Weeknight Chicken Empanadas

Enjoy this incredibly simple recipe for weeknight chicken empanadas. They're kid-friendly but have plenty of flavors for adults to enjoy, too.

4.80 from 15 votes

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Course: main dish

Cuisine: Latin American

Diet: Diabetic

Prep Time: 10

Cook Time: 14

Total Time: 24

Servings: empanadas

Calories: 156kcal

Author: Michelle

Preheat oven to 400 degrees, and remove pie crusts from the fridge.
Open can of chicken and drain. Dice the onion and shred the cheese. Add chicken, salsa, corn, onion, and cheese to a bowl, and stir to distribute.
1 can chicken, 1 cup chunky salsa, 1 cup onion, 1 1/2 cup cheddar cheese, 1 cup corn kernels
Unroll a pie crust and dust surface with flour. Gently roll out pie crust. Use a biscuit cutter to cut rounds. Reroll and cut again. Repeat until crust is used and then do the same for the remaining crusts. Aim for 72 rounds total.
15 ounces refrigerated pie crust packages
Use a fork to whisk the egg to make an egg wash.
1 egg
Add a teaspoon of filling to the center of a round. Place a second one atop it, and gently push the edges together. Use a fork to crimp all the way around.
Place each finished empanada on a baking sheet covered with a silpat or parchment paper. Brush the egg wash over empanadas.
Bake 14-17 minutes at 400 degrees until golden brown. Remove from the oven and let sit two to three minutes, then serve immediately. Let any leftovers cool thoroughly, then place in a tightly sealed container in the fridge for up to two days.

I created this with canned chicken to save ALL the time. Feel free to use leftover rotisserie chicken or poached chicken that you shred.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.