Bell Pepper Chicken Pockets (Print Version)
# Ingredients:
→ Core Components
01 -
Light olive oil (2 tbsp)
02 -
Diced onion (½ cup)
03 -
Chopped red bell pepper (1)
04 -
Diced yellow or orange bell pepper (1)
05 -
Finely chopped garlic (4 cloves)
06 -
Chopped fresh cilantro (2 tbsp)
→ Meat Mixture
07 -
Pulled chicken breast (2 cups, roughly 1½ pounds)
08 -
Chicken flavor cubes (2 tsp)
09 -
Tomato concentrate (1 tbsp)
10 -
Dried onion (1 tsp)
11 -
Crushed garlic (1 tsp)
12 -
Sea salt (½ tsp)
→ Wrapping
13 -
Round empanada shells (10, ready-made or from scratch, 6-inch circles)
14 -
Whole egg (1, for sealing)
# Instructions:
01 -
Set your oven rack in the middle and warm it to 375°F. Cover your baking tray with parchment
02 -
Pour olive oil into a big pan over medium flame. Throw in diced onion and peppers and cook until tender (around 5 minutes), then toss in garlic and cilantro for another minute
03 -
Throw in chicken, flavor cubes, tomato concentrate, spices, and a cup of water. Let it bubble until most liquid is gone but stuff stays juicy (5-8 mins)
04 -
Drop a big ⅓ cup of the mix onto half of each dough circle, leaving a small edge
05 -
Dab edges with beaten egg mixed with a spoon of water, fold over, and press down with fork teeth to lock
06 -
Arrange on your lined tray, brush tops with leftover egg mix, and bake for 35 minutes till they turn golden
# Notes:
01 -
You can use pre-made or homemade dough (we like Goya)
02 -
Your filling should be damp but not soggy when you're making them
03 -
Make sure to press edges firmly or they'll burst open