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Chicken Empanada
(5 Votes)
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- SERVES
- 4
- COOK TIME
- 30 Min
This shortcut version of the classic Hispanic favorite, the empanada, is made with convenient refrigerated pie crusts. Robust and satisfying, our Chicken Empanada goes from prep to table in about 30 minutes. Now, that's easy!
What You'll Need
- 1 (15-ounce) package refrigerated rolled pie crusts
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 medium-sized red bell pepper, chopped
- 1/2 medium-sized green bell pepper, chopped
- 2 cups coarsely chopped cooked chicken
- 1 cup frozen corn, thawed
- 2 tablespoons dry fajita seasoning
- 1 cup Mexican cheese blend
- 1 egg, beaten
What to Do
- Preheat oven to 425 degrees F. Place 1 pie crust flat on a 14-inch pizza pan; set aside.
- In a large skillet, heat oil over medium heat. Add onions and bell peppers; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, corn, and fajita seasoning; remove from heat.
- Spoon mixture onto pie crust, leaving a 1-inch border around edge. Sprinkle cheese evenly over chicken mixture and brush edge of crust with egg. Place second pie crust flat over filling. Fold and press edges together. Using a fork, crimp to seal edge. Brush top with egg.
- Bake 20 to 25 minutes, or until golden. Cut into wedges and serve immediately.
Notes
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bookishvirgo
Apr 21, 2012
One of my favorite dishes to make!
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annehubbard 5404146
Jan 10, 2012
Where can I find fajita seasoning? Is taco seasoning ok if I can't find the other?
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gatkinson9 0063263
Oct 19, 2011
This was so good and so easy to make. Everyone in my family loved it and I would definitely make it again.
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hannahweippert2005 1050811
Sep 18, 2011
This is such an easy and good recipe. Will plan to make more often.
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caroladair 5978231
Sep 15, 2011
This going to make a nice change in my nighting meals thanks. Mr. Food. I love Mexican food. Again thanks. Carolann
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