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Chicken Salad Empanadas

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Rate this recipe 4.5/5 (11 Votes)
Chicken Salad Empanadas 1 Picture

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

Details

Adapted from myrecipes.com

Preparation

Step 1

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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