Spicy Chicken Empanadas (Paula Deen)

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Total Time
20 mins
15 mins

DH and I watched Paula Deen make these today and he's anxious for me to try them now! These were served at Paula's surprise 60th birthday party. Using a rotisserie chicken from the deli and refrigerated pie crust for the dough are great shortcuts.

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  1. Heat vegetable oil in a medium saute pan; add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
  2. In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
  3. Using a 4-inch ring mold (biscuit cutter), cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
  4. Heat a deep-fryer to 325 degrees with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels.