Chicken Empanadas
Serves 6
Recipe By: Paula Deen
3 cup chopped -- cooked chicken
1 packages shredded Colby and Monterey Jack cheese blend (8-ounce)
4 ounces cream cheese -- softened
1/4 cup chopped red bell pepper
1 jalapeno -- seeded and chopped
1 tablespoons ground cumin
1 1/2 teaspoons salt
1/2 teaspoons pepper
1 packages refrigerated pie crusts
Water
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken
and next 7 ingredients. 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 piecrusts, making 12 to 15 circles total. 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). Arrange empanadas on the prepared baking sheet. Bake for 15
minutes.
Prep Time: 40 minutes
Cook Time: 15 minutes
Yield: 12 to 15 empanadas
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