207 Melanie Delcourt's Chicken Empanadas
Melanie Delcourt's Chicken Empanadas
3 cups of cooked chicken, seasoned with salt and pepper (cumin is optional)
1 8oz. package of colby & monterey jack cheese blend
1/4 cup finely chopped red bell pepper
1 jalapeno, seeded and finely chopped
1 tablespoon ground cumin
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 15oz. package of pie crusts at room temperature
water or egg wash
Pre-heat oven to 400 degrees
Lightly grease baking sheet. In a large mixing bowl combine chicken, cheese, red bell pepper, jalapeno, cumin, salt and pepper. Unroll pie crusts onto lightly floured surface and roll into a 15 inch circle. Cut out 3 inch rounds with cookie or biscuit cutter. Lightly brush edges with water. Place a heaping teaspoon of chicken mix in center of round. Fold dough over filling and press edges. To close, take a fork and press around the edges. Then brush water or egg wash around the edges again. Arrange on baking sheet and cook for 15 minutes or until the pie crust is golden brown. Makes 12-15 empanadas.