| Level: | Easy |
| Yield: | 36 empanadas |
| Level: | Easy |
| Yield: | 36 empanadas |
Ingredients
- 2 11-ounce packages pie dough mix
- 1 9.75-ounce can white chicken meat, drained, or 1 1/2 cups shredded rotisserie chicken
- 1 cup chunky salsa
- 1 3-ounce can sliced ripe olives
- 1 cup shredded Mexican cheese blend
- All-purpose flour, for dusting
Instructions
- Prepare the pie dough according to the package directions for a double-crust pie. Wrap the dough in plastic wrap and chill.
- Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and olives. Bring to a boil, then reduce the heat and simmer 5 minutes. Remove from the heat and stir in the cheese. Cool slightly.
- On a flour-dusted surface, roll out the dough to inch thick. Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed. Place about 1 tablespoon chicken mixture in the center of each circle. Moisten the edges with water.
- Fold the circles in half and pinch to seal. Pierce the tops with a fork.
- Place the empanadas on a baking sheet and bake 15 minutes, or until golden. Serve hot.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 115 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 10 mg |
| Sodium | 196 mg |
| Serving Size | 1 of 36 servings |
| Calories | 115 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 10 mg |
| Sodium | 196 mg |
Reviews
Can these be premade and refrigerated? Ive been looking for a recipe as such.
Sandra Lee’s recipe for BEEF empanadas specifies 1/4″ dough.
I am surprised only petezaboy, from one year ago, noticed the error in the CHICKEN recipe. The dough should be 1/4 (one quarter) inch thick, not 1 (one) inch thick. No one at Food Network caught this typo nor read petezaboy’s review.
This chicken empanada recipe is now featured in their Food Network “Recipe of The Day” Dec 17, 2013 mass emailing. I wonder if they will correct the recipe now that it is in the hands of many thousands of email recipients.
The empanadas were great, but the recipe is flawed – it says “roll out the dough to inch thick” it’s a typo or these would be really doughy empanadas!
I made this last year (2010 with thanksgiving leftovers… a little turkey, salsa, cream cheese, mexican spices, and cheddar cheese. It was wonderful!
the kids loved them, they even took some to school for lunch!
The kids loved it. I also used about 1/2 a pkg of cream cheese as another reviewer suggested because I was afraid it sounded a bit dry for kids. I added the cream cheese to the saucepan, although you might be able to add it later with the cheese, especially if it’s already softened. I used about 1/3 the olives because I used kalamata olives and wasn’t sure if the kids would like them. This recipe would also work well with ground beef or other fillings like beans or spinach.
On the whole this was a good recipe, I made them the first time and they were a bit dry. So I tried again and added cream cheese this time to the filling and they turned out much better. excellent for kids.