Empanada dough rounds offer a neutral flavored starting point that is suitable for sweet or savory applications. This recipe is inspiration for the later; something to get you thinking about the potential savory uses for empanada dough. And because empanada dough works very well with almost anything you can stuff into it–don’t stick to my recipe, get as creative as you want with your fillings! Goya empanada dough is special order item #26715. For a more traditional empanada preparation, click here.

Empanada dough works very well with almost anything you can stuff into it, providing your establishment the potential to create unlimited fillings and flavor-packed combinations. Plus, you’ll maintain that gorgeous scratch-made look and feel while only using half the labor. Empanada dough rounds offer a neutral flavored starting point that is suitable for sweet or savory applications. Apple pie filled, blueberry lemon filled, a play on s’mores, bacon, egg & cheese, or chorizo & Manchego are but a small smattering of possibilities. For a savory cannoli concept using empanada dough, click here.

Goya empanada dough is special order item #26715 (24/10ct packs)

INGREDIENTS
Serves: 12

12 frozen pie dough rounds
1 ea whole, large egg
2 tablespoon cool water

DIRECTIONS

1. 1. Thaw pie dough, covered, at room temperature 15-30 minutes until flexible or refrigerate overnight.
   2. Whisk egg and water together in small bowl; hold for assembly.
   3. Combine chicken, chilies, salsa and cheese in large mixing bowl.
   4. Deposit #12 (approx. 3oz) of mixture on half of dough round.
   5. Brush edges of crust with beaten egg; fold dough over filling and crimp with fork to seal.
   6. Place on parchment-lined sheet pan and bake as directed below until flaky; serve warm!