Shredded Chicken Empanadas
Planning a Mexican-themed snack? Then these pulled chicken empanadas with a fresh dip are the perfect choice.
Servings: 10 pieces
Ingredients
Empanadas
- 1 recipe Mexican shredded chicken
- 75 grams corn from a can
- 10 slices savory pie crust
- 1 egg beaten
Dip
- 250 grams crème fraîche
- 1 tsp onion powder
- 1 small lemon zest and juice
- 2 tbsp finely chopped fresh cilantro
- salt and pepper
Instructions
- Preheat the oven to 200°C/390˚F (conventional oven) and line a baking sheet with parchment paper.
- Remove the slices of savory pie dough from the freezer and allow them to thaw briefly. Roll them out slightly, then use a 9-10 cm (3.5-4 inch) bowl to cut circles from the dough.
- Mix the Mexican shredded chicken and corn together. Place a spoonful of the mixture on one side of each pastry circle. Leave about 1.5 cm (0.6 inch) of space around the edge.
- Fold the empanadas in half and press the edges together firmly. Use your fingers to twist the folded edge inward so that everything is sealed tightly.
- Brush with a generous layer of beaten egg, then bake for 25 to 30 minutes, or until golden brown. Allow the empanadas to cool slightly before serving.
- Meanwhile, mix all the ingredients for the dip together, and season with salt and pepper. Serve the dip with the empanadas.
Tips
The fresh cilantro in the dip can be replaced with parsley.
How to store
These shredded chicken empanadas can be stored in the refrigerator for up to two days or in the freezer for up to three months. Reheat them in the oven before serving.