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Recipe

Coconut Curry Chicken Empanadas

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Wonderful flavorful combinations make these Coconut Curry Chicken Empanadas an excellent choice for a special family meal or casual entertaining.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 24 empanadas
This Recipe is: Low Sodium

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

HEAT 1 tablespoon oil in small saucepan over medium heat. Add onion; cook, stirring frequently, for 5 minutes or until golden. Stir in curry powder and bouillon; cook for 1 minute. Add coconut milk, evaporated milk, raisins and coconut; cook, stirring occasionally, for 7 to 10 minutes or until reduced by half.

HEAT remaining 2 tablespoons oil in a large, heavy-duty skillet over medium-high heat until shimmering. Increase heat to high; cook chicken, stirring frequently, for about 6 minutes or until no longer pink. Stir in the coconut curry sauce.

PREHEAT oven to 350° F.

PLACE 2 rounded tablespoons of mixture in center of each wrapper. Fold edge over filling to form a half circle. Crimp edges to seal. Place on baking sheet. Brush with beaten egg.

BAKE for 30 minutes or until golden. Serve warm.

Cook's Tip: For a quick meal, make extra chicken mixture and serve with rice.

Nutrition Facts

Amount Per Serving
Servings: 24 empanadas
Calories 210
Calories from Fat 80
%Daily Value*
Total Fat 9g 13%
Saturated Fat 4.5g 22%
Cholesterol 25mg 8%
Sodium 280mg 12%
Total Carbohydrate 25g 8%
Dietary Fiber 0g 0%
Sugars 3g
Protein 6g
Vitamin A 0%
Vitamin C 2%
Calcium 2%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.
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