Chicken Salad Empanadas

Photo by Tufgrlz B.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 2

    cups shredded cooked chicken

  • 1/2

    cup mayonnaise

  • 1/3

    cup chopped toasted pecans

  • 1/4

    cup chopped celery

  • 2

    tablespoons fresh lemon juice

  • 3/4

    teaspoon table salt

  • 1/4

    teaspoon freshly ground black pepper

  • 8

    refrigerated jumbo biscuits

  • Parchment paper

Directions

Preheat oven to 350°. Stir together chicken, mayonnaise, pecans, celery, lemon juice, salt, and pepper. Roll biscuits into 6-inch circles. Place about 1/4 cup chicken mixture in center of each circle; fold dough over chicken mixture. Press edges with a fork or crimp to seal. Cut slits in tops of pies to allow steam to escape, if desired. Place pies on a parchment paper-lined baking sheet. Bake 20 to 25 minutes or until golden.

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