Instructions

• Heat 2 tablespoons neutral oil in a large skillet over medium heat until shimmering.
• Add ½ yellow onion (diced) and 2 bell peppers (diced). Cook, stirring occasionally, until the vegetables have softened, about 5–7 minutes.
• Add 4 cloves garlic (minced) and cook, stirring, for 30–60 seconds or until fragrant.
• Stir in 2 tablespoons tomato paste, 2 teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Cook, stirring, until the tomato paste darkens and the spices are fragrant, about 2 minutes.
• Stir in 2 cups shredded cooked chicken and 1 cup water. Bring to a simmer and cook, stirring occasionally, until most of the liquid has evaporated and the chicken is heated through. Remove from the heat.
• Let the filling cool slightly on the counter (or chill it in the refrigerator if you plan to assemble later).
• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Place the 10 thawed empanada dough rounds on your work surface. Spoon 2 tablespoons of the cooled filling onto the center of each dough round.
• Lightly moisten the edge of each dough round with a little water (use your fingertip or a small brush). Fold the dough in half over the filling to form a half-moon, then press the edges together and use a fork to crimp and fully seal each empanada.
• Place the sealed empanadas on the prepared baking sheet, leaving a little space between them.
• Brush the tops of the empanadas with 1 large egg (lightly beaten).
• Bake in the preheated oven for 25–30 minutes, or until golden brown.