Harissa Chicken Empanadas
These golden, flaky empanadas are stuffed with shredded chicken in a rich Moroccan Harissa tomato sauce. The pastry is tender, the filling bold and spiced—a perfect handheld bite that fuses Latin and North African inspiration.
Ingredients
- 2 cups cooked shredded chicken
- 1 small onion, diced
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp Moroccan Harissa spice
- 1 tsp smoked paprika
- Salt to taste
- Empanada dough (homemade or store-bought)
- 1 egg, for brushing
Instructions
- Make the Filling
Sauté onion in olive oil. Add tomato paste, harissa, paprika, and salt. Stir in chicken and cook until thickened. Cool.
- Assemble Empanadas
Roll dough, cut circles, and fill with chicken mixture. Fold and crimp edges.
- Bake
Brush with egg wash and bake at 375°F (190°C) for 20–25 minutes until golden.
- Serving Suggestions
Serve with a cooling yogurt dip or harissa aioli.
