Chicken Mini Empanadas

By khojnicki

Ingredients

• 2 11 oz. packages pie dough mix
• 1 9.75 oz. can white chicken meat
• 1 c chunky salsa
• 1 c shredded Mexican cheese blend
• All purpose flour for dusting

Details

Servings 36
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

Prepare the pie dough according to the package directions for a double crust pie. Wrap the dough in plastic wrap and chill.

Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken and salsa. Bring to a boil, then reduce the heat and simmer 5 mins. Remove from the heat and stir in the cheese. Cool slightly.

On a flour-dusted surface, roll out the dough to 1/8" thick. Using a 3" round cutter, cut out 36 circles, rerolling the scraps as needed. Place about 1 tbsp chicken mixture in the center of each circle. Moisten the edges with water. Fold the circles in half and pinch to seal. Pierce the tops with a fork.

Place the empanadas on a baking sheet and bake 15 mins, or until golden. Serve hot.