Pesto Chicken Empanadas

Posted on October 28, 2010 by Vivi in EMPANADAS, RECIPES

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.



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

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

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

  4. oh my god…..I’ll be making these SOON


  1. Empanadas Americanas | it's about argen-time!

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