Paula Deen's Chicken Empanadas

Paula Deen's Chicken Empanadas
Paula Deen's Chicken Empanadas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 3

    c. chopped, cooked chicken

  • 1

    (8-ounce) pkg shredded colby and monterey jack cheese blend

  • 4

    ounces cream cheese softened

  • 1/4

    c. chopped red bell pepper

  • 1

    jalapeno, seeded and chopped

  • 1

    TBSP ground cumin

  • 1 1/2

    tsp salt

  • 1/2

    pepper

  • 1

    (15ounce) pkg refrigerated pie crusts

Directions

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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: