Chicken & Broccoli Empanadas
Looking for a simple meal that you can make at home? These delicious empanadas are the perfect dinner solution when you are short on time.
Ingredients
Serves4
1 cup | Rotisserie chicken, from the deli, chopped |
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6 oz | Frozen broccoli florets, thawed |
8 oz | Sharp cheddar cheese, grated |
1/2 tsp | Salt |
2 | Pie dough sheets |
1 | Egg, beaten |
Directions
Chop the broccoli into small pieces.
Mix the cheese, broccoli, salt and chicken together.
Cut 4” circles into the two pie dough sheets on a floured work surface.
Brush the egg over the top of each circle of dough. Spoon a small portion of the broccoli/chicken mixture into the center of each round.
Using your hands, gently fold the dough over the filling to create ½ moons. Seal the edges of the empanadas as best as you can.
Preheat the oven to 450°F. Lay the empanadas on parchment lined baking sheet. Brush each empanada with a light coating of egg.
Bake in the oven for 15 minutes. Remove from the oven and cool slightly before serving.