Pesto Chicken Empanadas

Pesto Chicken Empanadas


* I use store bought empanada pastry dough.  Any savory pastry crust will work, just cut into circles about 4 inches in diameter.


Dice the chicken breasts into small chunks.

Mix in pesto and cheese.

Take your empanada pastry in your hand and place a tomato slice in the center.

Then add chicken.

Fold in half, and seal by twisting the edges together.  Poke a small hole in the top of the empanada to release steam.

Bake at 350 degrees F for 25 min, or until the crust is golden brown.  Makes 12 empanadas.

Try not to burn them like I did ….

About MyBeautifulAir

Wherever I go, there I am.
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4 Responses to Pesto Chicken Empanadas

  1. Mom says:

    YUM!! I see you are adding your new pesto creation to the mix ~

  2. James Patterson says:

    if i had a working oven, i’d be all over that!

  3. Liz says:

    I want to try making these!! They look so good!

  4. Pingback: Empanadas Americanas | it's about argen-time!

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