Campbell’s® Empanadas de Pollo (Chicken Turnovers) RECIPE FOR TODAY

Campbell’s® Empanadas de Pollo (Chicken Turnovers)

INGREDIENTS

1

package

(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets) thawed per package directions

1

tablespoon

butter

2

tablespoons

minced onions

1

tablespoon

minced parsley

1

clove

garlic (minced)

1

teaspoon

paprika (hot or mild)

1

tablespoon

flour

1/2

cup

Campbell’s® Condensed Chicken Broth

2

tablespoons

sliced pimento stuffed olives

1

cup

shredded cooked chicken

*

salt and pepper to taste

DIRECTIONS

Heat your oven to 400°.

While the puff pastry is thawing, prepare the empanada filling by heating the butter over medium heat in an 8” skillet. Once the butter is melted, add the onions and sauté for about 2 minutes. Add the parsley, garlic and paprika, stirring well to combine. Sprinkle in the flour, stirring so that the flour absorbs all of the butter and combines well with the other ingredients. Whisk in the Campbell’s® Condensed Chicken Broth, lower the heat and stir for about 1 minute until the ingredients thicken.

Stir in the chicken and olives, and allow the chicken to heat for about 3 minutes. Stir to combine well. Remove the skillet from the heat and allow to cool slightly, about 10 minutes.

Cut each sheet of puff pastry into 9 equal squares, for a total of 18 squares. Pick up one of the squares, and stretch it slightly, so that it measures roughly 4”x 4”. Place 1 tablespoon of the chicken mixture in the center of the square, and fold over into a triangle, pinching together the edges. Place the triangle on a cookie sheet that has either been greased or lined with parchment paper. Once all the triangles are formed in this fashion, use a fork the crimp and seal the edges of the empanadas. Bake the empanadas in the preheated oven for 20-25 minutes, until they are golden brown.

Tip: Refrigerate unused Campbell’s® Condensed Chicken Broth for use in soups, stews or rice dishes.

*STAR INGREDIENT:  Puff Pastry. Puff pastry makes any meal elegant and special! In order to work with puff pastry, it must be chilled but not frozen. Room temperature puff pastry is difficult to work with, and frozen puff pastry breaks in half when you try to fold it. Once you are familiar with the exact right temperature for working with puff pastry, you will be thinking of how many ways you can incorporate it into your meal planning!