Chicken Pie Empanadas Recipes

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CHEESY CHICKEN EMPANADAS

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 18



Cheesy Chicken Empanadas image

Steps:

  • Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
  • Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
  • In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
  • Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
  • Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
  • Serve the chicken empanadas with the Chili Lime Dipping Sauce.
  • Combine the yogurt, chipotle and lime zest and juice in a bowl.

1 tablespoon olive oil
1/2 small red onion, finely chopped
1 jalapeno, finely diced, seeded and ribs removed
2 cloves garlic, minced
3 green onions, thinly sliced
Kosher salt and freshly ground pepper
1 1/2 cups shredded then diced cooked chicken breasts (from leftover chicken)
1 cup shredded Monterey and Cheddar cheese blend
4 ounces cream cheese, diced
Dash of hot sauce
1 egg
Flour, for rolling
One 15-ounce package refrigerated pie dough
1 tablespoon chipotle chile powder
Chili Lime Dipping Sauce, recipe follows
1 cup Greek yogurt
1 chipotle pepper (canned in adobo sauce), minced
Juice and zest of 1 lime

MINI CHICKEN EMPANADAS

Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend. -Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield about 2-1/2 dozen.

Number Of Ingredients 9



Mini Chicken Empanadas image

Steps:

  • Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter., Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.

Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 108mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

1 cup finely chopped cooked chicken
2/3 cup shredded Colby-Monterey Jack cheese
3 tablespoons cream cheese, softened
4 teaspoons chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
2 sheets refrigerated pie crust

CHICKEN EMPANADAS

Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 38m

Yield 8-9 empanadas, (approx.)

Number Of Ingredients 12



Chicken Empanadas image

Steps:

  • Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
  • On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
  • Place approximately 2 tablespoons of chicken mixture in center of dough circles.
  • Fold each circle in half and crimp edges with a fork.
  • Place on a baking sheet and brush tops with egg yolks.
  • Sprinkle top with mixed salt and chili powder.
  • Bake 12-13 minutes at 400F degrees.
  • Serve warm or at room temperature.
  • Freezes well.

1 cup cooked chicken
1/2 cup monterey jack cheese, grated
1/2 cup cheddar cheese, grated
1 can green chili, chopped
1 teaspoon minced garlic
3 tablespoons minced green onions
1/2 teaspoon cumin, ground
1 teaspoon salt
2 frozen pie crusts
3 egg yolks
2 tablespoons kosher salt
1 tablespoon chili powder

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