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  • 2 tablespoons extra virgin olive oil
  • ½ cup minced onion
  • 1 red bell pepper, minced
  • 1 yellow or orange bell pepper, minced
  • 4 garlic cloves, minced
  • 2 tablespoons freshly minced cilantro
  • 2 cups shredded chicken breast (about 1½ pounds)
  • 2 teaspoons chicken bouillon
  • 1 tablespoon tomato paste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 10 Empanada Dough Shells, store-bought or homemade, rolled into 6-inch rounds (we like Goya)
  • 1 egg
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