These craveable chicken empanadas from Toronto-based House of Empanadas are generously stuffed full of locally raised Ontario chicken, tri-colour bell peppers, onions, and chef Nicolas’s grandmothers secret blend of spices. The thin flakey pastry is hand formed into halfmoon shaped hand held pockets. Empanadas originated in northern Spain about 500 years ago, and are popular street foods in Latin America. This authentic recipe is enjoyed by our friends in the southern hemisphere as a light lunch or midday snack and now you can enjoy it too.
SERVING SUGGESTIONS: Prepare these in your toaster oven, air fryer, or conventional oven. The pastries are done when the internal temperature hits 74°C and the outside is golden brown. Serve these with a spicy mayo, creamy cilantro lime crema, or an herby chimichurri.