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My version of Mediterranean empanadas.

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Recipe Summary

prep:
35 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 empanadas
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Filling:
Assembly:

Directions

Instructions Checklist
  • Combine chicken strips, 2 tablespoons olive oil, 2 cloves garlic, 1 teaspoon balsamic vinegar, oregano, salt, and pepper in a bowl. Let marinate for 30 minutes.

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  • Meanwhile, combine tomato and onion with remaining 1 tablespoon olive oil, 2 cloves garlic, and 1/4 teaspoon balsamic vinegar. Season with salt and pepper. Let marinate for 30 minutes.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Cook chicken in a hot skillet until juices run clear, 5 to 8 minutes. Use 2 forks to shred the chicken in the skillet. Add lemon juice to finish cooking.

  • Divide pizza dough into 6 sections. Roll each section into a 6-inch circle on a floured surface, working fresh basil into the dough as you roll.

  • Layer spinach, chicken, mozzarella, and tomato mixture on one half of each circle. Fold over to cover the filling and press the curved edge to seal.

  • Lightly coat a baking sheet with olive oil. Lightly brush the tops of the empanadas with olive oil and transfer to the baking sheet.

  • Bake in the preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts

403 calories; protein 21.5g; carbohydrates 42g; fat 16.4g; cholesterol 34.3mg; sodium 760.8mg. Full Nutrition
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