“Posted by request”
1hr 15mins
48 empanadas

Ingredients Nutrition


  1. Preheat oven to 400°.
  2. In a bowl, combine chicken, cheese, salsa, cilantro, cumin, sour cream, and jalapeno; stir to blend.
  3. Place a sheet of puff pastry on a lightly floured surface; roll out to a 13 inch square.
  4. With a 3-inch round cutter, cut pastry into 16 rounds.
  5. Place a generous teaspoon of chicken mixture slightly off center on each round; brush edges of pastry circles with cold water.
  6. Fold circles over filling into half-moon shapes; pinch edges with fingers or a fork to seal tightly; prick with fork.
  7. Place on a lightly greased baking sheet; in a small bowl, mix the egg and water with a fork; brush over the empanadas.
  8. Repeat with the remaining pastry and filling.
  9. Bake empanadas 12-15 minutes or until golden brown; serve warm.

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