Chicken And Cheese Empanadas Recipe

Name: Chicken And Cheese Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups coarsely chopped cooked boned, skinned chicken; 1/2 cup shredded Swiss cheese; 2 tablespoons drained chopped pimientos (2-oz. jar) or chopped roasted red peppers; 2 tablespoons minced onion; 1/2 teaspoon pepper; 1/2 cup fat-skimmed chicken broth; 1 tablespoon cornstarch; 1 package (3 oz.) cream cheese, cut into small chunks; Salt; 2 packages (10 oz. each) refrigerated pizza crust dough; 1 large egg

Servings: persons

1 1/2 cups coarsely chopped cooked boned, skinned chicken
1/2 cup shredded Swiss cheese
2 tablespoons drained chopped pimientos (2-oz. jar) or chopped roasted red peppers
2 tablespoons minced onion
1/2 teaspoon pepper
1/2 cup fat-skimmed chicken broth
1 tablespoon cornstarch
1 package (3 oz.) cream cheese, cut into small chunks
Salt
2 packages (10 oz. each) refrigerated pizza crust dough
1 large egg

1
In a bowl, mix chicken with Swiss cheese, pimientos, onion, and pepper.
2
In a 1 1/2- to 2-quart pan, 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.
3
On a lightly floured board, unroll pizza crust dough. Cut each rectangle crosswise into thirds, for six empanadas, or quarters, for eight pastries. On one end of each piece of dough, mound about 5 tablespoons chicken mixture if making six pastries, about 3 tablespoons for eight. Fold other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.
4
Gently place empanadas, slightly apart, on an oiled 12- by 15-inch baking sheet (you'll need two for eight pastries). In a small bowl, beat egg to blend. Brush generously over each pastry.
5
Bake in a 375u00b0 regular or convection oven until empanadas are very richly browned, 22 to 25 minutes (10 to 12 in convection oven). Transfer to a rack and let cool at least 10 minutes. Serve hot or warm.
6
Nutritional analysis per empanada.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups coarsely chopped cooked boned, skinned chicken, 1/2 cup shredded Swiss cheese, 2 tablespoons drained chopped pimientos (2-oz. jar) or chopped roasted red peppers, 2 tablespoons minced onion, and more.

Yes, Chicken And Cheese Empanadas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Cheese Empanadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions