Wednesday, April 29, 2015

Chicken Empanadas

Like St. Patrick's Day, when everyone celebrates whether they are Irish or not...
everyone likes a good fiesta!  Check out these easy Cinco de Mayo inspired empanadas!

Chicken Empanadas start with a prepared pie crust.  Then you fill each with a cheesy chicken combo sure to spin your sombrero!

The pastry is light and flaky!
The insides of each empanada are cheesy and just right for dipping in some salsa!

adapted from Paula Deen
3 cups cooked chicken
4 ounces  Colby cheese, shredded
4 ounces  Monterey Jack cheese, shredded
4 ounces of plain cream cheese
1/4 cup red pepper, chopped
1 teaspoon cumin
1 tsp salt
1/2 tsp fresh ground pepper
1 package refrigerated pie crusts
1 egg, beaten
Preheat oven to 375 degrees.  In a large bowl, combine the cooked chicken, shredded cheeses, plain cream cheese and chopped red pepper.  Once combined, add the cumin, salt and pepper.  Unroll pie crusts onto a lightly floured surface.
Cut out round circles using a small circle cookie cutter or just use a small glass.  Place 1 heaping teaspoon of chicken mixture onto the center of each circle.  Use your finger and water to lightly brush the edge of each circle.  Fold the dough over to form a half circle.  Press the edges together and then use a fork to seal.  Repeat this process with each pie crust circle.  Place each empanada onto a cookie sheet.  Bake for 15 minutes.  While baking, whisk an egg.  After the empanadas have completed their baking time, remove from oven and brush with egg mixture.  Return to oven and bake for an additional 5 minutes, or until golden brown.

Time to get your fiesta on with these Chicken Empanadas!
Start to finish...done in 30 minutes!  Now that is something to celebrate!
There is so much going on around here.  Kentucky Derby inspired recipes, Cinco de Mayo recipes and Mother's Day better stick around.  Go back and take a gander at other posts.  And, tune in everyday because there is a whole lot of celebrating going on around here!

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