Chicken Empanadas

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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.

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Amazing!!! i just added a green bell pepper too, and the consistency was much better!!! iv made them more times then Paula her self!!! ;

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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!

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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..

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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.

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Perfect as is. I did need to use additional pie crust as others have said.

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These are always a big hit when I make them. My family and friends all love them!

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These were excellent! I served them with a home made mango apple chutney and received raving reviews!

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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.

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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