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Recipe

Baked Chicken Empanadas

9 Recipe Reviews |Rate this Recipe| 253 Saves

These baked chicken and cheese empanadas are a great way to use up leftover cooked chicken. For best results, do not overfill them or the dough may tear.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 16 empanadas
  • Difficulty: Challenging

Ingredients

Original reipce makes 2 dozen Change Servings

  • MASA (DOUGH)
  • CHICKEN FILLING
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Directions

  • Step 1 of 17

    FOR DOUGH:
    PLACE
    flour, baking powder and salt in food processor; process for 5 seconds. Add shortening; process until the mixture looks like cornmeal.

  • Step 2 of 17
    2

    WITH the machine running, add the warm evaporated milk through the feed tube; process until dough almost gathers into a ball. (You may need to add a tablespoon or so of water).

  • Step 3 of 17

    TRANSFER to a floured surface; knead for a few seconds. Cover with plastic wrap; let stand for 30 minutes.

  • Step 4 of 17

    FOR CHICKEN FILLING:
    HEAT
    butter over medium-high heat in medium skillet. Cook onion and garlic until onion is softened.

  • Step 5 of 17

    STIR in evaporated milk, chicken, cilantro, bouillon and pepper; cook for about 3 minutes.

  • Step 6 of 17
    6

    STIR in cheese, mixing well. Remove from heat. Let cool.

  • Step 7 of 17

    PREHEAT oven to 350º F. Lightly grease baking sheet.

  • Step 8 of 17
    8

    FORM dough into 9-inch log; cut into 12 portions about 3/4-inch each.

  • Step 9 of 17
    9

    ON a lightly floured surface, roll portion with a rolling pin out to 1/4-inch thick. Cut dough into 4-inch circle using a wide-mouth glass, jar or can. (You may get an additional 4 circles by rolling out left over dough).

  • Step 10 of 17

    LIGHTLY brush the edge of half the circle with egg white mixture.

  • Step 11 of 17
    11

    PLACE about 1 heaping teaspoon of the chicken filling in the center.

  • Step 12 of 17
    12

    FOLD half of the circle over to form a half-moon; press the edges together firmly. (Overfilling will cause dough to tear and not seal.) Gently press end of fork into dough to form ridges, if desired.

  • Step 13 of 17

    REPEAT with remaining dough and filling. Place on prepared baking sheet.

  • Step 14 of 17

    BRUSH tops with egg white mixture. Pierce tops of empanadas once with a fork.

  • Step 15 of 17

    BAKE for about 20 minutes or until lightly browned. Remove from oven; let cool for 5 minutes before serving.

  • Step 16 of 17

    TIP: Unbaked empanadas may be frozen. Freeze on baking sheet lined with wax paper until hard. Store in freezer containers. Bake frozen; add additional 5 minutes to bake time.

  • Step 17 of 17

    Fill empanadas with 1 heaping teaspoon of pineapple jam for a sweet treat or try the popular version with Costa Rican white spaghetti squash, chiverre.

Nutrition Facts

Amount Per Serving
Servings: 16 empanadas
Calories 180
Calories from Fat 90
%Daily Value*
Total Fat 10g 16%
Saturated Fat 4.5g 21%
Cholesterol 20mg 7%
Sodium 170mg 7%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 0%
Sugars 2g
Protein 7g
Vitamin A 4%
Vitamin C 0%
Calcium 10%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Challenging

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