Roasted Chicken and Cheese Empanada

I've always been one to enjoy a recipe that takes all day to create....fresh bread, stews, cinnamon buns etc.  But the reality is, I am a working mother of three, and although it may appear (from all the pics I post) that we eat a long, thought out cooked meal everyday...the truth is...we don't!

Yes, I cook, and yes, I love to make everything from scratch but not everyday do I have hours and hours.  So, I've created these cute little empanada's which are easy, healthy and affordable! Oh, and the best thing, you can make them in less than 30 minutes!!

I have to say, whoever thought of the already cooked "whole roasted chicken" at the grocery stores is literally a genius.   Those bad boys can be turned into anything, I bet your tired of just pulling the meat off the bone and serving it with fries!

Im guilty of it...and proud of it at the same time! I can roast a chicken, trust me!  But when life is as crazy as it can be, sometimes I grab an already roasted bird!

This recipe is the perfect make ahead, its freezable, stores well in the fridge, makes great leftovers and perfect for eating in the car on the way to the next after school event!

2 Cups of roasted chicken, chopped into 1inch pieces
1 tablespoon of Cream Cheese
1/2 cup Monterey Jack or White Cheddar Cheese, shredded
1/4 cup Red Pepper, finely chopped
1/4 cup Onion, finely chopped
1/2 cup fresh Spinach, chopped
1 Teaspoon Cumin
1 Teaspoon Salt
Pinch of Pepper
1 tablespoon water
1 egg, whisked
1 Recipe of my double crust pie dough (see link below) OR 1 package of frozen Pie Dough *found at any local food store*
http://thebakerlylife.blogspot.ca/2015/11/is-it-crust-or-filling.html

~Preheat your oven to 375 degrees
~In a large bowl, combine first 9 ingredients and mix well
~Whisk the egg and set aside
~Place the tablespoon of water in a small dish and set aside
~On a floured surface, roll out your pie dough to about an 1/8 of an inch
~With a round cookie cutter, I use one that is approximately 3 inches in diameter,  cut circles out of the dough
~Take one circle at a time, and spoon one heaping tablespoon of the chicken mixture into the centre of the circle
~Wet your finger in the tablespoon of water and gently run it around the edge of the circle, all the way around.  Fold one side over until it meets the other and firmly press together. ~My kids like the crust, so sometimes I just place another cut out circle on top and seal the edges.  Use your fork to seal the edges, the same you would for a pie
~Place the empanada on a parchment lined baking dish and using a pastry brush, brush a little of the whisked egg on the top. This will give you a nice shiny and golden top to your empanada's
~Repeat until all your circles are filled and ready for baking
~Bake in the oven for 15 minutes, or until golden brown


This recipe is so versatile! You can use any melting cheese you wish, Mozzarella, Gouda or even Fontina.  If your kids aren't fans of the Spinach, you can leave it out if you wish.  If you feel you have too many before you bake them, simply place a few in a freezer bag and they will last in the freezer for 3 months.  If your cooking them from frozen next time, you will need to increase the cooking time to approximately 20-25 minutes.  They make the perfect grab and go snack and make great lunches for the kids!


Natalie