Chicken Empanadas Recipe

By Carey Published: July 29, 2012

• Yield: 30 empanadas (15 Servings)
• Prep: 60 mins
• Cook: 15 mins
• Ready In: 1 hr 15 mins

Source: http://www.foodnetwork.com/recipes/paula-deen/chicken-empanadas-recipe/index.html

Ingredients

• 3 cups chicken cooked, chopped
• 8 ounces shredded Colby and Monterey Jack cheese blend 1 package
• 4 ounces cream cheese softened
• 1/4 cup red bell pepper chopped
• 1 jalapeno seeded, chopped
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 15 ounces refrigerated pie crusts 1 package

Instructions

1. Preheat oven to 400 degrees F.
   
2. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients.
   
3. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts.
   
4. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month).
   
5. Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
   

• Cuisine: Mediterrarean
• Course: Appetizer