Chicken & Cheese Empanadas

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READY IN: 40mins
Recipe by Derfette

Haven't even tried it yet...found it in the Food and Family Fall 2011 magazine. I will be trying it very soon! I may just use canned chicken breast for simplicity. You can also substitute 1/2 lb lean ground beef for the chicken and 1/4 cup BBQ sauce for the salsa.

Ingredients Nutrition


  1. MIX flour, baking powder and salt in medium bowl.
  2. CUT in shortening with pastry blender until mixture resembles coarse crumbs.
  3. GRADUALLY add 1/4 cup water, stirring until mixture forms ball.
  4. KNEAD dough on lightly floured surface 5 minutes or until smooth and elastic.
  5. WRAP tightly in plastic wrap; refrigerate while preparing filling.
  6. COOK chicken, onions and peppers in nonstick skillet on medium high heat 5 minutes or until chicken is no longer pink. Add salsa; cook and stir 2 minutes. Cool completely.
  7. HEAT oven to 375.
  8. DIVIDE dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on large sheet of parchment paper.
  9. STIR cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round.
  10. BEAT egg and remaining water; brush onto edges of dough rounds. Slide parchment onto baking sheet.
  11. FOLD dough rounds in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg.
  12. BAKE 18-20 minutes or until golden brown.

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