Chicken empanadas with chimichurri sauce | Street food

Cut the chicken breast into small cubes. In a pan, heat a tablespoon of olive oil and sauté the finely chopped yellow onion, red bell pepper, and garlic until soft.

Add the chicken, ground cumin, and sweet paprika powder. Season with salt and ground black pepper, then cook for 8-10 minutes until the chicken is thoroughly cooked. Let the mixture cool.

Preheat the oven to 200°C. Roll out the shortcrust pastry and cut out circles with a diameter of about 10-12 cm.