Baked Chicken Empanadas

Empanadas are super delicious, and the best part is that they can be made ahead of time. Freeze them and take them out when you need them. Are you vegetarian or like to explore different flavors? Make my ratatouille recipe and use it as filling. You can prepare these empanadas for parties, small gatherings, unexpected guests or simply because they are incredibly succulent, wonderful, and filling. I prefer to bake them as oppose to frying. Kids love these!
Ingredients:

20 empanada discs (2 packs)
1 pound of boneless chicken breast
1/2 of a medium onion, diced
2 garlic cloves, minced
1/2 of a medium red bell pepper, diced small
1/2 of a medium green bell pepper, diced small
1 cup of Spanish olives, roughly chopped
2 tablespoons of cilantro, roughly chopped
1/4 teaspoon of ground oregano
1/4 teaspoon of ground coriander
1/8 teaspoon of red pepper flakes
1 tablespoon bouillon (optional)
1 cup of tomato sauce (Lidia's tomato sauce is great if you don't have time to make your own)
Pure olive oil
Salt and pepper

Preparation:

1. Preheat your oven to 375 degrees.

2. Boil chicken breasts in a medium pot. Once fully cooked, let it cool in the water so that the chicken doesn't dry out.

3. After the chicken has cooled, shred it with your hands, and set aside.

4. In a 10 inch non-stick pan, pour about a tablespoon of olive oil. When hot, add the onions and sweat until translucent.

5. Next add the garlic, cook for about a minute, then add the peppers, olives, oregano, coriander and the pepper flakes.

6. When the mixture becomes fragrant, about 2 to 3 minutes, add the tomato sauce and bouillon, and allow it to cook for 5 minutes.

7. Add the cilantro, give it a stir and then add the shredded chicken to the mixture, making sure everything is well incorporated - you want each empanada to have a bit of everything. Allow it to cook for another 5 minutes, then turn off and let it cool down.

Stuffing The Empanadas:

Putting together the empanadas is a relatively easy process. I recommend making an assembly line, so you are well organized and finish faster. The empanadas come with a square film that separates each disc, DO NOT THROW THEM OUT. You will be reusing this film if you are storing them in the freezer or fridge.

1. In the middle of each disc, place about 2 teaspoons of the cooked chicken, and seal the edges by folding the discs and pressing the together.

2. Now, take a fork and press its prongs against the edges of the empanadas, creating little ridges.

3. With a small knife, cut a 1/2 inch slit to the top of each empanada. This will allow the empanada to breath while it bakes.

4. Line the empanadas you are eating on a non-stick sheet pan, brush their tops with a bit of olive oil and bake for 20 to 30 minutes, until golden. Enjoy while hot.

Storing Your Empanadas:

To store my empanadas, I use a plastic freezer friendly container, that is wide and somewhat deep. A square shaped container is preferable.

Assemble the empanadas, but do not bake. Leave the film each disc brings to separate them inside the container. You can freeze these for up to 6 months and use them on those weeknights that you are exhausted and have no clue what to make. Move the empanadas you will be eating to the fridge before you go to work and by the time you come home, your empanadas are ready to go into the oven. Easy and super rico!