Cheesy Chicken Empanadas
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- 1 cup kraft finely shredded mexican cheese blend
- 1/3 cup mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 egg
- 1 tablespoon water
- 1 (14.1oz)package refrigerated pie crust (2 crusts)
- 1 teaspoon chili powder
1Heat oven 425 degrees.
2Combine 4 ingredients (chicken, cheese, mayonnaise and cilantro). Whisk egg and water until blended
3Unroll 1 pie crust on lightly floured surface, roll out to 12 inch diameter with rolling pin. Cut into 8(4-inch) rounds with biscuit cutter, re-rolling scraps as necessary,place in single layer on parchment covered baking sheet. Repeat with remaining pie crust.
4Spoon 2 tablespoons chicken mixture onto center of round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg, Sprinkle with chili powder.
5Bake 15 minutes or until golden brown.