Medium French Condiment

Baked Chicken Empanadas

Name: Baked Chicken Empanadas
Prep time: 13 min
Cook time: 34 min
Total time: 47 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 empanadas pastry discs , such as Goya empanada dough discs; 1 cup diced cooked chicken; 0.5 packages Neufchatel cheese , 8 ounce; 0.25 cups medium salsa , such as Pace; 0.5 teaspoons salt , or to taste; 1.5 tablespoons heavy cream

Total Time

47 min

13m prep · 34m cook

Servings

4 people

Rating

—

Difficulty

Medium

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These baked chicken empanadas are quick and easy to make. And for even easier prep, I used diced rotisserie chicken and jarred salsa for this recipe.

Ingredients

12 empanadas pastry discs , such as Goya empanada dough discs
1 cup diced cooked chicken
0.5 packages Neufchatel cheese , 8 ounce
0.25 cups medium salsa , such as Pace
0.5 teaspoons salt , or to taste
1.5 tablespoons heavy cream

Instructions

1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2

Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes; season with salt and stir until well combined.
3

Drop 1 tablespoon chicken filling onto each empanada disc; fold dough over filling to enclose. Wet fingers with water; run along dough edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet; brush with heavy cream.
4

Bake in the preheated oven until golden brown, 20 to 25 minutes.