Chicken Empanadas
Adapted from Paula Deen
Ingredients
- 3 cups chopped, cooked chicken
- 1 (8-ounce) package shredded reduced fat Colby and Monterey Jack cheese blend
- 4 ounces 1/3 less fat cream cheese, softened
- 1/4 cup chopped red bell pepper
- 4 green onions, green part only
- 1 jalapeno, seeded and chopped
- 1 tablespoon ground cumin
- 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 (15-ounce) packages refrigerated pie crusts
- Water
- 1 egg
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 8 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 to make use of scraps. Repeat procedure with remaining piecrusts. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water using your fingertip.
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. Brush tops with egg. Bake for 15 minutes.
9 comments:
Oh yum! Your empanadas look fantastic! Great idea for football food... My hubby would love if I made these for him!
Those are so cute and so delicious looking! I've copied the recipe for my appetizer file and now I just need to have people over to have an excuse to make them.
THESE.LOOK.AWESOME. omgosh I bet the guys ate a TON if these beauties! YUM!
Oh what cute little treats, I'm sure they were gobbled up in no time! Love all those flavors!
What a spectacular little appetizer! Looks delicious!
they are so cute and look soooo good! i need to have a game day just so i can make these!
I wish Auburn would have won while eating these.
Can you make these again this weekend, please?
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