Appetizers

Chicken and Cilantro Pesto Empanadas

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Chicken and Cilantro Pesto Empanadas recipe

photo by:

kraft

Excellent flavor. My whole family enjoyed these.

posted by

Playa1

on 12/28/2007

time

prep:

40 min

total:

55 min

servings

total:

24 servings

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What You Need

Empanada Dough

cup cilantro

1/2

cup PLANTERS Slivered Almonds, toasted

1/2

cup KRAFT Zesty Italian Dressing

1/4

cup fresh parsley

Tbsp. KRAFT Grated Parmesan Cheese

cups shredded cooked chicken

egg, beaten

Make It

PREPARE Empanada Dough as directed; set aside. Process next 5 ingredients in food processor until mixture forms thick paste. Stir in chicken; set aside.

HEAT oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. for each. Press balls into 4-inch rounds. Spoon about 1 heaping Tbsp. chicken mixture onto center of each. Brush edges evenly with half the egg. Fold dough rounds in half; press lightly on tops to remove air pockets. Press edges together to seal. Place on parchment paper-covered baking sheet; brush with remaining egg.

BAKE 15 min. or until golden brown.

Kraft Kitchens Tips

Make Ahead

Prepare empanadas as directed but do not bake. Place on parchment paper-covered baking sheet. Refrigerate several hours or overnight. Bake as directed. To freeze, layer unbaked empanadas in airtight container between sheets of waxed or parchment paper. Freeze up to 2 weeks; thaw in refrigerator before baking as directed.

Fun Idea

Impress your guest by shaping empanadas differently. Or place a stencil over unbaked empanadas, brush beaten egg around stencil, then remove stencil and bake as directed.

How to Toast Nuts

Toasting nuts adds crunch and intensifies their flavor. To toast in the oven, spread nuts into shallow pan. Bake at 350°F for 10 to 15 min. or until nuts are golden brown, stirring occasionally. Or to toast on the stovetop, place nuts in skillet; cook on medium heat until golden brown, stirring frequently.