Chicken Empanandas

Chicken Empanadas

I did my grocery shopping today and decided that I was tired of the same old meals that we got stuck in the rut with so I came up with at three new meals that we haven’t tried.  Tonight I made Chicken Empanadas!  I’ve had them before but haven’t made them.  These are pretty good.  I ate them as a meal but could be a great appetizer for a party too!

YIELD Makes 10 appetizer servings

INGREDIENTS

4 ounces cream cheese

2 tablespoons chopped fresh cilantro

2 tablespoons salsa

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1 cup finely chopped cooked chicken – I used 4 boneless, skinless chicken breasts.  Cut into small chunks and cooked in olive oil in a frying pan until cooked through.

1 box (15 ounces) refrigerated pie crusts (two 11-inch rounds), at room temperature

1 egg, beaten – I used Olive Oil Cooking Spray

Additional salsa (optional)

PREPARATION:

1. Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted. Add cilantro, salsa, salt, cumin and garlic powder; stir until smooth. Stir in chicken; remove from heat.

2. Roll out pie crust dough slightly on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Reroll dough scraps and cut enough additional to make 20 rounds.

Cutting the Dough

 

3. Preheat oven to 425°F. Line 2 baking sheets with parchment paper or foil. Place about 2 teaspoons chicken mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal.

4. Place 10 empanadas on prepared baking sheets; brush lightly with egg. Bake 16 to 18 minutes or until lightly browned. Serve with salsa.

Note:

Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas in plastic wrap and freeze. To bake, unwrap and follow directions in step 5 baking 18 to 20 minutes.

These are so good!

Happy Weekened!

Patricia – Two Girls Cooking

 

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