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Chicken & Cheese Empanadas

Chicken & Cheese Empanadas recipe
photo by:kraft
These flaky homemade empanadas are sure to become your new go-to Mexican favorite.
40 min
1 hr 15 min
6 servings
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What You Need

cup  flour
tsp.  CALUMET Baking Powder
tsp.  salt
cup  shortening
cup  plus 1 Tbsp. cold water, divided
lb.  boneless skinless chicken breasts, cut into 1/2-inch pieces
cup  chopped onions
cup  chopped green peppers
cup  salsa
cup  KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Make It

step 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. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap; refrigerate while preparing empanada filling.
step 2
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. Heat oven to 375ºF. Divide dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on parchment-covered baking sheet.
step 3
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. Fold in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork.
step 4
BRUSH tops with remaining egg. Bake 18 to 20 min. or until golden brown.

Kraft Kitchens Tips

If empanada dough is too dry, add additional water, 1 tsp. at a time, until dough can easily be shaped into ball.
Size Wise
Share these delicious empanadas with friends and help each other stick to the serving size.
Make Ahead
Empanadas can be assembled ahead of time. Place in single layer on parchment paper-covered baking sheet. Refrigerate up to 24 hours. When ready to serve, bake as directed.
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