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    You are in: Home / Recipes / Chicken and Corn Empanadas Recipe
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    Chicken and Corn Empanadas

    1/1 Photo of Chicken and Corn Empanadas

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Kerfuffle-Upon-Wincle's Note:

    Modified from Real Simple's facebook page -- life made easier, everyday! The yield will vary depending upon what size biscuit cutter you use -- Makes eight 4-inch empanadas-- serves four adults (2 empanadas each). The yield using a 2-inch cutter was 14 (2-inch) empanadas.

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    Ingredients:

    Serves: 7

    Yield:

    2-inch ...

    Units: US | Metric

    • 2 cups roasted chicken meat (shredded ~ can use leftover rotisserie chicken)
    • 1 cup whole kernel corn
    • 1/4 cup golden raisin
    • 2 tablespoons fresh cilantro (chopped)
    • 2 tablespoons onions (finely minced)
    • 1/4-1/2 cup crumbled goat cheese or 1/4-1/2 cup Mexican blend cheese or 1/4-1/2 cup shredded sharp cheddar cheese
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 2 (9 inch) pie crusts (Pillsbury refrigerated ready-rolled 9-inch crusts, or make your own!)

    Directions:

    1. 1
      Heat oven to 375°F.
    2. 2
      In a large bowl, combine the chicken, corn, raisins, cilantro, onion, cheese, salt, and pepper.
    3. 3
      With a biscuit cutter, cut an equal number of circles from each pie crust. (I made mine as rounds from a 2-inch biscuit cutter ~ I topped each circle with another circle! If your biscuit cutter is large enough, you may be able to fill, then fold over the dough before crimping.).
    4. 4
      Spoon some of the chicken mixture onto half your dough circles, leaving a border. Brush the edges with water, fold in half, or top with another circle, and press with a fork to seal. Poke a couple of holes (or a slit) in the top crust to let out steam!
    5. 5
      Transfer to a baking sheet lined with parchment paper, and bake until golden, about 20 minutes.
    6. 6
      Makes eight 4-inch empanadas~ serves four adults (2 empanadas each). The yield using a 2-inch cutter was 14 (2-inch) empanadas.

    Ratings & Reviews:

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    Nutritional Facts for Chicken and Corn Empanadas

    Serving Size: 1 (127 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 371.9
     
    Calories from Fat 182
    49%
    Total Fat 20.3 g
    31%
    Saturated Fat 5.1 g
    25%
    Cholesterol 35.6 mg
    11%
    Sodium 544.2 mg
    22%
    Total Carbohydrate 32.2 g
    10%
    Dietary Fiber 2.6 g
    10%
    Sugars 3.8 g
    15%
    Protein 15.5 g
    31%

    The following items or measurements are not included:

    goat cheese

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