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Chicken & Cheese Empanadas

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“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.”
READY IN:
40mins
SERVES:
6
YIELD:
6 empanadas
UNITS:
US

Ingredients Nutrition

Directions

  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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