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Share these delicious empanadas with friends and help each other stick to the serving size.
If empanada dough is too dry, add additional water, 1 tsp. at a time, until dough can easily be shaped into ball.
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.
Prepare as directed, substituting lean ground beef for the chicken and 1/4 cup KRAFT Original Barbecue Sauce for the salsa.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Very good. I used store bought refrigerator dough rolled out thinner.They came out great. My sisters thought it was puff pastry. The egg wash is a must! I will make these again and try to mix in a little provolone or mozzarella as the filling was a tad dry and I don't like a lot of salsa which might have helped, I scrimped.
I made this recipe but substituted the green pepper with red pepper and added pineapple tidbits.
I added some chili pepper but good either way.