Ingredients
-
2
-
1
-
1/4
-
2
-
2
-
1/4 - 1/2
-
1/2
-
1/4
-
2
-
-
-
-
-
-
Directions
Chicken and Corn Empanadas, 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 , 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Oven to 375f. |
|
2
Done
|
in a Large Bowl, Combine the Chicken, Corn, Raisins, Cilantro, Onion, Cheese, Salt, and Pepper. |
|
3
Done
|
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.). |
|
4
Done
|
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! |
|
5
Done
|
Transfer to a Baking Sheet Lined With Parchment Paper, and Bake Until Golden, About 20 Minutes. |
|
6
Done
|
Makes Eight 4-Inch Empanadas~ Serves Four Adults (2 Empanadas Each). the Yield Using a 2-Inch Cutter Was 14 (2-Inch) Empanadas. |
