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Looking for a traditional Latin America's recipe? Find out how to make chicken empanadas, perfect to be served for brunch.
- Chicken 500 g, chopped, cooked
- Colby and Monterey cheese 225 g, shredded
- Cream cheese 110 g, softned
- Bell pepper 40 g, chopped
- Onion 30 g, chopped
- Mushrooms 20 g, chopped
- Jalapeno 1, rinsed, seeded and chopped
- Cumin 1 tbsp, ground
- Salt 1 tsp
- Black pepper Freshly ground, to taste
- Pie crust 1 package refrigerated (400 g)
- Flour for work surface
- Water for brushing
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 4
- Recipe cuisine Central/South American
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.