Easy Chicken Empanadas

June 6, 2015 at 2:42 pm Leave a comment


1 chicken breast, cooked and shredded (approx. 1 1/2 cups)
1 tablespoon Mexican Spice Mix
1 small onion, chopped
1 clove garlic, minced
1 can diced pickled chilies
1/4 cup water
4 ounces cheddar or jack cheese, shredded
pie dough, enough for a double crust (I used store bought for this recipe to make it easy)
1 egg, beaten
oil for sautéing

Preheat oven to 400°F

In a skillet over medium-high heat, sauté onions and garlic in oil until translucent
add shredded chicken and warm through
add chilies
add spice mix and water
stir and cook until sauce thickens and has coated chicken well

Let cool
then mix in cheese

Roll out pie dough and cut rounds using a cookie cutter, glass, or small bowl that is approximately 4” in diameter

Put 1 heaping tablespoon of chicken cheese mixture in center of round
fold dough over filling
seal the edges, using a bit of water on your fingers if necessary
fold edges over and press firmly to seal
you can use a fork or just rolling over and pinching closed

Place empanadas on a cookie sheet lined with foil or parchment
using a pastry brush, coat each empanada with egg wash

Bake 20 minutes or until golden brown

Makes about a dozen


Entry filed under: For One or Two, Main Course, Popular Ethnic Dishes, Sides & Salads, Tex Mex.

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