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Chicken and Corn Empanadas Recipe

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

Contributor:  
Contributor:  
Stefanie Hunter
Added: Sunday, October 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 garlic clove, minced
1 T. olive oil
1 precooked rotisserie chicken breast, shredded
1 c. cooked corn
1/2 c. raisins
2 T. fresh cilantro, chopped
1 tsp. salt
4 9-inch premade pie crusts

Directions:
Directions:
Over medium heat, saute garlic in olive oil, about 2 minutes. Combine with chicken, corn, raisins cilantro and salt.
With a 4-inch biscuit cutter, or can, cut 4 rounds each from each premade pie crust. Place 2 T. of mixture on each round. Fold over and crimp the edges with a fork. Roll out remaining pie crust and repeat process. Bake on cookie sheet or baking stone, 20 minutes at 375.

Number Of Servings:
Number Of Servings:
20-22 empanadas

 

 

 

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