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Chicken and corn empanadas

Chicken and corn empanadas

Main dishes

Puff pastry shoes filled with chicken, corn, bell pepper, and Monterey Jack cheese, baked in the oven. Ideal for appetizers or a light evening meal.

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Recipe from Kittycataclysm, Codename Noreste, Austncorp and 2 other contributors, adapted by Recette de cuisine ·

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Empanadas are savory pastries from Latin American cuisine, here filled with chicken and corn and baked in the oven.

Ingredients and directions

  • Prep time40 min
  • Cook time30 min
  • Resting30 min
  • Total1 hr 40 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodOven baking
  • Estimated cost$6.94 $1.16 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

6 people
  • $0.13
  • $0.51
  • $1.59
  • $0.13
  • $0.68
  • $0.29
  • $2.63
  • $0.58
  • $0.40

Prices from US supermarkets for 7 of 9 ingredients; Belgian prices for the rest.

Directions

  1. In a large frying pan, heat the oil and lightly brown the onions.
  2. Add the bell pepper, ground chili pepper, corn, and oregano. Cook for 5 minutes over medium heat, until the liquid has almost completely evaporated.
  3. Once the mixture is cooked, add the chicken and cheese, season to taste, and let it cool in the refrigerator.
  4. Unfold the croissant dough into two perforated squares. Place one square on top of the other. ≈ 3 min
  5. Spread it out with a little flour to form a large, rectangular sheet. ≈ 4 min
  6. Cut out four discs, each approximately 13 cm in diameter. ≈ 8 min
  7. Repeat the process with the second deck. ≈ 3 min
  8. Refrigerate the discs on parchment paper until they are firm, about 30 minutes.
  9. Place approximately 60 ml of filling in the center of each disc, leaving a 2.5 cm border. ≈ 3 min
  10. Brush the edges with the egg mixture. ≈ 4 min
  11. Fold the dough over to close, gently stretching it as you do so. ≈ 3 min
  12. Press the edges to remove any trapped air.
  13. Seal by pinching the edges with the tines of a fork. ≈ 3 min
  14. Brush the top of the egg with egg and pierce it with a fork. ≈ 4 min
  15. Arrange the empanadas on a baking sheet that has been greased and floured. ≈ 3 min
  16. Refrigerate them until ready to cook, up to two days in advance. ≈ 3 min
  17. Preheat the oven to 200 °C.
  18. Bake for 25 to 30 minutes, or until the empanadas are puffed up and golden brown, and the filling is bubbling.

The bill

Chicken and corn empanadas

  • 2 tablespoons of vegetable oil$0.13
  • 1 cup of diced sweet onion (such as Oso or Vidalia)$0.51
  • 1 diced bell pepper$1.59
  • 1 teaspoon of finely ground red chili pepper (optional)$0.13
  • 250 g of frozen corn kernels (approximately 1.5 cups)$0.68
  • 2 teaspoons of oregano$0.29
  • 450 g of cooked chicken, diced$2.63
  • 2 packages of frozen croissant dough$0.58
  • 1 egg beaten with 1 tablespoon of water$0.40

Total$6.94

that's $1.16 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 tablespoons of vegetable oil
  • 1 cup of diced sweet onion (such as Oso or Vidalia)
  • 1 diced bell pepper
  • 1 teaspoon of finely ground red chili pepper (optional)
  • 250 g of frozen corn kernels (approximately 1.5 cups)
  • 2 teaspoons of oregano
  • 450 g of cooked chicken, diced
  • 170 g of grated Monterey Jack cheese
  • Salt and black pepper, to taste
  • 2 packages of frozen croissant dough
  • 1 egg beaten with 1 tablespoon of water

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