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
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Open the appInstructions
Step 1
Mix shredded chicken with mole paste and 3 tbsp water until combined into a thick filling.
Step 2
Preheat oven to 400°F. Beat the egg with 1 tbsp water in a small bowl.
Step 3
Lay out empanada discs. Spoon 2 tbsp filling into each, fold in half, and press edges firmly to seal.
Step 4
Brush each empanada with egg wash and sprinkle with sesame seeds.
Step 5
Bake on a parchment-lined sheet pan for 12–14 minutes until golden brown and edges look crispy.
Step 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
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