1. Preheat oven to 400°F. Lightly coat a large baking sheet with cooking spray.
  2. In a medium skillet, heat oil over medium. Add onion & spices. Cook 3-5 minutes, or until translucent. Add vegetables, cover & cook 5-7 minutes, or until cooked through.
  3. Add chicken & mix until warmed through. Remove from heat.
  4. Divide dough into 18 golf-ball size pieces. Using a rolling pin, roll each  ball into a 6-inch circle.
  5. Spoon 1 heaping Tbsp of filling into each circle & sprinkle with cheese. Lightly brush water on bottom edge of dough along half of the circle. Fold the top half of dough over filling to form a half-circle & press edges firmly together. Crimp edges with a fork to seal. Transfer empanadas to baking sheet.
  6. Lightly beat egg with 1 Tbsp water & brush over empanadas. Bake 20 minutes, or until lightly browned.


Heat up left-over empanadas for an easy grab-and-go breakfast!

MyPlate Standard

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Nutrition Facts

2 servings per recipe
Serving size (189g)
Amount per serving
% Daily Value*
Total Fat 10g 13%
    Saturated Fat 0.5g 3%
    Trans Fat 0g  
Cholesterol 30mg 10%
Sodium 730mg
Total Carbohydrate 47g 17%
    Dietary Fiber 3g 11%
    Total Sugars 4g  
    Includes 0g Added Sugars 2%
Protein 18g  
Vitamin D 15mcg 80%
Calcium 31mg 2%
Iron 3mg 15%
Potassium 128mg 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars

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