Spiced Chicken Empanadas
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Spiced Chicken Empanadas

Spiced Chicken Empanadas

with Charred Corn Salsa

We've taken the best of an empanada; flavourful chicken in a transcendent pastry! Our pre-made dough 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!

Family Friendly
Low CO2

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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

280 g

Chicken Thighs

340 g

Pizza Dough

(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

113 g

Corn Kernels

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 unit(s)

Green Bell Pepper

1 unit(s)


Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

All-Purpose Flour*

(Contains Gluten)


Nutrition Values

Calories830 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate107 g
Sugar12 g
Dietary Fiber7 g
Protein46 g
Cholesterol145 mg
Sodium1300 mg
Trans Fat0.4 g
Potassium1100 mg
Calcium125 mg
Iron7.5 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.


Parchment Paper
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Slotted Spoon


Prep dough
  • Sprinkle both sides of dough with flour. With floured hands, divide dough into 2 equal pieces (4 pieces for 4 ppl) on a well-floured surface.
  • Stretch each piece of dough into a 5x8-inch round or oval shape.
  • Set aside to rest on a parchment-lined baking sheet, 8-10 min. (NOTE: Use 2 baking sheets for 4 ppl).
Cook filling
  • Pat chicken dry with paper towels. Cut chicken into 1-inch pieces.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken and Mexican Seasoning. 
  • Cook, stirring often, until chicken is cooked through 4-6 min.** 
  • Add tomato sauce base and 1 tbsp (2 tbsp) water. Season with salt and pepper. 
  • Set aside to cool slightly, 5 min. 
Fill empanadas
  • With floured hands, stretch dough again into large oval shapes. (NOTE: The dough should now hold its shape.)
  • Using a slotted spoon, top one half of each empanada with chicken mixture. 
  • Fold over dough over filling, then crimp edges to seal. Brush 1/2 tbsp oil over each empanada, then make one small slit on the top of each empanada using a knife.
Bake empanadas
  • Bake empanadas in the middle of the oven until golden-brown, 22-25 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.) 
Make corn salsa
  • Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
  • Core, then cut pepper into 1/4-inch pieces. 
  • Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then corn and peppers. 
  • Cover and cook, stirring occasionally, until tender, 5-6 min. 
  • Add lime juice and 1/4 tsp (1/2 tsp) lime zest. Season with salt and pepper, to taste. 
Finish and serve
  • Allow empanadas to cool slightly before serving, 3-4 min.
  • Divide empanadas between plates and cut in half, if desired.
  • Serve corn salsa alongside.
  • Squeeze a lime wedge over top of the empanadas, if desired.