Chicken Empanada Cones

Donna Wolfe, Hamilton, NJ, Bake-Off® Contest 45, 2012 Finalist

Chicken Empanada Cones from Pillsbury™ Baking

Tags: Snack

  • Prep Time: 60 min
  • Cook Time: 15 min
  • Ready Time: 75 min
  • Yield: 8 servings


  • 1/3 cup water
  • 2 teaspoons golden raisins
  • 3 tablespoons LAND O LAKES® Butter
  • 4 teaspoons agave sweetener or honey
  • 1/3 cup fresh cilantro
  • 3/4 cup chopped onions
  • 1 tablespoon Pillsbury BEST™ Unbleached All Purpose Flour
  • 1 (18.5 oz.) can Progresso® World Recipes frijoles negros y jalapeño soup, drained, reserving liquid
  • 2 cups diced cooked chicken breast
  • 1/2 cup frozen corn, thawed
  • 1/2 cup chopped roasted red bell peppers (from a jar)
  • 1/2 teaspoon McCormick® Garlic Salt
  • 1/4 teaspoon McCormick® Ground Cumin
  • 1 teaspoon red pepper sauce
  • Crisco® Original No-Stick Cooking Spray (optional)
  • 2 tablespoons cornmeal
  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 1 cup salsa
  • 1/2 cup sour cream

Preparation Directions

  • In 1-cup microwavable measuring cup, microwave water on High 1 minute. Add raisins; set aside. In small microwavable bowl, microwave 1 tablespoon of the butter on High 10 to 20 seconds or until melted. Stir in agave sweetener; set aside. Chop enough cilantro to measure 1 tablespoon; set aside.
  • In 10-inch skillet over medium heat, melt remaining 2 tablespoons butter. Add onions; cook 2 to 3 minutes, stirring frequently or until onion is softened. Sprinkle with flour; cook and stir 3 minutes. Stir in reserved liquid from can of frijoles negros. Reduce heat to medium-low; cook until thickened, about 4 minutes. Stir in the frijoles negros, chicken, corn, roasted peppers, 1 tablespoon chopped cilantro, garlic salt, cumin and pepper sauce. Bring to a boil; reduce heat to medium-low. Simmer 10 to 15 minutes, stirring frequently or until most of the liquid is absorbed. Drain raisins; chop raisins and stir into chicken mixture. Cool slightly.
  • Heat oven to 450°F. Line 2 large cookie sheets with cooking parchment paper or spray with no-stick cooking spray. Sprinkle cookie sheets with cornmeal. Unroll pie crusts. Roll each into 13-inch round; cut each round into quarters. To make each empanada, place piece of pie crust on cookie sheet, pressing into cornmeal. Brush center with agave mixture. Spoon rounded 1/3 cup of the chicken mixture in center. Bring long sides of dough together, forming a cone shape. Press to seal, leaving rounded end open. Repeat with remaining pie crust, agave mixture and chicken mixture.
  • Bake 13 to 18 minutes or until golden brown. Serve empanadas with salsa, sour cream and remaining cilantro.

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Nutritional Information Per Serving

Serving Size (1/8 of recipe), Calories 430 (Calories from Fat 190), Total Fat 21g (Saturated Fat 10g, Trans Fat 0g), Cholesterol 55mg, Sodium 800mg, Total Carbohydrate 44g (Dietary Fiber 3g, Sugars 7g), Protein 15g; Percent Daily Value*: Vitamin A 15%, Vitamin C 15%, Calcium 4%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.