25-Min Mole Negro Chicken Empanadas
Crispy hand pies filled with shredded chicken and rich mole negro sauce — skip the long simmer and use jarred mole paste as your shortcut. Bake until golden and serve hot.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 22g
Ingredients
- 1.5 cups rotisserie chicken, shredded
- ½ cup jarred mole negro paste
- 12 count all-purpose flour empanada discs (or pie dough, thawed)
- 3 tbsp water
- 1 count egg (for egg wash)
- 1 tbsp sesame seeds
- 1 count lime (optional, for serving)
Instructions
- 1
Mix shredded chicken with mole paste and 3 tbsp water until combined into a thick filling.
- 2
Preheat oven to 400°F. Beat the egg with 1 tbsp water in a small bowl.
- 3
Lay out empanada discs. Spoon 2 tbsp filling into each, fold in half, and press edges firmly to seal.
- 4
Brush each empanada with egg wash and sprinkle with sesame seeds.
- 5
Bake on a parchment-lined sheet pan for 12–14 minutes until golden brown and edges look crispy.
- 6
Cool 2 minutes. Serve hot with lime wedges on the side.
Tools you’ll need
- small bowl
- sheet pan
- parchment paper
- pastry brush
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
