Pioneer Woman Best Chicken Empanadas

Directions

• Cook the vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 diced onion, 1 red bell pepper, 3 minced garlic cloves, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then cook, stirring, for 4 to 5 minutes until the vegetables soften and begin to brown.
• Season the filling: Stir in 2 tablespoons tomato paste, 2 teaspoons paprika, 1 teaspoon oregano and 1/2 teaspoon ground cumin. Keep stirring for about 1 minute until the tomato paste darkens.
• Add the chicken: Add 3/4 cup water, 2 1/2 cups shredded rotisserie chicken and the remaining 1/2 teaspoon salt. Scrape the bottom of the skillet and stir for 2 to 3 minutes until the pan is dry, then add more salt if it needs it.
• Cool the filling: Spread the filling on a baking sheet so it cools faster. It needs about 20 minutes to reach room temperature, which keeps it from melting the dough.
• Blend the herb sauce: Combine 2 cups fresh parsley, 1 garlic clove, 1 tablespoon red wine vinegar, 1/2 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, 1/4 teaspoon dried oregano and 1/4 cup water in a blender. Blend until the parsley is roughly chopped, then stream in 1/4 cup olive oil with the blender running and puree until combined.
• Preheat the oven: Position racks in the upper and lower thirds of the oven and preheat to 375°F. Then line 2 baking sheets with parchment.
• Shape the empanadas: Roll each of the 12 thawed empanada wrappers into a 5-inch round, then brush the outer edges with beaten egg. Top each with 1/2 cup of the chicken filling, fold in half and crimp the edges with a fork.
• Bake until golden: Arrange the empanadas on the baking sheets about 1 inch apart and brush the tops with more beaten egg. Bake for about 30 minutes, switching the pans halfway through, until golden brown, then serve with the herb sauce.