chicken empanadas
(1 RATING)
When my kids were small there was a family down the street and our kids all played together. Their Mother made these delish lil meet pies and would share with us. Yrs later I thought about those little pies and came up with this. I hope you like them as much as my family has.
No Image
prep time
25 Min
cook time
15 Min
method
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yield
15 pies
Ingredients
- 3 cups chopped, cooked chicken
- 1 package (8-ounce) shredded colby and monterey jack cheese blend
- 4 ounces cream cheese, softened
- 1/4 cup chopped red bell pepper
- 1 - jalapeno, seeded and chopped
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (15-ounce) package refrigerated pie crusts
- - water
How To Make chicken empanadas
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Step 1Preheat oven to 400 degrees. Lightly grease a baking sheet
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Step 2In a large bowl, combine the chicken and next 7 ingredients
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Step 3Unroll 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.
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Step 4Arrange 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.
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Step 5(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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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