Chicken and Corn Empanadas

READY IN: 35mins
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 375°F.
  • In a large bowl, combine the chicken, corn, raisins, cilantro, onion, cheese, salt, and pepper.
  • 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.).
  • 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!
  • Transfer to a baking sheet lined with parchment paper, and bake until golden, about 20 minutes.
  • 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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