• Preparation Time
  • Total Time
  • Number of Servings 4

This easy-to-make, chef-crafted recipe introduces empanadas, a savory, filled pastry that originated in Portugal and Spain. After you make the creamy, slightly spicy filling, simply roll out the biscuits, fill, fold and bake.

Ingredients

Instructions

1. Preheat oven to 375°F.

2. Sauté garlic in butter in a large sauté pan for 1-2 minutes.

3. Blend in chicken, corn, sour cream, thyme, Parmesan, chipotle peppers and lime juice.

4. Cook an additional 4-6 minutes, then season to taste.

5. Dust rolling surface with flour and roll individual biscuits into a 4-inch circles.

6. Place filling onto on half of each biscuit. Fold the other half of the biscuit over the filling and seal edges with a fork. Place on baking sheet.

7. Brush egg over top of biscuits, bake 15-17 minutes, or until golden brown and cooked through.

Tip: For easy entertaining, prepare ahead of time and refrigerate until ready to bake. Pairs well with this quick and easy Zucchini Apple Citrus Salad of ½ cup julienne cut zucchini and granny smith apple, chopped jalapeno, 2 tablespoon cilantro, ½ lime juiced, salt and pepper, to taste.

Products From Recipe

  1. #496
    1.75 lb. bag
    Serves 9
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  2. #773
    2.5 lb. resealable bag
    Serves 13
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  3. #668
    18 - 2.2 oz. biscuits, 2.48 lbs.
    Serves 18
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    $7.99