CHICKEN EMPANADAS RECIPE EASY RECIPES
MINI CHICKEN EMPANADAS RECIPE: HOW TO MAKE IT
Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend. —Betty Fulks, Onia, Arkansas
Provided by Taste of Home
Categories Appetizers
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter., Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 81 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 108mg sodium, CarbohydrateContent 7g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 2g protein. Diabetic Exchanges 1 fat
BUFFALO CHICKEN EMPANADAS RECIPE - BETTYCROCKER.COM
These bite-size empanadas are filled with a spicy Buffalo chicken filling that is downright addictive! Serve with blue cheese dressing and celery to cool things down.
Provided by Betty Crocker Kitchens
Total Time 55 minutes
Prep Time 30 minutes
Yield 21
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper; set aside.
- In medium bowl, mix onion, green chiles, chicken, cheeses and Buffalo sauce.
- Unroll pie crusts. Using 3 1/2-inch round cutter, cut circles from crusts, rerolling dough to get 21 circles. Place level measuring tablespoon Buffalo chicken mixture on center of each circle. Fold dough in half over filling; pinch and press edges with fork to seal or roll edges to seal. Place on cookie sheets. Prick tops of empanadas with fork to allow steam to escape.
- Brush each with beaten egg. Bake 16 to 20 minutes or until golden brown. Cool 10 minutes on cooling racks. Serve warm with celery sticks and blue cheese dressing for dipping.
Nutrition Facts : Calories 110 , CarbohydrateContent 10 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Empanada, SodiumContent 220 mg, SugarContent 0 g, TransFatContent 0 g
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