BAKED CHICKEN EMPANADAS
These are quick and easy to make. And for an easier prep, I used diced rotisserie chicken and jarred salsa.
Provided by Yoly
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes. Season with salt and stir until well combined.
- Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc. Fold dough over filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet and brush with heavy whipping cream.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 20.7 g, Cholesterol 18.7 mg, Fat 6.9 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 2.7 g, Sodium 355.4 mg, Sugar 0.3 g
CHICKEN AND CHEESE EMPANADAS
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.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix chicken with Swiss cheese, red pepper, onion and pepper.
- 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.
- 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.
- 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.
- Bake in a 375° oven until richly browned, about 22 to 25 minutes; transfer to a rack and let cool at least 10 minutes.
- Serve hot or warm.
CHEESY CHICKEN EMPANADAS
Shredded chicken, chipotle-flavored mayo, melty cheese and fresh cilantro taste even better when tucked into pockets of empanada deliciousness.
Provided by Walmart
Categories Lunch/Snacks
Time 40m
Yield 16 , 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Combine first 4 ingredients. Whisk egg and water until blended.
- Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.
- Spoon 2 tablespoons chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
- Bake 15 minute or until golden brown.
- This recipe was shared by Kraft.
- Tips.
- How to cut circles without a biscuit cutter.
- If you don't have a 4-inch biscuit cutter, use a 4-inch diameter glass to cut out the rounds of dough.
- Special extra.
- Serve with guacamole, TACO BELL® Thick & Chunky Salsa, and BREAKSTONE'S or KNUDSEN Sour Cream.
Nutrition Facts : Calories 166.6, Fat 8.8, SaturatedFat 2.8, Cholesterol 26.3, Sodium 136.6, Carbohydrate 14.2, Fiber 0.9, Sugar 1.1, Protein 7.3
SPICY CHICKEN EMPANADAS
Steps:
- For the empanada dough: Mix all empanada ingredients in a mixer. Let dough rest in the refrigerator for at least 3 hours.
- For the filling: Bake the chicken breast until fully cooked. Put breast meat in a food processor and pulse until chopped (you don't want very small pieces). Heat a large skillet over medium-high heat. Add oil. Add onions, green and red bell peppers, salt, black pepper, paprika, garlic powder, red pepper, oregano and basil. Cook until onions are soft, about 10 minutes. Pour in chipotle sauce and stir. Finally add tomato sauce. Allow filling to cool.
- To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough. Place a dough circle in an empanada mold if you have one, but it's not necessary; fill with chicken mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash.
- Preheat a convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.
CHICKEN & CHEESE EMPANADAS
Watch this video from My Food and Family on how to make these tasty Chicken and Cheese Empanadas. Make these Chicken and Cheese Empanadas from scratch!
Provided by My Food and Family
Categories Baking Ingredients
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap. Refrigerate while preparing empanada filling.
- Cook chicken, onions and peppers in nonstick skillet on medium-high heat 5 min. or until chicken is no longer pink. Add salsa; cook and stir 2 min. Cool completely. Heat oven to 375ºF. Divide dough into 6 pieces; roll out each piece on lightly floured surface to 7-inch round. Place in single layer on parchment-covered baking sheet.
- Stir cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round. Beat egg and remaining water until blended; brush onto edges of dough rounds.
- Fold dough rounds in half to enclose filling; press tops lightly to remove excess air. Seal edges with fork. Brush with remaining egg. Bake 18 to 20 min. or until golden brown.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)
My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!
Provided by NatalieC
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 12
Number Of Ingredients 17
Steps:
- Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
- Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
- Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 25.1 g, Cholesterol 29.5 mg, Fat 14 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 859.9 mg, Sugar 0.6 g
CHEESE & CHICKEN EMPANADAS
Get South-of-the-border flavor with Cheese & Chicken Empanadas! These flaky homemade chicken empanadas are sure to become your new go-to Mexican favorite.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Mix flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap; refrigerate while preparing empanada filling.
- Cook chicken, onions and peppers in nonstick skillet on medium-high heat 5 min. or until chicken is no longer pink. Add salsa; cook and stir 2 min. Cool completely. Heat oven to 375ºF. Divide dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on parchment-covered baking sheet.
- Stir cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round. Beat egg and remaining water; brush onto edges of dough rounds. Fold in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork.
- Brush tops with remaining egg. Bake 18 to 20 min. or until golden brown.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 530 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 2 g, Protein 16 g
CHICKEN EMPANADAS
Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.
Provided by Miss Annie
Categories Lunch/Snacks
Time 38m
Yield 8-9 empanadas, (approx.)
Number Of Ingredients 12
Steps:
- Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
- On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
- Place approximately 2 tablespoons of chicken mixture in center of dough circles.
- Fold each circle in half and crimp edges with a fork.
- Place on a baking sheet and brush tops with egg yolks.
- Sprinkle top with mixed salt and chili powder.
- Bake 12-13 minutes at 400F degrees.
- Serve warm or at room temperature.
- Freezes well.
CHICKEN EMPANADAS
I'm showing you how to make what is one of the world's greatest meat-filled pastries. Or, it can be, if you avoid the three most common mistakes: empanadas that are under-seasoned, under-filled, and under-cooked. But, if you use the following technique, you'll avoid all of those issues, no matter what kind of filling you use!
Provided by Chef John
Categories Empanada Recipes
Time 3h15m
Yield 8
Number Of Ingredients 23
Steps:
- Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
- Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
- Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes.
- Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
- While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine. Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
- Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds.
- Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces.
- Roll each dough piece into an 8-inch circle.
- Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
- Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
- Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
- Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 43 g, Cholesterol 131.7 mg, Fat 26.4 g, Fiber 2.7 g, Protein 22 g, SaturatedFat 13 g, Sodium 937 mg
EASY CHICKEN EMPANADAS
A definite party pleaser, these easy chicken empanadas (pastelillos as Puerto Ricans call them) are so delicious! I promise that you will receive rave reviews. They are so tasty with the right amount of heat to them. I don't like spicy items and this recipe is perfection balancing flavor and spice. Enjoy!
Provided by Elvita
Categories World Cuisine Recipes Latin American Caribbean
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Mix chicken with Mexican cheese blend, pimentos, green chiles, onion, mayonnaise, and jalapeno.
- Place about 1 tablespoon of the mixture into the center of each empanada disc. Run a wet finger around the rim of each disc. Fold into a half-moon shape and press edges together with a fork to seal well.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry 1 to 2 empanadas at a time in the hot oil until brown, 1 to 2 minutes per batch.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 24.3 g, Cholesterol 47.9 mg, Fat 24.3 g, Fiber 1.8 g, Protein 17.2 g, SaturatedFat 8.6 g, Sodium 554.2 mg, Sugar 1.7 g
SHREDDED CHICKEN EMPANADAS WITH CHEESE
Experience a delicious burst of flavor when you try Shredded Chicken Empanadas with Cheese. Simply combine shredded cooked chicken, Mexican-style cheese, chipotle aioli and fresh cilantro for the delicious empanada filling.
Provided by My Food and Family
Categories Home
Time 40m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Combine first 4 ingredients. Whisk egg and water until blended.
- Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.
- Spoon 2 Tbsp. chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
- Bake 15 min. or until golden brown.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
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