On the Menu~
|Stuffed Chicken Empanadas|
Empanada [em-pah-NAH-dah; em-pah-NAH-thah]
Empanar is Spanish for “to bake in pastry.”
These Mexican and Spanish specialties are usually single-serving Turnovers,
with a pasrty crust and savory meat and/or vegetable filling.
They can also be filled with fruit and served as a dessert.
Empanadas range in size from the huge empanada gallega,
large enough to feed an entire family to empanaditas-tiny, ravioli-size pastries.
Empanadas are a great way to use left-over meat and vegetables.
The possibilities and combinations are endless.
We used a package of refrigerated piecrusts for convenience but
you can easily make your own crust.
chopped, cooked chicken
8 ounce package
shredded marble cheese
cream cheese, softened
1/4 cup (jarred)
roasted red bell pepper, chopped
1/4 cup diced
1 (15 oz) package
- Preheat oven to 400º. Lightly grease a large baking sheet.
- In a large bowl, combine the chicken and next 7 ingredients.
- 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.
- Place one 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 dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made and the empanadas frozen for up to 1 month. Bake frozen empanadas at 400º for 15 to 20 minutes. Don’t thaw empanadas, cooking times may vary.) Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.