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Chicken Empanadas

Chicken Empanadas

Looking for a traditional Latin America's recipe? Find out how to make chicken empanadas, perfect to be served for brunch.

04 June, 2018
Average: 3.5 (2 votes)

Type of dish


serves for


total time

0 HR 35 MIN


500 g, chopped, cooked
Colby and Monterey Cheese
225 g, shredded
Cream cheese
110 g, softned
Bell Peppers
40 g, chopped
30 g, chopped
20 g, chopped
1, rinsed, seeded and chopped
1 tbsp, ground
1 tsp
Black pepper
Freshly ground, to taste
Pie Crust
1 package refrigerated (400 g)
All purpose flour
for work surface
for brushing


Preheat oven to 400º F / 200º C. Line a baking sheet with parchment paper.

In a large bowl, combine the chicken and the other ingredients: Colby and Monterey cheese, cream cheese, bell pepper, chopped jalapeno, onion and mushrooms, cumin, salt.  

Unroll each pie crust onto a lightly floured surface.

Roll out into a 15-inch / 38 cm circle. Cut out rounds, using a 3-inch cookie cutter.

Use all the dough by re-rolling the dough scraps, making 12 to 15 circles total.

Working with 1 round at a time, lightly brush the edges of the crust with water.

Place 1 heaping spoonful of chicken mixture in the center of the round.

Fold the dough over the filling, pressing the edges with a fork to seal.

Repeat with the remaining rounds and chicken mixture.

Arrange empanadas on the prepared baking sheet.

Bake for 15 minutes.

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