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Chicken Empanadas Recipe

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This recipe for Chicken Empanadas, by , is from The Wojciehowski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erin Wojciehowski
Added: Wednesday, August 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups chopped , cooked chicken
1 (8oz) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese softened
1 jalepeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15oz) package refrig. pie crusts
Water

Directions:
Directions:
Preheat oven to 400.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 pie crust onto a lightly floured surface. Roll into a 15 in. circle. Cut out rounds using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure to make 12-15 circles. Arrange one round on clean, flat surface. Lighly brush edges with water. Place one 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 remaining rounds. (Up to this point these can be frozen for up to a month). Arrange on a baking sheet and brush with a whipped egg. Bake for 15 min.

 

 

 

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