Prepare Empanada Dough as directed; set aside. Process next 5 ingredients in food processor until mixture forms thick paste. Stir in chicken.
Heat oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. for each. Flatten each to 4-inch round. Spoon about 1 heaping Tbsp. chicken mixture onto center of each round. Brush edges evenly with half the egg; fold in half. Seal edges with fork; place on parchment-covered baking sheet. Brush with remaining egg.
Bake 15 min. or until golden brown.
Assemble empanadas as directed; place on parchment-covered baking sheet. Refrigerate up to 24 hours, then bake as directed. To freeze, layer unbaked empanadas between sheets of waxed or parchment paper in airtight container. Freeze up to 2 weeks. Thaw completely in refrigerator before baking as directed.
Impress your guest by shaping empanadas differently. Or place a stencil over unbaked empanadas, brush beaten egg around stencil, then remove stencil and bake as directed.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast in the oven, spread nuts onto bottom of shallow pan. Bake in 350°F oven 10 to 15 min. or until nuts are golden brown, stirring occasionally. Or to toast on the stovetop, place nuts in skillet; cook on medium heat until golden brown, stirring frequently.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fiber 1g
Sugars less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.