Directions:
- Working with 1 crust at a time, unroll piecrust according to package directions onto a lightly floured surface. Cut each piecrust into 4 (4 1/2 ) circles.
- Combine chicken salad, cranberries, and pecans in a bowl. Spoon about 2 Tbsp. chicken salad mixture in center of each circle. Brush edges of circles with beaten egg. Fold dough over filling for each empanada, pressing edges with a fork to seal. 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.
- Bake at 400° for 16 minutes or until lightly browned. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.93 Kcal (703 kJ) | ||
| Calories from fat | 116.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.9g | 20% | |
|---|---|---|---|
| Cholesterol | 34.75mg | 12% | |
| Sodium | 158.12mg | 7% | |
| Potassium | 52.01mg | 1% | |
| Total Carbs | 9.62g | 3% | |
| Sugars | 5.46g | 22% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 4.5g | 9% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 13.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 310.68 Kcal (1301 kJ) | ||
| Calories from fat | 214.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.86g | 20% | |
|---|---|---|---|
| Cholesterol | 64.29mg | 12% | |
| Sodium | 292.53mg | 7% | |
| Potassium | 96.21mg | 1% | |
| Total Carbs | 17.79g | 3% | |
| Sugars | 10.1g | 22% | |
| Dietary Fiber | 2.57g | 6% | |
| Protein | 8.33g | 9% | |
| Vitamin C | 2mg | 2% | |
| Iron | 1.1mg | 3% | |
| Calcium | 24.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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