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Chicken and Bean Puff Pastry Empanadas Recipe

Chicken and Bean Puff Pastry Empanadas

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Average Rating:

Total Reviews: 60

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  • on August 31, 2012

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    These are easy to put together and very popular at my house. I like the salsa with them, but my kids eat without salsa or any other condiment. They're portable to. I doubled up the number I made and packed them up for our family vacation. Made a nice lunch instead of having to find something tasty on the road.

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  • on March 13, 2012

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    AWESOME! VEGITARIAN VERSION! Loved the puff pastry. I made it by heating 2 TBLSP canola oil, sauted 1 small chopped onion, and than added 16oz. frozen mixed vegetables, and added salt, red powder pepper, lemon juice, sugar, raisins, cinnamon and clove powders for taste and grated ginger and serrano pepper for that kick. Was very tasty, and crispy I could not stop eating, and will make them soon again!

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  • on January 18, 2012

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    I make these as special treat for my boy friend. He loves them. I use pie crust instead of puff pastry. It is less expensive.

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  • on January 17, 2012

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    Loved, loved this recipe! It was very time consuming to make (about 1 1/2 hours, but well worth the effort. I took some of the advice from the other reviews - I added corn to the mixture. I also added a little bit of cheddar/monterey jack cheese before closing up the empanadas. We served with slices of fresh avocado as well, perfect touch! They were fantastic!!! Will be making the recipe again and again!

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  • on November 07, 2011

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    Love these - puff pastry is a great idea! Agree with some of the other reviews in that they are a little dry - will try the cheese suggestion. I actually served with homemade guacamole - delicious!

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  • on July 11, 2011

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    I really liked the filling of the empanadas -- the spices worked really well with the chicken and black beans. I used a rotisserie chicken but only used the white meat. My only problem with the empanadas was that they were a little dry, though that may have been because i used the refrigerated pie crust for the dough rather than the puff pastry. I also made the filling the night before to save time.

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  • on September 14, 2010

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    I made these empanadas tonight after coming home from work. I purchased a grocery store rotisserie chicken and used both the dark and white meat. I also followed previous reviewers' suggestions and added frozen corn to the chicken mixture and a little cheese when preparing the empanadas. They were delicious and very easy to prepare. I estimate that from start to finish it took about an hour to prepare and cook this dish. That's my usual dinner prep time so no big deal for me. I will definitely make these again.

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  • on June 27, 2010

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    Really tasty. I did some substitutions on it, though. Instead of beans, I used fresh corn on the cob. I also traded out the cilantro for cheddar in half of them. I cooked my own chicken in lime juice and cilantro, super good stuff.

    I like the puff pastry approach, it was much lighter than pie crust.

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  • on March 25, 2010

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    Just to clarify, this recipe takes two sheets of puff pastry I made one batch for a dinner party and another batch for a church group in the same weekend from the one recipe that was listed. Both groups RAVED about these empanadas. Most people had never heard of empanadas, so they thought it was fun and interesting. The salsa is really great too and would be tasty with anything from chips to tacos! Go for it!!

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  • on February 15, 2010

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    I find this a bit dry, better with chicken thighs than breast. But a good combination nonetheless!

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