Preparation

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion becomes translucent.
• Add the red and green bell peppers and cook for an additional 3-4 minutes until softened.
• Stir in the ground chicken and cook until it is browned and fully cooked through, about 5-7 minutes.
• Add cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper to the skillet. Stir to combine the spices evenly with the chicken mixture.
• Pour the tomato sauce into the skillet and stir well. Allow the mixture to simmer for 5 minutes, reducing any excess liquid.
• Remove from heat and stir in fresh cilantro and shredded cheddar cheese until the cheese is melted and well combined. Allow the filling to cool slightly.
• Roll out the pie dough and cut out circles, about 4 inches in diameter, using a biscuit cutter or the rim of a glass.
• Place a heaping tablespoon of the chicken mixture onto one half of each dough circle, leaving space around the edges.
• Fold the dough over the filling to form a half-moon shape, pressing the edges together with a fork to seal. Repeat with the remaining dough and filling.
• Brush the top of each empanada with the beaten egg.
• Transfer the empanadas to the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown.
• Remove from the oven and allow to cool slightly before serving.