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The pastry was superb, even for a baking-challenged cook like me. I used 2 large white onions and ended up with too much onion compared to the chicken, and a lot of left-over chicken mixture once all 12 empanadas were made. (I would limit to 3 cups of onion.) The mildly-spiced filling tasted good, but it was overpowered by the pastry, which was excellent. Used Martha Stewart's Hard Boiled Eggs 101 #173837 to hard-boil eggs. Used pimento-stuffed Manzanilla olives. Needed additional egg wash for the last 4 empanadas. Next time I will try 2 cups of onion, no eggs and 3/4 cup of olives. These took 20 minutes at 425 F. Made for Please Review My Recipe.

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KateL July 27, 2011
Chicken Empanadas