Baked Chicken Empanadas
Course: SalsaCuisine: EuropeanPrep Time
20 mins
Cook Time
25
minutesTotal Time
45
minutesServings
12
Ingredients
12 — empanada pastry discs (such as Goya® Tapas para Empanadas)
1 cup — diced cooked chicken
½ (8 ounce) package — Neufchatel cheese, softened
¼ cup — medium salsa (such as Pace®)
½ teaspoon — salt, or to taste
1 ½ tablespoons — heavy whipping cream
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- 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.
- Place 1 tablespoons of chicken filling onto each empanada disc. Fold dough over filling to close. Wet fingers with water and run along edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet and brush with heavy whipping cream.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
Source:
