Chicken, Red Capsicum and Olive Empanadas

    37 minutes

    These are one of my favourite empanadas and definitely a crowd pleaser! I make them with just two cooked chicken breasts, hard boiled eggs, red capsicums and chopped olives.

    2 people made this

    Makes: 12 empanadas

    • 2 tablespoons butter
    • 1 onion, diced
    • 1 small bunch spring onions, diced
    • 1 red capsicum, seeded and diced
    • 1 chicken stock cube
    • salt, to taste
    • 1 teaspoon paprika
    • 1 teaspoon cayenne
    • 2 cooked chicken breasts, cubed
    • 2 hard boiled eggs, peeled and diced
    • 3 tablespoons green olives, pitted and diced
    • 12 empanada pastry discs

    Preparation:20min  ›  Cook:17min  ›  Ready in:37min 

    1. Preheat oven to 200 degrees C. Cover a baking tray with foil, spray with cooking spray and set aside.
    2. In a frying pan, melt butter over medium heat. Cook and stir the diced onion and spring onion until tender. Add the capsicum and cook for another 5 minutes. Crumble in the stock cube and mix well then season with salt, paprika and cayenne. Add chicken in small cubes and stir well, letting it combine with the flavours in the pan. Remove from heat and let it cool down a little bit. Add diced hard boiled eggs and olives, then mix well.
    3. Place the empanada pastry discs on a flat surface. Wet edges lightly with warm water. Put 1 big dollop of filling in the centre, fold dough over, and seal edges by pressing with a fork. Transfer to the prepared baking tray.
    4. Bake in the preheated oven for 10 to 15 minutes, until golden. Remove from the oven and let cool down for 5 minutes before serving.

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