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Chicken and Cilantro Pesto Empanadas

Chicken and Cilantro Pesto Empanadas recipe
photo by:kraft
Make and freeze these unbaked empanadas, then keep them on hand to bake when unexpected guests stop in!
40 min
55 min
24 servings
Magazine Acquisition

What You Need

 recipe Empanada Dough
cup  fresh cilantro
cup  PLANTERS Slivered Almonds, toasted
cup  KRAFT Zesty Italian Dressing
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.

HEAT oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. for each. Flatten each to 4-inch round. Spoon about 1 heaping Tbsp. chicken mixture onto center of each round. Brush edges evenly with half the egg; fold in half. Seal edges with fork; place on parchment-covered baking sheet. Brush with remaining egg.

BAKE 15 min. or until golden brown.

Kraft Kitchens Tips

Make Ahead
Assemble empanadas as directed; place on parchment-covered baking sheet. Refrigerate up to 24 hours, then bake as directed. To freeze, layer unbaked empanadas between sheets of waxed or parchment paper in airtight container. Freeze up to 2 weeks. Thaw completely 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 onto bottom of shallow pan. Bake in 350°F oven 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.
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