Chicken Empanadas


Chicken Empanadas Recipe

By Carey Published: July 29, 2012

  • Yield: 30 empanadas (15 Servings)
  • Prep: 60 mins
  • Cook: 15 mins
  • Ready In: 1 hr 15 mins




  1. Preheat oven to 400 degrees F.
  2. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients.
  3. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts.
  4. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month).
  5. Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

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