Empanadas de Pollo Uruguayas (Chicken Empanadas Uruguayan Style)

By garciamoss

Hispanic Kitchen

Ingredients

• 1 white onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 tablespoons oil
• 1 lb. poached chicken, chopped
• Salt and ground black pepper to taste
• 3 hard-boiled eggs, chopped
• Butter, for greasing baking sheet
• Beaten egg, for brushing empanadas
• 12 puff pastry-style empanada discs

Details

Servings 1
Adapted from hispanickitchen.com

Preparation

Step 1

1. Heat the oil in a skillet, and sauté the onions and bell peppers until tender.

2. Add the chicken, and season with salt and pepper. Once the mixture is cool, add the hard-boiled eggs.

3. Fill the empanada discs with a heaping tablespoon of filling, and firmly seal them shut by crimping the edge with a fork.

4. Place the empanadas on a greased baking sheet, and brush the tops with beaten egg.

5. Bake in an oven preheated to 375ºF for 20 minutes.