Chicken Pasilla Empanadas!

My friend Gicel knocked at my back door which leads to my kitchen.   I open up to let her in and asked “Do you want an empanada?” She said in an inquisitive voice “Where did you buy them from?”  Without missing a beat I said “Nowhere, I just made them and pulled them out of the oven…. see they’re still on their baking sheet.”  She looked over then snickered saying “Stoooopid!  They look perfect, I can’t believe you made those.” Meanwhile I was already wrapping one in a napkin and handed it to her.  She held it in her hand, examined it for a minute, then bit down hard.  A smile spread across her content face, she exclaimed they were delicious and said she was going to make them once I publish the recipe……   This recipe is for you Gicel! Enjoy!

Ingredients for Chicken Pasilla Empanadas:

1 – box puff pastry

1 – chicken breast (grilled and chopped small)

1 – pasilla chile (roasted, peeled, stem and seeds removed, then diced)

1/4 – cup chopped onion

3 – tablespoons corn kernels

salt and pepper to taste

Jack cheese

1 – egg

1 – tablespoon water

This recipe makes 8 empanadas

Preheat oven to 400 degrees fahrenheit

Bring puff pastry to room temperature.

In a bowl combine chopped grilled chicken, pasilla chile, onion, and corn. Mix well, then season with salt and pepper to taste. Set to the side.

Then cut pieces of jack cheese and set to the side.

Make a egg wash by mixing an egg and 1 tablespoon of water together.  Set to the side.

Unfold puff pastry and cut each sheet into 4 equal parts. You will have a total of 8 squares.

Take 1 square and face a point towards you, then take a heaping tablespoon of the chicken filling and place on the middle, then add a few chunks of cheese.

Next brush on egg wash to half of the square… forming a “V” or two lines of a triangle, this will help seal the ends together.  Then fold over puff pastry covering the filling completely. Press the edges together with your fingers, then go around the edges with the tips of a fork. Sealing the empanada completely. Then poke a few holes on top of empanada and brush entire empanada with the egg wash.

Place on a lined cookie sheet, and continue to the next one.

Once finished…. place in oven and bake for 20 minutes.  Let cool for 3 to 5 minutes and eat hot! Or let cool completely and enjoy for a lunch or picnic.

All photos taken by: Nicole Presley

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13 Responses to Chicken Pasilla Empanadas!

  1. Nicole, I am an empanada freak! Thank you for my new weekend recipe!
    Beautiful.

  2. Nicole, you’re amazing. I make empanadas a la South American style, but I never thought to switch out the filling. I’m definitely going to try this recipe (and I love the puff pastry idea). Thank you so much!

  3. I love anything made with chicken, pasillas and corn! It’s one of those great flavor combinations like peanut butter & jelly and peanut butter & chocolate. :)

  4. This is one of my all-time favorites!!

  5. rachel says:

    Oooooh, definitely going to try these with Mikey. Will let you know when I do.

  6. Monica says:

    Those look divine! Thank you for sharing it with me. My local grocery store only sells puff pastry sheets, but I’ve been leery of using them. Now that I can see how well they turn out, I guess I’ll go ahead and try them. :)

  7. Uchi says:

    mmm ! que rico! me encantan las empanadas!

  8. Next meal for this week for sure!!! I am a huge fan of all kind of empanadas!!

  9. Love puff pastry empanadas the most!!!
    These look delish…and I need to randomly go knock on your door one of these days ;)

  10. Pingback: Chicken Pasilla Empanadas « Beaner Cooks

  11. Pingback: Chicken Pasilla Empanadas « Beaner Cooks

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