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Chicken Empanadas

Servings 16 empanadas

Ingredients

  • 8 frozen pot pie crust dough
  • 2/3 cup water cool (approx. 72°F)
  • 2/3 cup raisins golden

Filling:

  • 2 cups Gourmet Ranch chicken trim cooked
  • 4 tsp. Honey
  • 2/3 cup Cilantro fresh, chopped
  • 2/3 cup Chiles green, canned, chopped
  • 1/2 tsp. Salt garlic
  • 1/4 tsp. Cumin ground
  • 1 tsp. Pepper sauce red
  • 1 1/2 cups Cheese Monterey Jack, shredded
  • 2 eggs beaten

Instructions

  1. Thaw pot pie crusts at room temperature until flexible.
  2. Heat water in microwave 1 minute, add raisins and set aside.

Filling:

  1. Combine chicken, honey, cilantro, green chiles, garlic salt, cumin, red pepper sauce in large mixing bowl.
  2. Drain raisins, add to mixture and stir; fold in cheese and set aside.

Assembly:

  1. Cut each pot pie crust in half; fill with 1 oz (#30 scoofilling.
  2. Brush edge of crusts with beaten egg; fold in half.
  3. Crimp or press with fork to seal and place on parchment-lined full sheet pan.
  4. Brush tops with egg and bake as directed.
  5. Bake
  6. Convection Oven* 350°F 7-12 minutes
  7. Standard oven 400°F 12-17 minutes
  8. *Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.

Recipe Notes

GOURMET RANCH ITEM NUMBERS:
G20161 CHICKEN BREAST TRIM PIECES 1/10# AVG
G20162 CHICKEN BREAST TRIM PIECES 2/10# AVG
G20163 CHICKEN BREAST TRIM PIECES 1/40# AVG

Recipe courtesy of General Mills