The secret to whipping out these deliciously cheesy chicken- and potato-filled pockets for your next game night or tailgate? Frozen, pre-cut empanada wrappers. The recipe comes from Minnesota chef and author Amalia Moreno-Damgaard.
Recipe Summary test
Frozen empanada dough is available at major grocery stores and Latin markets. They come in packages of 12 or more. This dough is light and flaky when baked. Puff pastry may also be used. Roll sheets of pastry into 9x9" squares and cut into 3x3" squares. Fill with 1 tablespoon chicken mixture, fold in half to make triangles, and press edges with a fork to seal.
Empanadas can be made the previous day and saved in the refrigerator covered with plastic. To ensure freshness, add egg wash and seeds of choice right before baking. Alternatively, bake empanadas and freeze in an airtight container up to 1 month. To reheat, bake at 350° for 15 minutes.