Name: Easy Cheese Empanadas
Prep time: 15 s
Cook time: 25 s
Total time: 40 s
Yield: 12
Cuisine: Mexican
Ingredients: 12 (one 11.6-ounce package) frozen store-bought empanada dough discsdefrosted; 1 1/2 cups (6 ounces) crumbled queso fresco (fresh Mexican cheese); 2 tablespoons finely chopped fresh parsley; 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 1 tablespoon vegetable oil

Ingredients

●

12 (one 11.6-ounce package) frozen store-bought empanada dough discs, defrosted
●

1 1/2 cups (6 ounces) crumbled queso fresco (fresh Mexican cheese)
●

2 tablespoons finely chopped fresh parsley
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1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
●

1 tablespoon vegetable oil

Key Ingredients

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Maggi

Granulated Chicken Bouillon 15.9 oz

Make It

Instrucciones en Español

Step 1

Preheat oven to 375° F. Grease large baking sheets.

Step 2

Combine cheese, parsley and bouillon in medium bowl; set aside.

Step 3

Place 1 heaping tablespoon cheese mixture in center of each pastry disc. Wet edges with water; fold in half and crimp edges with fork. Place empanadas on prepared baking sheets; brush lightly with oil.

Step 4

Bake for 25 to 30 minutes or until golden. Serve warm.

Ingredients

12 (one 11.6-ounce package) frozen store-bought empanada dough discs, defrosted
1 1/2 cups (6 ounces) crumbled queso fresco (fresh Mexican cheese)
2 tablespoons finely chopped fresh parsley
1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
1 tablespoon vegetable oil

Easy Cheese Empanadas

Ingredients

Key Ingredients

Make It

Step 1

Step 2

Step 3

Step 4

Ingredients

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