Last night, I got back on track making more delicious Dream Dinners meals. It was a Sunday, so I had some extra time and I planned a meal that I wanted to spend a little bit more time to make. The empanadas used the puff pastry dough, which takes some patience. I started out by separating the frozen puff pastry and letting it thaw for about 15 minutes. During this time, I preheated the oven to 400 and cooked the chicken. I browned the chicken for about 4-5 minutes and then combined it in a bowl with the cheese and potato mixture. I placed about 1/4 cup of the chicken mixture in the center of each puff pasty. I brushed the egg wash on the edges of the pastry and folded each square into triangles. I cooked the empanadas in the oven for about 20 minutes. Towards the end of the cook time, I cooked the Key Lime Corn in a skillet for about 5 minutes. We served the empanadas and corn with a side of dipping sauce and some fresh cut strawberries. This was a really delicious dinner. The empanadas were crispy and full of a tasty chicken, cheese and potato combination. I always love the addition of sweet strawberries and corn. The dipping sauce added just a little bit of flavor to the mild empanadas. This reminded us a lot of our favorite Dream Dinners mini chicken pot pies, which are coming back soon for the fall. This meal made plenty of food and was yummy-so it is definitely a 5 star meal in our house!

The New Austonian