Chicken Empanadas

Total Time:
55 min
Prep:
40 min
Cook:
15 min

Yield:
12 to 15 empanadas
Level:
Intermediate

Ingredients
  • 3 cups chopped, cooked chicken
  • 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
  • 4 ounces cream cheese, softened
  • 1/4 cup chopped red bell pepper
  • 1 jalapeno, seeded and chopped
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 (15-ounce) package refrigerated pie crusts
  • Water
Directions

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.


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4.3 249
I did have too much filling but the flavor was good. Serve with Salsa and it'll taste even better! item not reviewed by moderator and published
As someone from Argentina, where empanadas are much more common thing, I give you ladies and men, a tip: Add some tomato purée to the filling, it won't only "un-dry" it, but it'll taste even better. item not reviewed by moderator and published
Dry and bland.. I'm going to try to remake with some other Ingredients in it item not reviewed by moderator and published
Disappointed. Paula's ingredients & directions didn't make sense in this one. Please note 3 CUPS of chicken PLUS other 7 ingredients, but 1 package of only 2 pie crusts? I had too much chicken filling for only 2 pie crusts. Also, dryness was present obviously. When I took a bite of these empanadas, I definitely needed a glass of water or dipping sauce on the side for redemption! I would recommend a real Spanish recipe of empanadas that is more authentic. item not reviewed by moderator and published
Amazing!!! i just added a green bell pepper too, and the consistency was much better!!! iv made them more times then Paula her self!!! ; item not reviewed by moderator and published
These were Amazing! I did a few different things though. I bought 2 packages of the goya empanada precut frozen rounds so it would be easier. I shredded a rotisserie chicken, and added garlic, onion, taco seasoning (only a little and diced up green olives and put a few in each one! The olives were a nice touch! too much taco seasoning may make it taste less traditional. The cumin, salt and pepper with the Extra ingredients I added would have been just fine! item not reviewed by moderator and published
A little on the dry side when prepared as the recipe suggests. I will definitely look at some of the other suggestions made by users next time! Dry, but still delicious! The inside just needs a little something extra.. item not reviewed by moderator and published
These were awesome! I did add a few ingredients as well as a dipping sauce. They are a little bland alone. I added 1 tablespoon of taco seasoning, a tablespoon of cilantro, 1/4 cup of onion and 1 chopped jalapeño to the mix. I made a jalapeño cream sauce made from 2 seeded jalapeños, 1 cup cilantro, 1/2 cup mayo, 1 garlic clove, juice of one lime, 1 tablespoon olive oil. Blend all together. As another review mentioned, you will need two packages of pie crust. item not reviewed by moderator and published
Perfect as is. I did need to use additional pie crust as others have said. item not reviewed by moderator and published
These are always a big hit when I make them. My family and friends all love them! item not reviewed by moderator and published
These were excellent! I served them with a home made mango apple chutney and received raving reviews! item not reviewed by moderator and published
Excellent...I did add some red onion, taco seasoning, and about 2 oz. more creame cheese. as suggested by previous reviewer. I used an egg wash as shown in Paula's video, which produced a golden color. Also, I made a dipping sauce, also suggested by another reviewer made up of 1C sour cream, 4oz. cream cheese, and 1/2C medium salsa...to this I added 1/4 t fresh chopped jalapeno (I like it hot. Served with simpl salad of mixed greens, walnuts, and craisins with simple vinagrette of white basamic vinegar & olive oil, dry mustard, salt & pepper. Perfect with cold beer as we watched "I'll Have Another" win the 2012 Kentucky Derby. p.s. You actually have to use an additional 15oz package of pie crusts as the volume of Paula's recipe actually requires additional pastry...if you want to use only 1 package of pastry, then 1/2 her recipe, except for pastry. item not reviewed by moderator and published
This was delish! After reading the reviews and having a lack of items in fridge, I made some changes but it was delish. I flavored the chicken much like I do for chicken taco's, I added, onion to my chicken, and cooked it with a bit of taco seasoning, and some chicken rub. I did not have any jalapenos or red bell pepper, so instead I added a can of rotell tomatoes to the chicken while it cooked, (half the juices drained Once all cooked and flavor right (tasted chicken before adding to cheese I mixed everything together, then layered into the small rounds of crust, brushed on some egg whites and sprinkled with a garlic herb seasoning from mcormicks special blends. This is will be a keeper the family loved it, there was none left, and I used three pie crust. It does give you a large amount of filling, I froze what I had left. :0 item not reviewed by moderator and published
Absolutely amazing! I made this for my boyfriend's family and they loved it. Seeing how many people said that it was dried, I added salsa to it so I did not have that problem. I also used the Pillsbury pie crust! I also topped it with lettuce, tomato, crumbled mexican cheese, and salsa verde! Thanks Paula for this recipe. I have been craving empanadas for awhile now and this just fulfilled it! item not reviewed by moderator and published
I saw Paula and I knew cream cheese would be involved in this empanada recipe, and I was right! item not reviewed by moderator and published
about a three-and-a-half. great if you add taco seasoning item not reviewed by moderator and published
This was plain boring!!! Not to mention dry and bland. The recipe calls for all these tasty wonderful ingredients and once you eat it you taste nothing at all, except the pie crust. I enjoy my food spicy and flavorful. The next time I attempt to make these I'm adding taco seasoning mix, more cream cheese and chopped red onions. I'll probably make a dipping sauce to go with it too. Also the recipe makes a lot of filling; you'll need a second package of pie crusts to use it all up. item not reviewed by moderator and published
I love the flavors, I didn't have chicken so I made them with ground beef, I just cooked the ground beef with the red bell pepper and add some spices, and when it was done I added the rest of the ingredients, I also made my own pie crust. Everybody love them! item not reviewed by moderator and published
This is a great recipe. Simple and delicious! It is my daughter's favorite! item not reviewed by moderator and published
We had an empanada making contest at work and one of the girls made this recipe and they were delicious! I will be making them. Does anyone know if they would freeze well? item not reviewed by moderator and published
Too dry, not very good. item not reviewed by moderator and published
I've made this recipe a couple of times and it's very good. item not reviewed by moderator and published
This is absolutely delicious! One of my all-time favorite recipes. If they weren't so time consuming, I would make them much more often!! But in the end, all of the preparation is definitely worth it. item not reviewed by moderator and published
I made this recipe for a party last night and they were a hit! I had read the reviews that they were a little dry so I also made a dipping sauce out of 1 cup sour cream, 4 oz cream cheese softened and 1/2 cup med store bought salsa. (excellent by the way and they were soooo good! I personally did not think they were too dry but the dip was an added bonus and everyone loved it and wanted the recipe! Thanks Paula item not reviewed by moderator and published
This recipe was the first time I tried making empanadas. Very good! I fixed a meal for my mom and dad. They loved it! I think I will fry them next time. Overall, very tasty dish. item not reviewed by moderator and published
My kids (15 & 9) love these! They are the perfect blend of good flavor, but not too spicy. They can be a bit time-consuming to put together, so I usually make at least 2 or 3 batches at once and freeze them. Super easy to pop in the oven on a school-night! We usually serve them with mexican or spanish rice. item not reviewed by moderator and published
I put all ingredients in a saucepan with a touch of olive oil and sauteed the peppers with the chicken and spices. I added a red onion and some mushrooms to the peppers. Then, took it off the heat and added the cheeses. WOW! This was phenomenal. I didn't have any premade pie crusts, so I made my own. Everyone at my house (even the picky 8 year old) devoured them! I will make more crusts tomorrow and freeze them for a quick, easy snack. item not reviewed by moderator and published
Recipe was great. Really enjoyed the filling. The pie crust threw me off a little, i enjoyed this better when i used the extra filling for quesodillas. Next time im going to try it with a pizza crust instead item not reviewed by moderator and published
i can't get enough of them OMG...... item not reviewed by moderator and published
This recipe is my new favorite! I have never made empanadas before and this was an easy and delish recipe! item not reviewed by moderator and published
I made these and my family loved them. I changed it up a little to suit what my family liked, so I left out the cream cheese and peppers. I read that everyone complained about them being dry, so I boiled my chicken with some chicken taco seasoning and brown sugar and spooned the chicken from there into the rest of the mixture so the sauce would get in there too, and I had no problem with them being to dry. The remaining mixture we used as a dip for tortilla chips the next night! I will definitely make these again! item not reviewed by moderator and published
probably one of the best things I've ever eaten!!! item not reviewed by moderator and published
These empanadas are so yummy! My husband and I loved them! Before I made them I read some reviews and many of them said that they were kind of dry. So I tweeked it a little bit and instead of adding just the peppers, I decided to put a couple of tablespoons of salsa in the mixture. Then you have your peppers, onions, and liquid all in one! The mixture makes quite a bit. One pastry wasn't enough, but the extras weren't wasted :) The only reason I gave this four stars was becasue it is a little time consuming, but well worth it when they are done! item not reviewed by moderator and published
Made it on Cinco De Mayo 2011. After reading a few posts from others that it was too dry, I added in pinto and beans with sauce. Others said it was bland tasting and was missing something. After I cooked my chicken breasts (in evoo) I shredded it up and tossed in a bowl along with 1 tablespoon of taco seasoning mix. Between the pinto beans and sauce along with the taco seasoning it gave my empanada's flavor and kept in the moisture. *Omitted the cumin(thought it would be spicy/hot) Added onion, italian sweet pepper and garlic. 1st I sweated the onion then added in garlic and peppers. Once that was done I put chicken back in to merry flavors item not reviewed by moderator and published
These are by no means authentic empanadas, but they're very yummy. My filling tends to sink to the bottom a bit. I've also made these without the chicken (just the cream cheese & pepper stuffing) and it comes out yummy! item not reviewed by moderator and published
The recipe was very good, however... there was something missing. I like the flavor, but I just was wishing for one more spice or something. I am not exactly sure. Would make again. Thank you! item not reviewed by moderator and published
This was delicious. I used Pillsbury dough boy crust. It was very flaky. I served this dinner with homemade tortilla chips and white bean dip. item not reviewed by moderator and published
Made this several times and always a bit hit. Added 4-6 oz of salsa verde and some chopped cilantro to add some moisture to it. Time consuming to roll out. item not reviewed by moderator and published
Very good. My middle son and his roommate really enjoyed. I will make again. Little bit of effort but good. item not reviewed by moderator and published
Very good flavor. The whole family like them- very picky eaters over here. I shredded a store bought rotisserie chicken and added fried onions. Couldn't have been easier! I also mixed up some sour cream and salsa for dipping. Definitely agree with the comments about being dry. Wouldn't have liked them as much w/o the dip. item not reviewed by moderator and published
These were horrible, not to mention time consuming. If I do make these again I will make up my own filling. This recipe calls for 1 TBS. of cumin which gives these a very strange taste. Thw mixture is extremely dry. The recipe also makes way to much for the pie crusts. After preparing and cooking we ended up throwing them out and having sandwiches for dinner. item not reviewed by moderator and published
These are great for any sort of gathering. I always seem to need more one more roll of pie crust thought, I've even cut the chicken down to 2 cups and still have extra filling left. Here are a few suggestions I've done to improve, I've added 2-3 Tbs of taco or hot sauce to filling mix, I always serve it w/ quaso and sour cream. item not reviewed by moderator and published
Fairly plain but still good. Next time I'll add onion and raisins. item not reviewed by moderator and published
I have made these a few times and they are a big hit. Delicious! item not reviewed by moderator and published
I love this recipe. I first saw it on her show about 3yrs ago. I made it a few times. I loved it! Even my son liked it at the time (no peppers lol). I am so glad that I found it again!! item not reviewed by moderator and published
I would strongly suggest that you cut back or even eliminate the salt. I used the 1 1/2 tsp. of salt as called for in the recipe and it was way too much; we had to throw out the extra filling because of this. I used canned white meat chicken instead of cooking my own just because of the lack of time and it was wonderful. Also, I used low-fat crescent dough by Pillsbury for the crust and it was fine. This is a very tasty recipe and I will make it again without the salt. item not reviewed by moderator and published
I made this for my kids. They ate everyone. Next time I doubled the recipe and froze them. They ask for them all of the time and say it's one of their favorites. item not reviewed by moderator and published
Great...A tip for your chicken...use a full package of cicken breast. Trim and cut into medium size piece. Boil in saucepan for about 15-20 minutes. Let cool and shred cheken by hand. Knead in all ingredients. Mixes very good and will end up like a paste. item not reviewed by moderator and published
I made this about a couple of days ago but instead of using the pie crust I used the Pillsbury biscuits and they came out very good! item not reviewed by moderator and published
I made these last night and I thought they are definitely a keeper! I added a few changes based on personal preference. I added some chopped cilantro, a couple ounces of velveeta (and less cream cheese and a few tablespoons of beans. I made them a little larger than the recipes calls for and I put an eggwash on them before baking. My husband loved them! Next time I will chop the mixture better, perhaps using a food processor. It was a little too chunky which resulted in a few tears in some of the empanadas, but they were no big deal. I served them with guacamole and salsa. They will now be in the rotation for Mexican dinners/appetizers! item not reviewed by moderator and published
Very cute little empanadas. I also made two large pastie-size ones for dinner with my husband. I made a huge batch of tiny ones & gave some to my friends... This is one of the first recipes of Paula Deen's that I've actually enjoyed. item not reviewed by moderator and published
I made this recipe but varied it a little to my own taste! I left out the cream cheese and jalapeno. I added hot sauce, onion, green pepper, red pepper flakes, and cayenne. I used salsa for dipping sauce. It came out delicious and was so easy to make!!! I think it's a wonderful easy recipe that you can alter to your own preference! Yum! item not reviewed by moderator and published
I was out of chicken and chose to substitute ground beef. The recipe turned out delicious and my family loved it. I added onion and garlic powder for some added flavor. They turned out like chili pies. Easy and fun to make with children. item not reviewed by moderator and published
I followed this recipe to the "T". The filling was delicious.....Just one HUGE problem with it......It was dry dry dry.......I checked with several other recipes and a few added liquid to make them moist, especially a milk rue. I will try these several more times until perfect so my family can enjoy. item not reviewed by moderator and published
I made a rosemary rotissere chicken and roasted red potatoes last night and used the leftovers to make these chicken empanadas. As a twist to this dish I diced the potatoes and added some cream of chicken soup to the filling. It turned out great, the filling that is. Me and my husband thought the pastry was to overpowering and to flakey. Coming from a Mexican family where empanadas are always made from scratch, I thought the pie crusts were a great idea. The leftover filling would be great on top of some french bread and baked in the oven with extra cheese. Thanks Paula! item not reviewed by moderator and published
This was a hit with all her family including Grandma. After she made all the pie crust up she tried fajitas size flour tortilla's and brushed them with Butter and baked them 10 or 12 minutes. I am making them for her Granddaddy tonight. She served the empanadas with spanish rice and a nice salad. We also had guacamole offered to us and salsa. This is one of the best meals I have had in sometime. Thanks, Paula for sharing. item not reviewed by moderator and published
Not often I comment on a recipe. This one delivers. I am planning to make them for my husbands 40th birthday. Just the right amount of spice. I added a tiny bit of chicken stock. item not reviewed by moderator and published
It's not often that my husband will say something about a dish when I make it, but as soon as he tasted this dish he said how much it liked it!! I loved them as well but feel that they needed to have a gravy or dip to go along with them- Thanks Paula!! item not reviewed by moderator and published
I left off the hot peppers and cumin, and with extra filling added a bit of milk, and baked pastry circles over upside down muffin tins...then filled and added a bit more cheese on top. Less pastry was better, the milk loosened it up, and used more delicious filling in the pastry cups. item not reviewed by moderator and published
I was surprised at the use of a purchased pie crust. I think it's the first time I ever used one, but for this purpose, it was perfect, flaky and salty. This is going to be one of my standbyes for an appetizer item not reviewed by moderator and published
This recipe rocked! We did omit the peppers (not big on them at our house) but an absolutely tasty treat. Instead of using the peppers, we added diced tomato which came out wonderful!!! item not reviewed by moderator and published
I made the recipe with double the amt of cream cheese and extra shredded cheese as well after reading the reviews. It was good but a little bland - I think I'll add a package of Hidden Valley Ranch Mix to it next time and see if that helps. We did enjoy them though and I plan to make them again! item not reviewed by moderator and published
I felt that as others have said, they are very time consuming but they do taste pretty good. No, not something I would go on and on about but a nice change and even my 2 yr old enjoyed them. (I omitted the Jalapeno) I would like to say that the filling does seem really dry but by the time all those cheeses melt it turns out perfect. I made them two ways, 1. I used won ton wrappers and 2. Crescent roll dough. The won ton wrapper ones were not nearly as good. I fried them rather than baking them and they were just... ok. The crescent roll ones, well I fried the first set of 8 and thought they were awful! I am not one to throw things out so I baked the remaining crescent roll dough empanadas and they were lovely! I suggest do NOT fry the ones made with pie dough, crescent roll dough or anything along those lines. I am glad I did not toss them out because now that I baked the ones remaining I keep going back in the kitchen and snacking on more and more. :) Yummmm - O! item not reviewed by moderator and published
We make these every time the girls get together! So delicious!! Make sure you brush melted butter over the tops before you bake them so the dough doesn't dry out but becomes nice and crispy! We love to eat these with a little sour cream and salsa! item not reviewed by moderator and published
Made these for a Party and everyone was asking for the recipe!! The recipe makes way for filling so I bought more pie crusts! They were all gone by the end of the night! I used more cream cheese than the recipe calls for after reading reviews they were dry and they came out great!! Thanks Paula! item not reviewed by moderator and published
Great, but very time consuming. My family asks for them all the time. You need a rainy day to make them. item not reviewed by moderator and published
My family thought this was good but not wonderful. Probably wont make it again. item not reviewed by moderator and published
My Tex Mex is way better than hers. She needs to stick to fried chicken and other greasy foods. item not reviewed by moderator and published
I made these for a party and everyone wanted the recipe! They were delicious. I did fry them, but since i made so many I think I will just bake them next time. I used the Goya discs found at Krogers. There was some left over filling, so I let my family taste test it. After the first bite they all wanted to try the real thing. I will be making these again!!! item not reviewed by moderator and published
These turned out great! I shredded the chicken and substituted anaheim pepper for bell and jalapeno and I loved them! item not reviewed by moderator and published
I'm so glad a previous reviewer suggested the empanada dough recipe from epicurious. Me & my husband don't eat lard or shortening (and every frozen pastry dough has one of those plus hygrogenated oil). Now I can make this recipe. yay! item not reviewed by moderator and published
I really liked this recipe but my family is not into really spicy food. I altered the recipe the second time to better suit the entire family. Used a can of green chiles instead of jalapeno. Used half of the cumin it called for. I did follow the recommendation by some reviewers to increase the amount of cheese and added 8 oz of cream cheese instead of 4 oz. It's was wonderful! We really enjoyed it. It does make a lot of filling and would also agree that you would need at least 3 pie crusts rather than 2. The leftover filling was good on flour tortillas, so nothing went to waste. This recipe does freeze well, but be sure to freeze the empanada separately on a flat sheet pan before transferring to whatever vessel you plan on keeping them in. item not reviewed by moderator and published
Used empanada wrappers and added more cheese. item not reviewed by moderator and published
I saw the episode of Paula's show where she made these empanadas and was inspired! They were so easy to make and my kids LOVED them. They helped me cut out the round dough from the pie crusts. This is a huge hit and would be a fast and easy WOW for party appetizers. Thanks so much, Paula! Emily item not reviewed by moderator and published
This wasn't too bad, though harder to make. Definitely a weekend meal unless you prepare ahead. After reading other comments I will try tweaking a little next time, but the base idea is really good. Hubby & teenage son loved them just the way they were, and want them once a week! item not reviewed by moderator and published
I really like this recipe a lot even if it is just a snack and plus I put the left over filling on crackers and it was still really good! LOVE YOU PAULA! <3 item not reviewed by moderator and published
They were just okay. Next time, we will try refried beans inside instead of cream cheese, but will still try again. item not reviewed by moderator and published
We loved these pockets for a Saturday brunch. We'll definately have these again especially when we entertain. Another great recipe, Paula! item not reviewed by moderator and published
I made these using the Empanada Dough recipe from epicurious.com, Gourmet / October 2004 and they came out perfectly. My family really enjoyed them served with Guy's Big Bite Chipotle sauce from his recipe for Roasted Corn Quesadillas which I doctored up with about 3 ounces of light cream cheese. YUMMY item not reviewed by moderator and published
As a former jeweler, I have seen lots of stuff in diamond rings, not to mention what the rings leave in the food. Please, Paula don't wear your rings when baking, gross! item not reviewed by moderator and published
These were so tasty my husband and I couldn't stop eating them! I halved the recipe and it still made 16 empanadas, some of which I cooked right away, and others I cooked a few days later. They also held up well to microwaving-reheating for lunches at work. Make sure you use cooked chicken. Enjoy! item not reviewed by moderator and published
it was the best one ever item not reviewed by moderator and published
I'll probably not make these again. The dough was terrible to work with, when I rolled it out like she said, it became too thin and kept breaking and splitting. Now I'm pretty good with working with dough as I make homemade pierogi's every Christmas, but this dough just wasn't workable...I ended up using the whole pie crust on the last 2 and made "mega Empanadas"...LOL....I think using it as a filling for a Quesadilla as someone said earlier would be better. I also added an 8 oz cream cheese and it was still dry. And went through 3 pie crusts. item not reviewed by moderator and published
I made them using baked fish instead of chicken and tofu instead of cream cheese and my family think they were wonderful..... item not reviewed by moderator and published
This was so horrible. The fill was ok but, once you put everything together it come out tasting gross. My husband and I made these together and we had way to much filling left over and not enough dough for what was recommended. I will never make it again. item not reviewed by moderator and published
I made these last year for my sister's birtrhday party and people loved them. It took a few empananda's to get it right but when you do they are fantastic. Flaky and delicious it's a new mexican appetizer I love. item not reviewed by moderator and published
I would like to make these for a party. If you prep them ahead would you cook them for the same temp and time? item not reviewed by moderator and published
This recipe was fabulous. I do agree that it makes more filling than just 2 pie crusts, so I used 3. Also, it was a little dry, so I would have added either more cream cheese or shredded cheese. I used a cooked rotisserie chicken from the grocery store and it was great. item not reviewed by moderator and published
I used probably 4 cups of chicken, a full 8oz box of cream cheese, a little more shredded cheese then called for, jared picked jalapenos(a small hand full) and I omitted the peppers, I'm not a fan of them. I had enough filling for 6 pie crusts. I rolled out the crusts but not to thin as I noticed that they were beginning to rip. I baked half right away and threw the rest in the freezer. They are definately better fresh but I still had people requesting the recipe from the ones that were priviously frozen. BTW, even my 18 month old loves these, jalapenos, cumin and all:) I served these with basic sour cream and salsa. Enjoy, they really are delish. item not reviewed by moderator and published
I thought these were very good and easy to make. They were a lot like Hot Pockets. There was too much filling but I would just suggest to get two pie crusts instead of one. item not reviewed by moderator and published
So I made this recipe before for a Kentucky Derby party and it was a hit..... Then my kids had a school party so I decided to use this recipe.... Well to save time I put the mix in huge flour tortilla`s AKA Quesadilla`s.... It was great..... Awesome!!!! item not reviewed by moderator and published
I cooked a 6 lb. hen to make stock and was looking for something new and creative to do with the cooked chicken. I considered enchiladas but decided to try this recipe instead. Other reviewers mentioned having leftover mix ... but no one said how much. The recipe says this will make 12 - 15 empanadas. I made the recipe exactly as written (a bit dry), using only 3 cups of my diced cooked chicken and a 3" pastry cutter, and wound up using THREE 15 oz. PACKS of pie dough. Each pack of pie dough yielded 18 circles. No worries, the recipe said that these could be frozen, unbaked, for 1 month. I'm one step ahead for Super Bowl, if they stay in the freezer that long. I will definitely make this again and use the entire 8 oz. package of cream cheese for a more moist filling. As for the Chili Con Queso as an accompaniment ... it really doesn't add anything to the taste of the empanada. My fiancee preferred them plain while I enjoyed them with a small dollup of Southwest Summer Salsa and sour cream. item not reviewed by moderator and published
I made these two weeks before the party and froze them. The day before, I placed them in my refrigerator to thaw and on the night of the party (with everything else to do!) I simply lined them on to a cookie sheet and popped them in the oven for 15 minutes. They were easy to make, and they were a hit! item not reviewed by moderator and published
I'd never made empanadas before, I don't like to fry things. These turned out wonderfully, I used black beans and not as much of the peppers (I have a 3 yr old). I had quite a bit of the filling left over, so I think next time I would buy more of the pie crusts and then freeze the extras for a later date. This time I made ten, my daughter and I each had one and my husband ate the rest! He requested that these be made on a regular basis. Thank you, Paula! item not reviewed by moderator and published
The filling for these little guys was really tasty... however, the pie crusts were a little more flaky than I would like. item not reviewed by moderator and published
These are delicious and a fun one for kids to help with. item not reviewed by moderator and published
LOVE IT!!!!!!!!!!!!!!!! THAN AGAIN WHO DOESNT LOVE PAULAS COOKING item not reviewed by moderator and published
These were a little time consuming but well worth it! They tasted great and looked terrific. item not reviewed by moderator and published
I think this is really a good take on spanish empanadas. I never make them b/c you have to deep fry - this was much easier. The recipe does make a ton of the chicken mixture - I will half next time or use for a party. I did put black beans in the mixture - advice from others - I think it helped tremendously. I thought the one jalapeno was plenty too. If you like heat - add more. So overall, good recipe - will make again. item not reviewed by moderator and published
great ideas!!! i love this reciepe but havnt made it in a while, and havnt thought of ways to change it so it can be more of a dinner meal. i will be trying your idea of the casserole with the corn bread topping. item not reviewed by moderator and published
Thanks! My husband is also from Argentina and I always put tomato paste in my beef empanadas. item not reviewed by moderator and published
I did fry my pie crust and it tasted great with sour cream. The sour cream is a must. item not reviewed by moderator and published

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