Latin-American style meat and veggie turnovers that make great family meals or are perfect for putting out for a football party!
- 2 cups chicken, cooked and shredded
- 1/4 lb bacon, cooked and chopped
- 1 cup broccoli, chopped (florets and stems)
- 1 cup sharp cheddar cheese, grated
- 1/4 cup shredded carrots
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 Tbsp sour cream
- 10 frozen empanada dough discos
- 1 Tbsp flour (for dusting)
- 1 egg
- 1 Tbsp water
- In large mixing bowl, combine chicken, bacon, broccoli, cheddar cheese, carrots, salt, pepper, garlic powder and sour cream until well mixed. Place in fridge until ready. Meanwhile, preheat oven to 375°.
- Thaw empanada dough discos until they are pliable. Lightly roll using a rolling pin on a lightly floured surface. Spoon one tablespoon of chicken and broccoli mixture into center of disk. Fold over dough from top to bottom so that it resembles a half-circle. Press filling so that it comes to about 1/4 inch from the edge all the way around.
- Beat egg and water together to form egg wash. Using a pastry brush, moisten the inside edge of the empanada dough, and press dough together with your fingers. Next, crimp the edge around the half-circle with a fork. Place on a lightly greased baking dish and repeat until all dough discos are filled.
- Bake in center of oven for about 20 minutes, until empanadas are golden brown and inside in warmed through. Remove from oven and let cool 5 minutes before serving. Enjoy!
You can prep and fill your empanadas in advance and freeze them until you’re ready to cook. Simply place them on a greased baking sheet and add 8-10 minutes to your cooking time. A great way to make a hassle free weeknight dinner!
- Category: Dinner
- Method: Baked
- Cuisine: Spanish
Keywords: Taco Night, Party Food, Family Dinner Ideas