chicken & cheese empanadas
In Argentina you might find boiled eggs in a tasty crust or, in Mexico, sweet pumpkin. You'll love our take on empanadas—flaky pastries filled with cheesy chicken.
Recipe Rating: 
PREP: 20 min.
TOTAL: 57 min.
MAKES: 6 servings.
what you need
- 1 cup flour
- 1⁄2 tsp. Calumet Baking Powder
- 1⁄2 tsp. salt
- 1⁄4 cup shortening
- 1⁄4 cup plus 1 Tbsp. cold water, divided
- 1⁄2 lb. boneless skinless chicken breasts, cut into 1⁄2-inch pieces
- 1⁄2 cup chopped onions
- 1⁄2 cup chopped green peppers
- 1⁄2 cup Taco Bell®Home Originals® Thick 'N Chunky Medium Salsa
- 1 cup Kraft Mexican Style Shredded Four Cheese with a Touch of Philadelphia
- 1 egg
make it
1. MIX flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1⁄4 cup water, stirring until mixture forms ball.
2. KNEAD dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap; refrigerate while preparing empanada filling. Cook chicken, onions and peppers in nonstick skillet on medium-high heat 5 min. or until chicken is no longer pink. Add salsa; cook and stir 2 min. Cool completely.
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3. HEAT oven to 375 degrees F. Divide dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on large sheet of parchment paper.
4. STIR cheese into chicken mixture; spoon about 1⁄2 cup onto half of each dough round. Beat egg and remaining water; brush onto edges of dough rounds. Slide parchment onto baking sheet.
5. FOLD dough rounds in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg. Bake 18 to 20 min. or until golden brown.
