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Mexican Chicken Empanadas (Squares) Recipe

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This recipe for Mexican Chicken Empanadas (Squares) is from TRIED and TRUE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Puff Pastry Sheets, thawed
½ tbsp. Olive Oil
½ c. Black Beans, rinsed and drained
½ c. Red Bell Pepper, diced
1 ½ c. Cooked Chicken, diced
1 oz. pkg. Taco Seasonings or 2 tbsp.
½ c. Enchilada Sauce
1 ⅓ c. Cheddar or Mexican Blend Cheese, shredded
1 Egg + 1 tbsp. Water whisked together in small bowl
Directions:
Directions:
Preheat oven to 400º.

Heat 1/2 tbsp. olive oil in skillet over medium high heat. Add bell peppers and black beans and saute for 2 minutes. Add chicken, taco seasonings and enchilada sauce. Stir to combine. Cook until heated through.

Line a large jelly roll pan with parchment paper.

Lay out one sheet of puff pasty on lightly floured surface. Cut sheet in half, then cut in halves. You should have 4 squares. Repeat with the other sheet of puff pastry.

Place 3-4 tbsp. chicken mixture in the center of each square and top with 1 tbsp. cheese. Lightly brush the edge of square with egg wash and take other square and pinch edges tightly to seal. Place on baking sheet. Too much egg wash will prevent edges from sticking. Crimp edges with fork and pierce the tops two times with a fork so steam can escape.

Brush the tops with egg wash. Bake until golden brown, approx. 20-25 minutes.

Serve with sour cream, salsa or cheese sauce.
Number Of Servings:
Number Of Servings:
4-8
Personal Notes:
Personal Notes:

 

 

 

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