Chicken Empanada Cones

Pillsbury® pie crust makes creating Mexican empanadas a snap! Try these super easy empanadas with a fiesta of flavors.

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Servings 8

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( 41 ) Ratings

41 Ratings

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Bake-Off® Contest 45, 2012

Donna Wolfe

Hamilton, New Jersey

ingredients 18
Prep Time 60 min
Total Time 1 hr 15 min

Ingredients

1/3: cup water

2: teaspoons golden raisins

3: tablespoons LAND O LAKES® Butter

4: teaspoons agave sweetener or honey

1/3: cup fresh cilantro

3/4: cup chopped onions

1: tablespoon Pillsbury BEST® Unbleached Flour

1: can (18.5 oz) Progresso® World Recipes frijoles negros y jalapeño soup, drained, reserving liquid

2: cups diced cooked chicken breast

1/2: cup frozen corn, thawed

1/2: cup chopped roasted red bell peppers (from a jar)

1/2: teaspoon McCormick® Garlic Salt

1/4: teaspoon McCormick® Ground Cumin

1: teaspoon red pepper sauce

2: tablespoons cornmeal

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: cup salsa

1/2: cup sour cream

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Directions

1 In 1-cup microwavable measuring cup, microwave water on High 1 minute. Add raisins; set aside. In small microwavable bowl, microwave 1 tablespoon of the butter on High 10 to 20 seconds or until melted. Stir in agave sweetener; set aside. Chop enough cilantro to measure 1 tablespoon; set aside.
2 In 10-inch skillet over medium heat, melt remaining 2 tablespoons butter. Add onions; cook 2 to 3 minutes, stirring frequently or until onions are softened. Sprinkle with flour; cook and stir 3 minutes. Stir in reserved liquid from can of frijoles negros. Reduce heat to medium-low; cook until thickened, about 4 minutes. Stir in the frijoles negros, chicken, corn, roasted peppers, 1 tablespoon chopped cilantro, garlic salt, cumin and pepper sauce. Bring to a boil; reduce heat to medium-low. Simmer 10 to 15 minutes, stirring frequently or until most of the liquid is absorbed. Drain raisins; chop raisins and stir into chicken mixture. Cool slightly.
3 Heat oven to 450°F. Line 2 large cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Sprinkle cookie sheets with cornmeal. Unroll pie crusts. Roll each into 13-inch round; cut each round into quarters. To make each empanada, place piece of pie crust on cookie sheet, pressing into cornmeal. Brush center with agave mixture. Spoon rounded 1/3 cup of the chicken mixture in center. Bring long sides of dough together, forming a cone shape. Press to seal, leaving rounded end open. Repeat with remaining pie crust, agave mixture and chicken mixture.
4 Bake 13 to 18 minutes or until golden brown. Serve empanadas with salsa, sour cream and remaining cilantro.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 55mg; 55%;
Sodium: 800mg; 800%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 3g 3% Sugars 7g 7% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 15%;
Calcium: 4%;
Iron: 8%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

GrammytheYeti

report Posted Jul. 5, 2012 2:58 PM

Very good concept but I live in South Texas and we just don't put anything sweet into empanadas. I use pre-seasoned for fajitas chicken thighs (frozen) and warmed them up in some chicken broth in a skillet. Then added a bit more comino (cumin) and cilantro. Then I chopped up chicken and mixed in a can of Bush's Texas Ranchero Grillin Beans and stirred. On the pie crust I sprinkled some Asadero cheese, then some chicken/bean mix, and more cheese. Seal and bake. Serve with guacamole & salsa. Mmm!

Tim T

report Posted Apr. 23, 2012 10:23 AM

These are delicious and easily prepared. I'm always impressed when a contestant comes up with a new way to shape a refrigerated dough product.

airparkmoma

report Posted Apr. 2, 2012 6:01 PM

Why isn't the dough made from scratch? All it would take is lard or butter, flour and an egg or make a pie crust with flour butter and water. The filling sounds good but using Pillsbury flour and Land o Lakes butter would make the crust much better. I think of a bake off as food made from scratch.

FLtwin1

report Posted Mar. 31, 2012 11:43 AM

What a great recipe! My whole family loved them, even the picky eaters.