Speedy Chicken Empanadas

GingerlyJ's Note:

This recipe I borrowed from Paula deen and tweaked it to make my own. My whole family, even the picky 3 year old loves it!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 15

Yield: 15.0 empanadas

• 3 cups chopped cooked chicken
• 1 (8 ounce) package shredded colby-monterey jack cheese , blend
• 4 ounces cream cheese , softened
• ¼ cup chopped red bell pepper
• 1 jalapeno , seeded and chopped
• 1 tablespoon ground cumin
• 1 ½ teaspoons salt
• ½ teaspoon pepper
• 1 (15 ounce) package refrigerated pie crusts
• 2 tablespoons water

Directions:

1. Preheat oven to 400 degrees F.
2. 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.

Reviews

[StacieLeigh1027]

I really enjoyed this recipe. I did have to change up a few things, though. I used a whole 8oz pkg of cream cheese and two 15 oz boxes of the pie crusts. I will DEFINITELY make this recipe again -already bought the ingredients to do so - however, I am using two jalepeno's. :) Wonderful recipe! Thank you for posting it!

[jamie #4]

These were really good.. but more work than i originally thought. The filling made more than i needed for the dough i had on hand, so i used it with mini pita's cut in half and baked for 15 minutes... which was less time consuming