Chicken Cilantro Pesto Empanadas

By chelyc13

Ingredients

• FOR DOUGH:
• 2 cups flour
• 1 tblsp salt
• 1 tblsp baking powder
• 1/2 cup of shortening
• 1/2 cup water
• FOR FILLING:
• 1 cup fresh cilantro
• 1/4 cup fresh parsley
• 1/2 cup slivered almonds, toasted
• 1/2 cup zesty italian dressing
• 2 tblsp parmesan cheese
• 2 cups shredded cooked chicken
• 1 egg, beaten

Details

Servings 12

Preparation

Step 1

FOR DOUGH:

Mix the flour, salt, and baking powder in a large bowl. Using a pastry blender cut in the shortening until small lumps form. Mix in the water slowly until a ball of dough forms.

Knead dough on a lightly floured surface until it is soft and flexible, about 5 minutes.

FOR FILLING:

Combine the cilantro, parsley, almonds, dressing, and parmesan in a food processor. Process until a paste is formed. Mix in the chicken. Making sure all the chicken is well coated with the paste.

Preheat the oven to 400. Divide the dough into 12 portions and roll into a circle. Stuff and seal with the egg wash. Crimp and seal edges with the tines of a fork. Place on a parchment lined baking sheet and bake for 15 minutes or until golden brown.