Cranberry Chicken Salad Empanadas

Cranberry Chicken Salad Empanadas

Look for a premium, freshly made deli chicken salad, or use leftover holiday turkey. One empanada makes the perfect appetizer; two with a small salad fit the entrée bill.

Oxmoor House JUNE 2007

  • Yield: 8 empanadas
  • Cook time: 16 Minutes
  • Prep time: 10 Minutes


  • 1 (15-oz.) package refrigerated piecrusts
  • 1 cup deli chicken salad
  • 1/3 cup sweetened dried cranberries
  • 1/3 cup pecan pieces, toasted
  • 1 large egg, lightly beaten


Working with 1 crust at a time, unroll piecrust according to package directions onto a lightly floured surface. Cut each piecrust into 4 (4 1/2") circles.

Combine chicken salad, cranberries, and pecans in a bowl. Spoon about 2 Tbsp. chicken salad mixture in center of each circle. Brush edges of circles with beaten egg. Fold dough over filling for each empanada, pressing edges with a fork to seal. Place empanadas onto a lightly greased baking sheet, and brush with beaten egg. Repeat procedure with remaining piecrust circles, chicken salad mixture, and beaten egg.

Bake at 400° for 16 minutes or until lightly browned. Serve warm or at room temperature.


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Cranberry Chicken Salad Empanadas Recipe