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Chicken Empanadas
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Chicken Empanadas
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
1
box (15 ounces) refrigerated pie crusts (two 11-inch rounds), at room temperature
1
egg, beaten
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.
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.
Nutritional Information:
| Serving Size: | |
| Sodium | 345 mg |
| Protein | 6 g |
| Carbohydrate | 20 g |
| Cholesterol | 34 mg |
| Total Fat | 16 g |
| Calories from Fat | 57 % |
| Calories | 254 |
Dietary Exchange:
| Meat | 1/2 |
| Vegetable | 1/2 |
| Starch | 1 |
| Fat | 3 |
This recipe appears in: Mexican
