Chicken Empanadas

By kshepherd322

From Paula Deen...it is fantastic!

Ingredients

• 3 cups chopped, cooked chicken
• 1 (8oz.) pckg. shredded Colby and Monterey jack cheese blend
• 4 oz. cream cheese, softened
• 1 Tbsp. ground cumin
• 1-1/2 tsp. salt
• 1/2 tsp. pepper
• 1 (15oz.) pckg. refrigerated pie crusts
• water

Preparation

Step 1

Preheat oven to 400F.
Lightly grease a baking sheet.
In a large bowl, combine the chicken and the next 5 ingredients.
Unroll 1 pie crust onto a lightly floured surface.
Roll into a 15 in. circle.
Cut out rounds, using a 3-in cookie cutter.
Re-roll dough as needed.
Repeat procedure with remaining piecrusts, making 12 to 15 circles total.
Arrange 1 round on a clean, flat surface.
Lightly brush the edges of crust with water.
Place 1 heaping teaspoon of chicken mixture in the center of the round.
Fold the dough over the filing, pressing the edges with a fork to seal.
Repeat with the remaining rounds and chicken mixture.
Arrange empanadas on the prepared baking sheet.
Bake for 15 min.