CHICKEN AND CORN EMPANADAS

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Chicken and Corn Empanadas image

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

2 cups roasted chicken meat (shredded ~ can use leftover rotisserie chicken)
1 cup whole kernel corn
1/4 cup golden raisin
2 tablespoons fresh cilantro (chopped)
2 tablespoons onions (finely minced)
1/4-1/2 cup Mexican blend cheese or 1/4-1/2 cup shredded sharp cheddar cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
2 (9 inch) pie crusts (Pillsbury refrigerated ready-rolled 9-inch crusts, or make your own!)

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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