{"id":9528,"date":"2026-04-17T16:54:26","date_gmt":"2026-04-17T16:54:26","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9528"},"modified":"2026-04-17T17:01:51","modified_gmt":"2026-04-17T17:01:51","slug":"home-made-chicken-empanadas","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/home-made-chicken-empanadas\/","title":{"rendered":"Home-made Chicken Empanadas"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Home-made Chicken Empanadas<\/span><\/h2>\n
<\/div>\n
A few clever shortcuts, like frozen pastry dough and ground chicken, make DIY empanadas totally doable for your next gathering. Assembling these savory pockets of goodness is a fun task for kids, so get the whole family involved for a fiesta in the kitchen!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Paul Greenblatt – Bell & Evans<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> lb.<\/span> ground chicken<\/span><\/li>
  • 2<\/span> Tbsp<\/span> dry taco seasoning<\/span><\/li>
  • 2<\/span> Tbsp<\/span> olive oil<\/span><\/li>
  • 1<\/span> large<\/span> yellow onion<\/span> chopped<\/span><\/li>
  • 1<\/span> cup<\/span> Russet potatoes<\/span> peeled, cut into \u00bc-inch dice<\/span><\/li>
  • 1<\/span> cup<\/span> chopped red bell pepper<\/span><\/li>
  • 1<\/span> cup<\/span> frozen peas<\/span><\/li>
  • \u00bd<\/span> cup<\/span> shredded Cheddar cheese<\/span><\/li>
  • 1<\/span> large<\/span> egg<\/span> beaten<\/span><\/li>
  • 2 <\/span> (10oz) packages <\/span> frozen empanada dough for turnover pastries<\/span> like Goya<\/span><\/li>
  • \u00bc<\/span> cup<\/span> fresh cilantro<\/span> chopped<\/span><\/li>
  • 1<\/span> cup<\/span> guacamole<\/span><\/li>
  • \u00bd<\/span> red onion<\/span> finely chopped<\/span><\/li>
  • 1<\/span> cup<\/span> sour cream<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat oven to 375\u00b0F and line 2 rimmed baking sheets with parchment paper.<\/div><\/li>
    • Heat oil in a large skillet over medium-high heat. Add chicken and taco seasoning and cook, stirring occasionally until well-browned, about 5-8 minutes.<\/div><\/li>
    • Remove frozen pastry rounds from freezer and allow to temper on countertop. Leave plastic dividers between layers.<\/div><\/li>
    • Add onions, potatoes and peppers to chicken and cook until slightly softened, about 7-10 minutes. Add peas and remove from heat. Allow to cool 5 minutes, then stir in cheese to combine.<\/div><\/li>
    • One at a time, take a pastry round with plastic divider and place on a work surface. Place 2-3 tablespoons chicken mixture in center of dough round. Brush edge of round with egg. Using plastic base, fold pastry in half. Discard plastic and crimp edges with a fork. Transfer filled pastries to prepared baking sheets 1-inch apart. Brush tops with egg.<\/div><\/li>
    • Bake, rotating the baking sheet halfway through, until golden-brown, about 25-35 minutes. Serve hot with guacamole, cilantro, red onion and sour cream.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>\n\n\n

      <\/span>Video<\/span><\/h3>\n\n\n\n
      \n