Creamy Chicken & Corn Empanadas with Smoked Paprika

Savory empanadas filled with a creamy mixture of chicken, sweet corn, smoked paprika, and a hint of cream cheese for extra richness. Baked to a golden brown perfection.

Prep Time

20 minutes

Total Time

45 minutes

Calories

425 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.79/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1packageEmpanada Dough((approx. 12 discs or make your own))

£3.50

1.5cupsCooked Chicken Breast(shredded or diced)

£3.75

1cupFrozen Corn Kernels(thawed)

£0.75

2ozCream Cheese(softened)

£1.20

0.3cupHeavy Cream

£0.60

0.5mediumOnion(finely chopped)

£0.20

2clovesGarlic(minced)

£0.15

1teaspoonSmoked Paprika

£0.10

0.5teaspoonDried Oregano

£0.05

0.5teaspoonSalt(or to taste)

0.3teaspoonBlack Pepper(or to taste)

£0.05

1Egg(beaten, for egg wash)

£0.25

1tablespoonOlive Oil

£0.15

Total Cost

£10.75

£1.79 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
3.
Add the shredded chicken, corn kernels, smoked paprika, dried oregano, salt, and pepper to the skillet. Stir to combine.
4.
In a small bowl, whisk together the softened cream cheese and heavy cream until smooth. Add this mixture to the skillet with the chicken and corn. Stir until everything is well combined and the mixture is creamy.
5.
Remove the skillet from heat and let the filling cool slightly.
6.
Lay out the empanada dough discs. Place a spoonful of the chicken and corn filling in the center of each disc.
7.
Fold the dough over to form a half-moon shape. Seal the edges by crimping them with a fork or by using your fingers to create a tight seal.
8.
Place the empanadas on the prepared baking sheet. Brush the top of each empanada with the beaten egg wash.
9.
Bake for 20-25 minutes, or until the empanadas are golden brown and the filling is heated through.
10.
Let the empanadas cool slightly before serving.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (160g)

425 kcal / 1778 kJ

Carbs

28g

11% of RDA

Fat

25g

36% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the filling.

If you don't have pre-made empanada dough, you can use pie crust or puff pastry as a substitute.

You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days.

Serve with a side of salsa, sour cream, or guacamole for dipping.

Cooking Equipment

Oven

Large Skillet

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...