Chicken Empanadas

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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.

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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!

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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.

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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.

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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!!

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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.

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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

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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!!!

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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!

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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!