Monday, August 1, 2011

Real Simple: Empanadas

Chicken and Corn Empanadas 
Serves 4Hands-On Time: 15m Total Time: 35m


  • 2- to 2 1/2-pound rotisserie chicken, meat shredded  ... any chicken will do. thin breast. boil and shred. (hint: use a blender or bullet to do the shredding, cuts down time by at least 15 minutes)
  • 1 cup frozen corn, thawed
  • 1/4 cup golden raisins ...adds that bit of sweetness! so good!
  • 2 tablespoons chopped fresh cilantro
  • kosher salt and black pepper ...try crazy janes. its a staple in my kitchen!
  • store-bought refrigerated rolled piecrusts ...i believe pizza dough gets the job done as well!


  1. Heat oven to 375° F. In a large bowl, combine the chicken, corn, raisins, cilantro, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. With a 4-inch biscuit cutter, cut 4 circles from each piecrust.
  3. Spoon the chicken mixture onto half of each circle, leaving a border. Brush the edges with water, fold in half, and press with a fork to seal.
  4. Transfer to a baking sheet and bake until golden, 20 to 25 minutes.

These came out delicious! I paired them with sliced sweet potatoes that I baked in the oven!
Slice into thin rounds, drizzle italian dressing over them, a little S & P, cayenne pepper, and bake for 30 minutes at 450 flipping half way through. (my sisters recipe, so yummy)

I think next time I will add either hard boiled eggs or onions. definitely onions!
and maybe make a sweet yet spicy dressing... I'm thinking my famous bbq sauce! not traditional but sounds so good!

If you are going to try I would recommend you add one or all of the above... they are slightly dry without.

Oh and slight bummer = 

Nutritional Information

  • Per Serving

  • Calories 802Calories From Fat 347
...maybe for a cheat day snack : P


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