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Chicken Empanadas Recipe

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This recipe for Chicken Empanadas, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Meg Jones, Holland MI
Added: Wednesday, September 2, 2009


4 pre-cooked chicken breasts (or any leftover chicken that you have)
1 package fat free cream cheese
1 green pepper chopped
1 onion chopped
Garlic to taste
2 Double Pie Crusts
1 egg mixed up

In a large frying pan, cook veggies until tender, add chicken in small chunks, then add cream cheese over medium heat. Cook until cheese is all mixed in. Set aside to cool.

Make a double batch of pie crust or buy 2 frozen double pie crusts. Roll out dough, and cut in to 5 inch circles.
Pre-heat oven to 375 degrees.

Place circles on a baking sheet. Add a small amount of meat mixture to middle of each circle, put a little bit of water on the edge of each circle, and then fold them over to resemble half moons. press down edges with a fork. Poke some holes with your fork in each top, to vent while cooking. Brush tops of each empanada with a little egg wash. Bake at 375 for 15 minutes or until they are golden brown.

Note: This recipe will make many. If you don't plan on using them all up, they freeze very well. Just pop them frozen on to a baking sheet, and cook at 375 for 5-10 minutes.




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