Cranberry Chicken Salad Empanadas

Dairy Free
Health score
2%
Cranberry Chicken Salad Empanadas
26 min.
10
262kcal

Suggestions


Welcome to a delicious twist on a classic favorite! Our Cranberry Chicken Salad Empanadas are not only irresistibly tasty but also dairy-free, making them a perfect choice for those with dietary restrictions. Imagine flaky, buttery pie crusts enveloping a savory blend of tender deli chicken salad, crunchy pecan pieces, and sweetened dried cranberries. This delightful combination creates a symphony of flavors and textures that will spark joy at any gathering!

These empanadas are incredibly versatile, making them ideal for a variety of occasions whether it's a casual snack, an elegant appetizer for your next dinner party, or a scrumptious addition to your antipasti platter. With just 26 minutes from prep to plate, they’re a quick and simple solution for satisfying your hunger without compromising on taste. You’ll be amazed at how quickly these delicious bites disappear!

Serve them warm for that comforting experience or at room temperature for a relaxed approach. No matter how you enjoy them, these Cranberry Chicken Salad Empanadas will surely impress your family and friends with their gorgeous golden crust and tantalizing filling. Get ready to indulge in a mouthwatering experience that combines the goodness of wholesome ingredients with the convenience of a delightful finger food!

Ingredients

  • cup deli chicken salad 
  • large eggs lightly beaten
  • 0.3 cup pecans toasted
  • 15 oz piecrusts refrigerated
  • 0.3 cup cranberries dried sweetened

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Working with 1 crust at a time, unroll piecrust according to package directions onto a lightly floured surface.
  2. Cut each piecrust into 4 (4 1/2") circles.
  3. Combine chicken salad, cranberries, and pecans in a bowl. Spoon about 2 Tbsp. chicken salad mixture in center of each circle.
  4. Brush edges of circles with beaten egg. Fold dough over filling for each empanada, pressing edges with a fork to seal.
  5. 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.
  6. Bake at 400 for 16 minutes or until lightly browned.
  7. Serve warm or at room temperature.

Nutrition Facts

Calories262kcal
Protein11.69%
Fat50.02%
Carbs38.29%

Properties

Glycemic Index
1
Glycemic Load
0.02
Inflammation Score
-2
Nutrition Score
5.9495652186806%

Flavonoids

Cyanidin
0.41mg
Delphinidin
0.27mg
Catechin
0.26mg
Epigallocatechin
0.2mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.08mg
Myricetin
0.1mg
Quercetin
0.18mg

Nutrients percent of daily need

Calories:262.22kcal
13.11%
Fat:14.66g
22.56%
Saturated Fat:3.99g
24.92%
Carbohydrates:25.25g
8.42%
Net Carbohydrates:23.63g
8.59%
Sugar:3.27g
3.64%
Cholesterol:30.67mg
10.22%
Sodium:424.91mg
18.47%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.71g
15.41%
Manganese:0.37mg
18.44%
Vitamin B3:3.36mg
16.8%
Phosphorus:111.71mg
11.17%
Selenium:7.24µg
10.35%
Vitamin B1:0.15mg
10.32%
Folate:34.57µg
8.64%
Iron:1.39mg
7.74%
Vitamin B6:0.14mg
7.21%
Vitamin B2:0.12mg
6.93%
Fiber:1.63g
6.5%
Vitamin B5:0.52mg
5.2%
Magnesium:17.69mg
4.42%
Copper:0.09mg
4.32%
Potassium:150.2mg
4.29%
Zinc:0.55mg
3.63%
Vitamin K:3.55µg
3.38%
Vitamin E:0.46mg
3.06%
Calcium:16.39mg
1.64%
Vitamin B12:0.08µg
1.29%
Source:My Recipes