I’ve finally come full circle.
This recipe is one of the first recipes I ever posted to this blog nearly 8 years ago. I was just using my phone to take pictures then, long before I got a professional camera to use.
I remember making it for a dinner party at a friend’s house after drawing it out of my Bisquick recipe tin (that’s packed full of my handwritten recipes).
The appetizer was a hit at the party, and yet I never made it again.
Sure, it’s kind of a pain to make your own empanadas, but this recipe makes it easy. WAY easy.
First, you use pre-made ingredients. Don’t cook up your own chicken! Just use the bagged, pre-cooked “fajita” chicken you can find near the lunch meat at the grocery store.
No time to make your own pastry? Use premade pie crust instead!
This recipe makes about 12 empanadas with a lot of stuffing leftover. I just froze the leftover stuffing in a large freezer bag and I plan to make burritos and Southwestern egg rolls with it later on this year.
- Preheat oven to 450 degrees. In a large bowl, combine beans, corn, jalapenos, lime juice, cilantro, salsa and chicken.
- Roll out one pie crust on a floured surface. Using a cookie cutter or glass, cut out 12 circles, rolling up scraps and rolling out as needed.
- Place 12 circle pie crusts on a parchment paper-lined baking sheet. Pinch out the ends to shape into ovals like a football. Add one spoonful of the chicken mixture to the center of each circle and top with a sprinkle of cheese.
- Roll out remaining pie crust and cut into 12 circles. Place the circles on top of each chicken empanada and press down edges with a fork to seal. Using a sharp knife, cut a slit on top to resemble football laces. Brush egg on top.
- Bake for 8-12 minutes or until golden brown. Serve warm with salsa.