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Football Fest Empanadas

9 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 10 min./batch

Makes

2 dozen

Updated: Jun. 07, 2022
Classic empanadas from South America are pastries stuffed with beef or chicken, usually fried. That doesn't mean "classic" never changes. Chicken goes well with black beans, corn and jalapenos in this baked version with a southwestern spin. —Jane McMillan, Dania Beach, Florida
Football Fest Empanadas
Football Fest Empanadas Recipe photo by Taste of Home
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Ingredients

  • 1 jar (16 ounces) black bean and corn salsa
  • 1/2 cup frozen corn, thawed
  • 2 jalapeno peppers, seeded and minced
  • 3 tablespoons minced fresh cilantro, divided
  • 2 teaspoons lime juice
  • 1 package (9 ounces) ready-to-use Southwestern chicken strips, chopped
  • 2 packages (14.1 ounces each) refrigerated pie pastry
  • 4 ounces quesadilla cheese, shredded
  • 1 large egg, lightly beaten

Directions

  1. In a large bowl, combine the salsa, corn, jalapenos, 2 tablespoons cilantro and lime juice. In another bowl, combine the chicken, remaining cilantro and 1/2 cup salsa mixture; set aside. Reserve remaining salsa for serving.
  2. Unroll a pastry sheet onto a lightly floured surface. Using a floured 4-in. round cookie cutter placed halfway on edge of pastry, cut 48 football shapes (4x3 in. each). Repeat with remaining dough, chilling and rerolling scraps as needed.
  3. Transfer half of the cutouts to greased baking sheets. Place 1 tablespoon chicken mixture in the center of each; top each with 1-1/2 teaspoons cheese. Brush edges of pastry with egg. Top with remaining cutouts; press edges with a fork to seal. Cut slits in the tops to resemble football laces. Brush tops with egg.
  4. Bake at 450° for 8-12 minutes or until golden brown. Serve warm with reserved salsa mixture. Refrigerate leftovers.

Can you freeze Football Fest Empanadas?

Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a greased baking sheet in a preheated 400° oven until crisp and heated through.

Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 empanada with 1 tablespoon salsa: 197 calories, 11g fat (5g saturated fat), 27mg cholesterol, 291mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 6g protein.