Pillsbury® pie crust makes creating Mexican empanadas a snap! Try these super easy empanadas with a fiesta of flavors.
Bake-Off® Contest 45, 2012
Donna Wolfe
Hamilton, New Jersey
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1/3
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cup water
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2
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teaspoons golden raisins
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3
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tablespoons butter
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4
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teaspoons agave sweetener or honey
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1/3
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cup fresh cilantro
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3/4
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cup chopped onions
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1
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tablespoon Pillsbury BEST® Unbleached Flour
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1
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can (18.5 oz) Progresso™ World Recipes frijoles negros y jalapeño soup, drained, reserving liquid
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2
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cups diced cooked chicken breast
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1/2
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cup frozen corn, thawed
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1/2
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cup chopped roasted red bell peppers (from a jar)
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1/2
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teaspoon garlic salt
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1/4
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teaspoon ground cumin
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1
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teaspoon red pepper sauce
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2
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tablespoons cornmeal
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1
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box Pillsbury™ refrigerated pie crusts, softened as directed on box
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1
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cup salsa
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1/2
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cup sour cream
Steps
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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.
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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.
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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.
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4
Bake 13 to 18 minutes or until golden brown. Serve empanadas with salsa, sour cream and remaining cilantro.
-
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.
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4
Bake 13 to 18 minutes or until golden brown. Serve empanadas with salsa, sour cream and remaining cilantro.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 190
% Daily Value
- Total Fat
- 21g
- 33%
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- Saturated Fat
- 10g
- 49%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 18%
- Sodium
- 800mg
- 33%
- Total Carbohydrate
- 44g
- 15%
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- Dietary Fiber
- 3g
- 13%
- Sugars
- 7g
- Protein
- 15g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 15%
- 15%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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