Chicken and Corn Empanadas

chicken-corn-empanadas
Photo by James Baigre
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 802 calories
    • Calories 347 calories from fat
    • Fat 39 g
    • Sat Fat 15 g
    • Cholesterol 144 mg
    • Sodium 763 mg
    • Protein 45 g
    • Carbohydrate 66 g
    • Sugar 11 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 26 mg

Heat oven to 375° F. In a large bowl, combine the chicken, corn, raisins, cilantro, ½ teaspoon salt, and ¼ teaspoon pepper.With a 4-inch biscuit cutter, cut 4 circles from each piecrust.Spoon the chicken mixture onto half of each circle, leaving a border. Brush the edges with water, fold in half, and press with a fork to seal.Transfer to a baking sheet and bake until golden, 20 to 25 minutes.

Ingredients

  1. Check 1 2- to 2 1/2-pound rotisserie chicken, meat shredded
  2. Check 1 cup frozen corn, thawed
  3. Check 1/4 cup golden raisins
  4. Check 2 tablespoons chopped fresh cilantro
  5. Check kosher salt and black pepper
  6. Check 2 store-bought refrigerated rolled piecrusts

Directions

  1. Heat oven to 375° F. In a large bowl, combine the chicken, corn, raisins, cilantro, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. With a 4-inch biscuit cutter, cut 4 circles from each piecrust.
  3. Spoon the chicken mixture onto half of each circle, leaving a border. Brush the edges with water, fold in half, and press with a fork to seal.
  4. Transfer to a baking sheet and bake until golden, 20 to 25 minutes.