Real Recipes From Real Home Cooks ®

chicken empanadas

(1 rating)
Recipe by
Sandy Williams
Salt Lake City, UT

When my kids were small there was a family down the street and our kids all played together. Their Mother made these delish lil meet pies and would share with us. Yrs later I thought about those little pies and came up with this. I hope you like them as much as my family has.

(1 rating)
yield 15 pies
prep time 25 Min
cook time 15 Min

Ingredients For chicken empanadas

  • 3 c
    chopped, cooked chicken
  • 1 pkg
    (8-ounce) shredded colby and monterey jack cheese blend
  • 4 oz
    cream cheese, softened
  • 1/4 c
    chopped red bell pepper
  • 1
    jalapeno, seeded and chopped
  • 1 Tbsp
    ground cumin
  • 1 tsp
  • 1/2 tsp
  • 1 pkg
    (15-ounce) package refrigerated pie crusts
  • water

How To Make chicken empanadas

  • 1
    Preheat oven to 400 degrees. Lightly grease a baking sheet
  • 2
    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 piecrusts, making 12 to 15 circles total.
  • 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.
  • 5
    (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

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