Chicken Empanadas  Ingredients:       3 cups chopped, cooked chicken shrimp or crab    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       1/2 teaspoon pepper    1 (15-ounce) package refrigerated pie crusts       Water

Preparation:

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.

Comments:

Paula Deen

Categories:  Appetizer, Baked Dishes, Cheese, Chicken, Pie Crust, Shrimp, Side Dish, Side Dishes

Estimated Serving:  15

Estimated preparation time:  40 min.

Language:  English

Shared by:  Jilly    2010/01/22