HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Chicken Empanadas
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!


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

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


160 g

Sweet Bell Pepper

227 g

Corn Kernels

2 unit


2 tbsp

Mexican Seasoning

12 g


½ cup

Mozzarella Cheese, shredded


Not included in your delivery

3 tbsp


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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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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.**


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.


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.


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.


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.


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!)