Sunday, October 20, 2013

Grana Padano Empanadas

We love empanadas at our house, and lately I've been making lots of gluten free ones for my son. His favorite filling is apple (so think like a mini apple pie). However, I prefer empanadas with the traditional dough, and the pre-made dough discs are sold in grocery stores. It's usually with the Spanish/ethnic foods in the freezer aisle. I just thaw them for a few hours or overnight and they are ready for use. 

This time I decided to make a savory filling with Grana Padano cheese and chicken. The chicken is first poached in a Spanish-inspired broth with paprika, garlic, bay leaf and parsley. The Grana Padano is creamy and melty with a delicate flavor. This popular Italian cheese is one of the Legends from Europe products. I added corn for a pop of sweetness. 


2 boneless, skinless chicken breasts
2 garlic cloves, smashed
1/4 cup chopped fresh parsley
1 bay leaf
1/2 tsp paprika
1/2 tsp black pepper
3 cups chicken stock
3 cups grated Grana Padano cheese
1 can of corn kernels, 15 oz
1 large tomato, diced
1/4 tsp dried thyme leaves
1/4 tsp garlic powder
1/4 tsp sea salt (or to taste)
25 empanada dough discs
1 egg

1. In a medium pot, place chicken breasts, garlic, parsley, bay leaf, paprika, black pepper and chicken stock. The stock liquid should cover the chicken, if not add more until it does. Bring to a boil over medium heat. Reduce heat to medium-low, cover and let simmer until chicken is fully cooked through, about 10 to 12 minutes.
2. Remove chicken from pot and chop into small pieces, In a large bowl, combine chicken, Grana Padano, corn, tomato, thyme, garlic powder and sea salt. Mix well.
3. Preheat oven to 375 degrees F.
4. Fill each empanada dough disc with chicken and Grana Padano filling. Moisten edge of disc with water. Fold dough over, press and seal edge with a fork. Place empanadas on a baking sheet, about 2 inches apart. You should be able to fit about 8-10 per baking sheet, so bake in batches.

5. In a small bowl, beat egg. Brush the top of each empanada with egg wash. Place in oven and bake until tops are golden brown, about 15 minutes. Serve warm.

Makes 25 empanadas.

To see another delicious recipe using Grana Padano cheese, check out my Grana Padano Grilled Cheese. To learn more about Grana Padano, visit

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