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Cheesy Chicken Empanadas

Cheesy Chicken Empanadas

with Charred Corn Salsa

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We've taken the best of an empanada; flavourful cheesy chicken in a transcendent pastry! Our pre-rolled puff pastry is easy to use with a simple fill, gather, pinch and bake technique. Served with sweet and crunchy corn and bell pepper salsa, we've got dinner covered!

Allergens:Wheat/BléSoy/SojaMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Chicken Breasts

680 g

Puff Pastry

(ContainsWheat/Blé, Soy/Soja)

3 tbsp

Cream Cheese

(ContainsMilk/Lait)

160 g

Sweet Bell Pepper

227 g

Corn Kernels

2 unit

Lime

2 tbsp

Mexican Seasoning

12 g

Garlic

½ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1010 kcal
Fat58 g
Saturated Fat3.5 g
Carbohydrate78 g
Sugar8 g
Dietary Fiber3 g
Protein51 g
Cholesterol130 mg
Sodium1070 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and wash and dry all produce. In Step 4, if you have the time, bake the empanadas for an extra 5-6 mins, it will make them extra crispy and crunchy! Peel, then mince or grate garlic. Pat chicken dry with paper towels, then cut into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Sprinkle over Mexican seasoning. Cook, stirring occasionally, until cooked through, 4-5 min.**

2

Combine cream cheese, cooked chicken and half the garlic in a large bowl. Stir to combine. Season with pepper. Set aside. On two parchment-lined baking sheets, unroll pastries. Cut pastries in half to create four rectangles.

3

On the lower half of the pastry (closest to you), divide chicken mixture between each pastry rectangle. Sprinkle over mozzarella cheese. Working with one pastry rectangle at a time, fold the side of pastry (without mixture) over the filling. Using your fingers, firmly pinch the borders closed. Roll the edges back over themselves to seal tightly.

4

Bake empanadas in the top and middle of oven, one sheet on each rack. Bake, rotating the sheets halfway through baking, until pastry is golden-brown and cooked through, 18-20 min. Meanwhile, core, then cut peppers into 1/4-inch pieces. Zest, then juice one lime. Cut remaining lime into wedges.

5

Heat the same pan over medium-high heat. When hot, add 2 tbsp oil, then corn, peppers and remaining garlic. Cover with a lid and cook, carefully shaking the pan often, until corn kernels are dark golden-brown, 6-8 min. Season with salt and pepper. Stir in lime zest and 1 tbsp lime juice.

6

Divide empanadas between plates. Top with pepper and corn salsa. Squeeze over a lime wedge, if desired. (NOTE: Try not to dive in too fast. The inside of these empanadas will be extra hot!)