Ingredients
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- 1 pack (10)Goya discos for empanadas, thawed
- 2 cupscooked chicken, shredded
- 1onion, diced
- 1bell pepper, diced
- ½ cupGoya Spanish-style tomato sauce
- 1egg, beaten
How to make it
- 1
Thaw the discos 30 minutes on the counter. Dice onion and pepper. Shred the chicken.
- 2
Cook onion and pepper in 1 Tbsp oil 5 minutes. Add tomato sauce and chicken. Simmer 8 minutes until thick, not wet. Cool 10 minutes.
- 3
Heat oven to 400°. Spoon 2 Tbsp filling on each disco. Fold, crimp with a fork. Brush with beaten egg.
- 4
Bake 18–20 minutes until gold. Cool 5 minutes so the filling settles. Serve hot.