As an alternative to the usual fried version, these baked chicken empanadas taste great and are better for you. They are great as an appetizer or snack because they are full of tasty chicken and vegetables.

Ingredients: 1 lb chicken breast, diced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1/2 cup frozen peas. 1/2 cup corn kernels. 1 tsp cumin. 1 tsp paprika. Salt and pepper to taste. 2 sheets puff pastry. 1 egg, beaten for egg wash.

Instructions: Preheat oven to 375F 190C. In a skillet, cook diced chicken until browned. Remove and set aside. In the same skillet, saut onions, garlic, and red bell pepper until softened. Add peas and corn, cook for another 2 minutes. Return cooked chicken to the skillet. Season with cumin, paprika, salt, and pepper. Stir to combine. Roll out puff pastry sheets and cut into circles. Spoon chicken mixture onto one half of each pastry circle. Fold the other half over the filling, sealing the edges by pressing with a fork. Brush empanadas with beaten egg for a golden finish. Place empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until pastry is golden and crispy. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes