Chicken Empanadas Recipe

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Total Time: 55 min
Prep 40 min
Cook 15 min

Yield: 12 to 15 empanadas
Level: Intermediate

Ingredients

3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

Directions

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch 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 filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Mexican Fiesta

More Chicken Recipes:

Chicken Parmesan
Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad
Almond Chicken Salad
Oven-Fried Chicken

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