuisine: Central & South American
Ingredients: 2 tablespoons, olive oil; 1 , onion, peeled and finely chopped; 1 green or red, bell pepper, stemmed, seeded, and finely chopped (1 cup); ½ teaspoon, kosher salt; ½ teaspoon, pepper; 2 tablespoons, tomato paste; 2 cups shredded rotisserie or leftover, chicken (about 10 ounces); 1 cup, chicken broth; ½ teaspoon, sweet paprika; ½ teaspoon, ground cumin; ¼ cup, pitted green olives, rinsed and chopped; 1 , large egg; 12 (4½-inch), store-bought hojaldradas-style empanada dough rounds

1 comment

For Kids & Families

Central & South American

Chicken

SERVESMakes 12 empanadas

TIME1¼ hours, plus 55 minutes chilling and cooling time

WHAT KIDS ARE SAYING"Very yummy and very worth it. The flavor was perfect. The folding was very fun to do." —Delaney, recipe tester, age 12

WHY THIS RECIPE WORKS

This recipe was originally published in Gaby's Latin American Kitchen. From Gaby Melian: I grew up eating savory empanadas—pastries filled with different meats, vegetables, and spices; sometimes fried and sometimes baked— made by my family....

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