Ingredients
-
1
-
1/2
-
1/2
-
1
-
1
-
3
-
1/2
-
1
-
2
-
3
-
2
-
1
-
-
-
Directions
Chicken Empanadas, Tired of sandwiches for lunch? Try these little pies instead They freeze well and pack in lunch sacks well Make them smaller for appetizers , TOO DANG SALTY! SALTY! SALTY! I ended up having to scrape the nice golden-brown crust off the tops, and it was still just insanely salty The topping was just ridiculous with the salt I don’t even know if the filling tasted good on it’s own (smelled good), because the only thing we could taste was salt If I ever make this again, I will try just mixing a couple teaspoons chili powder in with the egg yolks to brush on the tops, and omit all the salt from the topping altogether Ruined it , These were quite easy to make and was a nice, simple lunch Thank you, and I may try with beef or pork 🙂
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Steps
|
1
Done
|
Mix Together First 8 Ingredients, and Refrigerate Until Ready to Assemble Empanadas. |
|
2
Done
|
on a Floured Surface, Roll Out Pie Shells and Cut Into 4-Inch Circles (use All the Pie Dough by Re-Rolling Scraps). |
|
3
Done
|
Place Approximately 2 Tablespoons of Chicken Mixture in Center of Dough Circles. |
|
4
Done
|
Fold Each Circle in Half and Crimp Edges With a Fork. |
|
5
Done
|
Place on a Baking Sheet and Brush Tops With Egg Yolks. |
|
6
Done
|
Sprinkle Top With Mixed Salt and Chili Powder. |
|
7
Done
|
Bake 12-13 Minutes at 400f Degrees. |
|
8
Done
|
Serve Warm or at Room Temperature. |
|
9
Done
|
Freezes Well. |
