Step 1

Preheat oven to 375° F.In a large skillet heat 2 tablespoons of olive oil over medium heat

Step 2

Add onions and peppers and sauté until softened, about 5 minutes

Step 3

Add garlic and cilantro and stir until fragrant, about one minute.Add chicken, along with water, chicken bouillon, tomato paste, onion powder, garlic powder and salt

Step 4

Bring liquid to a simmer, stirring often

Step 5

Allow to cook until liquid has evaporated, but mixture is not dry, about 5-8 minutes.Working with one prepared dough at a time add a heaping ⅓ cup of filling onto one side of the dough

Step 6

If using homemade dough or pie crust, roll dough out very thin and cut into 6-7” disks.Wet a pastry brush with egg wash (1 beaten egg plus 1 tablespoon water) and dampen the inside ¼ inch edge of the filled dough

Step 7

Fold the dough in half

Step 8

Using a fork, firmly press the edges together

Step 9

Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet.Brush each empanada with egg wash

Step 10

Bake for 35 min or until golden brown.Freezer Instructions: Allow empanadas to completely cool

Step 11

Add to a freezer bag in a single layer

Step 12

Seal, removing as much air as possible

Step 13

Store in the freezer for up to 6 months

Step 14

When ready to bake, preheat the oven to 400°F and bake empanadas on a lined baking sheet for 20 minutes

Step 15

Note: Filling can be made ahead and stored for up to 4 days in the refrigerator

Step 16

Empanada filling can also be frozen and stored in an airtight container for up to 3 months.