Paula Deen's Chicken Empanadas

By JLY_73

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

Details

Servings 12

Preparation

Step 1

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.