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These baked chicken and cheese empanadas are a great way to use up leftover cooked chicken. For best results, do not overfill them or the dough may tear. TIP: Unbaked empanadas may be frozen.

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Composition - Baked chicken and Bacon empanadas:

1. Get 2 - cooked boneless chicken breast, cooked and diced up
2. Need 2/3 cup of real bacon bits, you can use imitation ones but the real bacon gives it more flavor
3. You need 1 package of premade empanada discs
4. Give 2 tbsp of goya sofrito seasoning to moisten up chicken before you put in empanadas
5. Prepare 2 tsp melted butter
6. Give 1 for shredded cheese (optional)

Chicken Empanadas can be fried or baked. Adding a little of raisins to the. This Filipino chicken empanada has a mildly sweet, buttery, flaky pastry baked to a golden crisp. Perfect for snack or light meal!

Baked chicken and Bacon empanadas making process:

1. preheat oven to 350. Cook the chicken to your liking, with the seasoning you want
2. Dice the chicken up and reheat with the sofrito seasoning, add the Bacon bits.
3. Place 2 tablespoons of the chicken and Bacon mixture (can also add your choice of shredded cheese) onto the center of the empanada disc and seal the edges with a fork
4. Continue step 3 until your chicken mixture is used up
5. Place the sealed empanadas on a lightly greased baking pan
6. Paint a teaspoon of melted butter on to each empanada to help with the Browning while cooking.
7. Bake for 18-25 mins and enjoy when done!

This Filipino chicken empanada is packed with flavorful filling of shredded chicken, potatoes, carrots, peas and raisins. Enclosed in a mildly sweet flaky pastry that is. Recipe Credit: Jen Bucko and Lara Hamilton. Chicken empanadas are fun to make and a great no-fork-needed appetizer. Set aside some extra bacon and eggs for the empanadas, which can be baked, cooled, and then frozen.

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