Modified from Real Simple's facebook page -- life made easier, everyday! The yield will vary depending upon what size biscuit cutter you use -- Makes eight 4-inch empanadas-- serves four adults (2 empanadas each). The yield using a 2-inch cutter was 14 (2-inch) empanadas.
Provided by KerfuffleUponWincle
Categories Lunch/Snacks
Time 35m
Yield 14 2-inch empanadas, 7 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- In a large bowl, combine the chicken, corn, raisins, cilantro, onion, cheese, salt, and pepper.
- With a biscuit cutter, cut an equal number of circles from each pie crust. (I made mine as rounds from a 2-inch biscuit cutter ~ I topped each circle with another circle! If your biscuit cutter is large enough, you may be able to fill, then fold over the dough before crimping.).
- Spoon some of the chicken mixture onto half your dough circles, leaving a border. Brush the edges with water, fold in half, or top with another circle, and press with a fork to seal. Poke a couple of holes (or a slit) in the top crust to let out steam!
- Transfer to a baking sheet lined with parchment paper, and bake until golden, about 20 minutes.
- Makes eight 4-inch empanadas~ serves four adults (2 empanadas each). The yield using a 2-inch cutter was 14 (2-inch) empanadas.
Nutrition Facts : Calories 372, Fat 20.3, SaturatedFat 5.1, Cholesterol 35.6, Sodium 544.2, Carbohydrate 32.2, Fiber 2.6, Sugar 3.8, Protein 15.6
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