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Chicken and Cheese Empanadas

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“These can be appetizers or a main dish. They're so easy to make, using the refrigerated pizza crust dough. I found this recipe in the July 2003 issue of Sunset magazine.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 12 cups chopped cooked chicken
  • 12 cup shredded swiss cheese
  • 2 tablespoons chopped roasted red peppers (jarred OK)
  • 2 tablespoons minced onions
  • 12 teaspoon pepper
  • 12 cup chicken broth
  • 1 tablespoon cornstarch
  • 1 (3 ounce) package cream cheese, cut into small chunks
  • salt
  • 2 (10 ounce) packagesrefrigerated pizza dough
  • 1 large egg

Directions

  1. In a bowl, mix chicken with Swiss cheese, red pepper, onion and pepper.
  2. In a 1 1/2-2 quart saucepan, mix broth with cornstarch; add cream cheese, whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 minutes; scrape over chicken mixture and combine well, adding salt to taste.
  3. On a lightly floured board, unroll the pizza crust dough; cut each rectangle crosswise into thirds; on one end of each piece, mound about 5 tablespoons chicken mixture; fold the other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.
  4. Gently place empanadas, slightly apart, on a greased 12 by 15-inch baking sheet; in a small bowl, beat egg to blend; brush generously over each pastry.
  5. Bake in a 375° oven until richly browned, about 22 to 25 minutes; transfer to a rack and let cool at least 10 minutes.
  6. Serve hot or warm.

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