Chicken Empanadas

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These were wonderful and fairly easy... the filling is the easy part but you will spend some time putting them together. I used 2 jalapenos instead of one and brushed with a beaten egg before baking to make them a little glossy. Otherwise, they look very dry. That leads me to the sauce - you've got to dip these little suckers into something... try 1/2 cup sour cream, 2 tbslp. chopped cilantro, and 1 tblsp of lime juice. Delish! Also, I ended up using 4 pie crusts and froze a lot, which will be a time saver in the long run. This recipe makes about 50 empanadas. Enjoy!

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I didn't have any pie crusts so I tried it out with Pilsbury pizza dough, It just s happened that I had cooked Giada's Chicken Caccitiore the night before and had leftover chicken thighs - so I used those and fished out some of the red bell pepper to use. Followed the recipe for the filling except I halved it after reading the reviews and it was still alot! It was SO good! Next time more jalapenos!!!!! The kids loved em :

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We got 2 ready pie crusts (in tins. added the chicken mixture into the bottom crust; topped it with the other one for 1 big 'pot pie'. the cumin give it the distinct taste. Awesome!

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As others said the filling makes a ton. I suggest getting an extra package of pie crusts, using a four inch cutter, and having a lot of friends. I would definitely add another hot pepper.

Next time I am going to try theblackbeans and corn added in.

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This was the 3rd recipe I ever tried. I never had an empanada other than Taco Bell's caramel apple one. I never ate cream cheese in a savory mix and this was a pleasant surprise. My mother really liked it and my husband and son enjoyed it as well. I think its the perfect snack to have out for guests. I might serve this dish at the party we are planning to introduce our newborn son to our friends this month.

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This was SO good! I only swapped onions for bell peppers, as I hate the bell peppers. Watch out, though, it is a time suck. (But well worth every bit of time it sucks up!

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For vegetarians this is a great alternative. I used black beans instead and it was so good! My five year old daughter loved them too. You need to make sure you don't overstuff otherwise the filling comes out and then it's just the dough left inside. I had a lot of left overs that I will freeze and use again for a football game appetizer... great quick option. I just wish there was an alternative for a less fattening version for the crust.... Great!

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The recipe it was it is. There was a reason Paula did not FRY them, so to those of you who gave it a bad review because you did not make the recipe as stated (and FRIED them, well, are just ignorant and should not be cooking. DUH
If you want to make traditional empanadas, for gods sake do not look for a recipe from Paula, much more or less one that doesn't even call for the correct empananda dough. Perhaps for all of the idiots who viewed this episode, Paula should have said she was using the term empanada losely, not knowing she would get slammed for something that is actually a good short cut and a version of the authentic thing. They were good and easy. Get over your 'I am Mexican, Cuban, etc" Hello, then why are you watching the FOOD NETWORK?

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I use empanada dough rather than pie crust for my empandas. But i live somewhere that sells them in every grocery store so they are easily found. Also, I use regular vegetable oil to fry them up in a shallow pan,.

The filling is wonderful. The only change I made was i added some sour cream (about 3 tablespoons to the filling too. I make all different kinds of empanadas and everyone in the house loved these. There was a LOT of filling, however it makes GREAT chicken enchiladas too!! It was quite yummy!!

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These empanadas were so good. Now I have never had any other empandas to gage it by but these were yummy. The only thing is I had tons of filling left over, luckily I am going to a party and can make some snacks to take. All in all a good recipe.