Use leftovers to make easy empanadas

This our a favorite way to use up that little bit of leftover rotisserie chicken (or perhaps leftover holiday turkey) and a good reason to keep a packet of frozen empanada discos stashed in your freezer. Rounds or “discos” of empanada dough are available by the 10-pack in the freezer section at most Latino markets. If you don’t have empanada discos, just use your favorite pastry dough or puff pastry, rolled 1/8inch thick and cut into 5or 6-inch circles.

What sets these empanadas apart is smoked paprika, a favorite pantry ingredient we often use to season roasted meats or vegetables, or to spice up soups, beans or egg dishes. Here, it adds a complex smokiness and instant depth of flavor that elevates an otherwise basic filling. It also pairs especially well with the creaminess and tang of goat cheese. If you are short on leftover chicken or prefer a vegetarian empanada, you can replace some or all of the chicken with your favorite roasted winter squash.

We love to serve these empanadas alongside a big crisp salad. Hot sauce and an herby chimichurri sauce are our condiments of choice. And the leftovers are fabulous for a lunch box the next day.

Smoky Chicken and Goat Cheese Empanadas Makes 10 INGREDIENTS

2 tablespoons olive oil 3 cloves garlic, minced 1 small-medium red, orange or yellow bell pepper, diced

1 small onion, finely diced

½ teaspoon dried oregano

1 to 1½ teaspoons smoked paprika, or to taste

4 tablespoons tomato paste

Pinch of dried red pepper flakes, optional

1 tablespoon red wine vinegar

½ cup water (or more as needed to adjust sauce consistency)

1½ cups shredded cooked rotisserie chicken (about 4-5 ounces) Pinch of sugar 1 package empanada discos

4 ounces chevre or feta cheese

Egg wash: 1 egg plus a splash of milk or water, beaten

INSTRUCTIONS

Heat the olive oil in a saute pan set over medium heat. Add the garlic and saute for 30 seconds. Add diced bell pepper, onions and a big pinch of salt; saute for 5 to 6 minutes, until the vegetables are softened and aromatic.

Stir in the dried oregano, smoked paprika, tomato paste and red pepper flakes, if using. Cook for 1 minute more. Deglaze the pan with the red wine vinegar and water, scraping up any bits stuck to the bottom of the pan. Fold in the shredded chicken. Taste and adjust seasoning with more salt and a pinch of sugar. Filling can be made ahead and stored, covered, in the refrigerator.

Heat oven to 375 degrees. Line a baking sheet with parchment paper.

Place 2 to 3 tablespoons of the smoky chicken filling in the center of an empanada disc. Add a heaping teaspoon of goat cheese on top. Fold the disc into a half moon, pressing down on the edges to seal. Use a fork (or your favorite method) to crimp the edges. Transfer empanada to the prepared baking sheet. Repeat with remaining empanadas. (If time permits, refrigerate the assembled empanadas for 30 minutes; it will help the empanadas stay sealed during baking.)

Brush the top of each empanada with egg wash. Bake until the empanadas are a deep golden color; about 20 minutes. Sprinkle each empanada with a small pinch of smoked paprika. Serve warm or at room temperature.