Recipe

Chicken Empanadas Recipe

	Pleclare / All my dishes 5 months ago Wonderful little chicken pies with cheese and cilantro. Great appetizer. Prep:20m Cook:18m Servings:10	Pleclare
	prepared pie crustcream cheesecilantrosalsacuminsaltgarlic powdercooked chickenegg

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Ingredients

1 box (15 oz.)refrigerated pie crusts

4 oz. cream cheese

2 Tbs fresh chopped cilantro

2 Tbs salsa

1/2 tsp cumin,ground

1/2 tsp salt

1/4 tsp garlic powder

1 egg beaten

additional salsa

1 c finely chopped,cooked chicken.

Directions

Remove pie crusts pouches from box. Let stand at room temp. for 20 mins.

Heat cream cheese in small heavy saucepan over low heat;cook and stir until melted. Add cilantro,salsa,cumin,salt and garlic powder;stir till smoth. Stir in chicken;remove from heat.

Unfold pie crusts;remove plastic. Roll out slightly on floured surface. Cut crusts into 3" rounds using biscuit cutter. Reroll pie crust scraps and cut enough additional to equal 20 rounds.

Preheat oven to 425. Line baking sheet with foil. Place about 2 tsps. of 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.

Place 10 to 12 empanadas on prepared sheet;brush with egg wash lightly. Bake 16 to 18 mins or till lightly browned. Serve with salsa.

Can be prepare ahead and frozen.. Bake for 18 to 20 mins.

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