Paula Deen's Chicken Empanadas
By JLY_73
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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.
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