Slice of Heaven
  • Home
  • Recipe Box
  • Meet Me!
  • FAQ
  • Videos

Chicken & Broccoli Empanadas

1/13/2014

0 Comments

 
I apologize for not posting in a while! I've been subbing a lot, musical season is off to a great start, and Mike and my family were away for the weekend in Hidden Valley! 

But, I still had time to create my first "Andrea Homemade" recipe! It has been a goal of mine to create a recipe from scratch, and my first was an absolute hit!

I was watching Food Network the other day and I saw the recipe for apple empanadas. I loved the idea of using puff pastry filled with a delicious filling. Because I am constantly trying to find new chicken recipes, I decided to try and come up with my own! The cheesy, gooey filling of these is paired perfectly with a flaky, golden pastry. This is a must-try recipe!
Picture
Total Time: 50 minutes + Puff Pastry thawing time
Active Time: 30 minutes
Cook Time: 20 minutes

Yield: 16 empanadas* (see note below)

Ingredients:

  • 1 rotisserie chicken, shredded
  • 1 package frozen chopped broccoli
  • 1/2 cup butter
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/3 cup chicken broth
  • 8 ounces shredded cheddar cheese, divided
  • 2 boxes puff pastry (2 sheets each)
  • 1 egg

Directions:

  1. Thaw frozen puff pastry according to box instructions. (I set mine out about an hour, unrolled it on a lightly floured surface, and let it thaw another 15 minutes.)
  2. Preheat oven to 400 degrees F.
  3. Place broccoli in a microwave safe bowl with a lid. Add 2 Tablespoons of water over the frozen broccoli. Cook about 9 minutes. (I always cook my broccoli a few minutes longer than the package instructs. It never seems quite done!)
  4. In a medium saucepan, melt butter. Add both soups and mix well. Mix in the chicken broth. Add 6 ounces of cheese and stir until melted. 
  5. Drain broccoli. Add broccoli and chicken to the cheese sauce and stir to combine.
  6. Roll out the thawed puff pastry on a lightly flour surface. Cut out 4 large circles (4 1/2 in.) in each sheet. Discard the scraps of pastry. On the bottom half of each circle add 2 heaping Tablespoons of filling. Top with a small sprinkle of cheddar cheese. 
  7. Crack the egg into a small dish and whisk. Brush the edges of the puff pastries with the egg wash. Fold the pastries over the filling and seal gently. Crimp the edges with the prongs of a fork. Brush the tops with egg and cut 3 small vents in the tops. Sprinkle lightly with the remaining cheese. Place on a baking sheet lined with parchment paper.
  8. Bake for 20 minutes and enjoy!


*Note*

This recipe feeds 8, which I know is a lot! I made it this way so I didn't have to use half cans of soup. However, this recipe can easily be halved to fit your needs! You can also boil 2 medium chicken breasts and shred instead of using an entire rotisserie chicken.


Source:  Slice-of-Heaven
0 Comments



Leave a Reply.

    Author
    Picture
    Hi, I'm Andrea! My baking style is delicious! It might not always look the prettiest, but you won't taste anything better!

    If you would like to be notified by email whenever I post a new, delicious recipe, enter your email below!

    Enter your email address:

    Delivered by FeedBurner

    Archives

    December 2017
    December 2016
    November 2016
    June 2016
    May 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    August 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013

    Categories

    All
    Appetizers
    Beverages
    Breakfast
    Chicken
    Cookies
    Cupcakes
    Dessert
    Fall Foods
    Main Dishes
    Side Dishes

Powered by Create your own unique website with customizable templates.