Shortcut Chicken Empanadas

  • Yield: 12-15 servings
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: About 1 hour


  • 3 cups chopped, cooked chicken
  • 1/4 cup chopped roasted red bell pepper
  • 3 ounces cream cheese, softened
  • 1 teaspoon ground cumin
  • 1/3 cup shredded cheese (any flavor, pick your favorite)
  • 1 package refrigerated pie crusts (2 sheets in a box)
  • egg wash (1 egg + splash of water)


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the chicken, red bell, coumin, cream cheese, and shredded cheese.
  2. Unroll the pie crusts onto a lightly floured, flat surface. Cut out into rounds, using a 3-inch cookie cutter. ( 2 – inch is ok)
  3. Re-roll dough as needed. Repeat procedure with remaining pie crusts.
  4.  Arrange the rounds on a clean, flat surface. Place a small spoonful of chicken mixture in the center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat until finished.
  5.  Arrange empanadas on a prepared baking sheet. Brush with an egg wash. Bake 12-15 minutes until lightly browned. Ovens vary so keep watch them closely.

Inspired by a recipe from Paula Deen.

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Laila Henriksen @2020-2021

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