These Cajun Plant Chicken Empanadas bring the heat! Perfect to share, or keep stocked in your freezer to reheat for a quick and delicious meal that’s ready in minutes.
Thaw your Daring Plant Chicken Pieces in the refrigerator overnight. Once your Daring pieces are thawed, chop them into bite sized pieces.
Preheat oven to 375º, so it’s ready for baking the empanadas.
In a large skillet over medium-high heat, heat 1 Tbsp oil. Heat until it shimmers, then add the chopped onion and bell peppers. Cook until the onion is golden, and the peppers have begun to brown on the edges, about 6 to 8 minutes.
Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in tomato paste. Cook until it has darkened slightly in color, about 2 to 3 minutes.
Add the paprika, oregano, and cumin. Mix well until fully combined. Cook for 2-3 more minutes until the spices have toasted slightly. Add the olives and mix until combined.
Next, add your thawed and chopped Cajun Plant Chicken Pieces, pour in 1 ¼ cup of vegetable broth, and cook, stirring occasionally for 2-3 minutes. Reduce to low heat, add the bay leaves, cover with a lid, and simmer for 20min. Remove from the heat and let cool slightly.
To shape the empanadas, roll out a wrapper until it is about ¼” to ½” larger than it was before. Remove and discard bay leaves from your cooked mixture and scoop 2 to 3 tablespoons of filling onto the center of the wrapper. Brush a bit of beaten egg or egg substitute on the edges of the dough, then fold the wrapper so that it resembles a half moon.
Press the ends together and crimp by pleating the edges or pressing down with a fork. Repeat until all the filling has been used.
Transfer empanadas to a baking sheet and brush the tops with more of the beaten egg or egg substitute mixture. Bake until the pastry is golden brown, about 20 to 25 minutes. Allow to cool for 5 to 10 minutes.
Serve with salsa, sour cream (or plant-based substitute), and enjoy!