Ingredients
-
3
-
1
-
4
-
1/4
-
1
-
1
-
1 1/2
-
1/2
-
1
-
2
-
-
-
-
-
Directions
Speedy Chicken Empanadas, This recipe I borrowed from Paula deen and tweaked it to make my own My whole family, even the picky 3 year old loves it!, I really enjoyed this recipe I did have to change up a few things, though used a whole 8oz pkg of cream cheese and two 15 oz boxes of the pie crusts I will DEFINITELY make this recipe again -already bought the ingredients to do so – however, I am using two jalepeno’s 🙂 Wonderful recipe! Thank you for posting it!, These were really good but more work than i originally thought The filling made more than i needed for the dough i had on hand, so used it with mini pita’s cut in half and baked for 15 minutes which was less time consuming
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Steps
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1
Done
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Preheat Oven to 400 Degrees F. |
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2
Done
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Lightly Grease a Baking Sheet. in a Large Bowl, Combine the Chicken and Next 7 Ingredients. Unroll 1 Piecrust Onto a Lightly Floured Surface. Roll Into a 15-Inch Circle. Cut Out Rounds, Using a 3-Inch Cookie Cutter. Re-Roll Dough as Needed. Repeat Procedure With Remaining Piecrusts, Making 12 to 15 Circles Total. Arrange 1 Round on a Clean, Flat Surface. Lightly Brush the Edges of Crust With Water. Place 1 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 the Remaining Rounds and Chicken Mixture. (up to This Point, the Recipe Can Be Made Ahead and Frozen For Up to 1 Month). Arrange Empanadas on the Prepared Baking Sheet. Bake For 15 Minutes. |
