Recipe

Chicken And Cheese Empanadas Recipe

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Ingredients

Directions

Step #1 In a bowl, pimientos, onion, mix chicken with Swiss cheese, & pepper.
Step #2 In a 1 1/2- to 2-quart pan, mix broth with cornstarch.
Step #3 Add cream cheese.
Step #4 Whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 mins.
Step #5 Scrape over chicken mixture & mix well, adding salt to taste.
Step #6 On a lightly floured board, unroll pizza crust dough.
Step #7 Cut each rectangle crosswise into thirds, for six empanadas, or quarters, for eight pastries.
Step #8 On one end of each piece of dough, mound about 5 tbsps chicken mixture if making six pastries, about 3 tbsps for eight.
Step #9 Fold other end of dough over filling to form a rectangle, then fold edges together & pinch to seal.
Step #10 Gently place empanadas, slightly apart, on an oiled 12- by 15-inch baking sheet (you'll need two for eight pastries).
Step #11 In a small bowl, beat egg to mix.
Step #12 Brush generously over each pastry.
Step #13 Bake in a 375° regular or convection oven until empanadas are very richly browned, 22 to 25 mins (10 to 12 in convection oven).
Step #14 Transfer to a rack & let cool at least 10 mins.
Step #15 Serve hot or warm.
Step #16 Nutritional analysis per empanada.
Enjoy the Chicken & Cheese Empanadas recipe

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