- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 20 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 181
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 27 mg
- Sodium
- 330 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 20 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 181
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 27 mg
- Sodium
- 330 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl, mix together the beans, cheese and chicken. Working in batches, lay out the empanada wrappers on a clean work surface. Place a heaping tablespoon of the bean filling into the center of each wrapper. Fold the dough over the filling to form a half-moon shape and press the edge to seal. Using a fork, crimp the edge to completely seal. Transfer the empanadas to the prepared baking sheets.
- In a small bowl, whisk the egg with 2 tablespoons water. Brush the empanadas with the egg wash. Bake until golden brown, 15 to 20 minutes.
Cook’s Note
To deep-fry the empanadas, heat 1 quart canola oil in a medium pot to 350 degrees F. Assemble the empanadas as above, but leave out the egg wash step. Fry the empanadas in batches until golden brown, 3 to 4 minutes.
