I found this jewel of a recipe on Pinterest and altered it just a wee bit to make it my own (big surprise there!).
This is definitely one we'll have again, and the hubby has requested it as a game-day food.
Good thing these can be made ahead of time and frozen for up to one month!
What You Need:
1 1/2 tsp salt
1 Tbsp ground cumin
1/2 tsp white pepper1/4 cup chopped red bell pepper
1/4 cup chopped spring onions
4 oz cream cheese, room temperature
1 cup shredded cheddar cheese
3 cups chopped, cooked chicken
1 (14 oz) package refrigerated pie crust
Let's Create:
Mix chicken, cheeses, spring onions, bell peppers, and spices. If you don't have a food processor, use your hands until the mix is well blended.
Roll out the pie crusts to 15 inches. Using a 3 inch cookie cutter, cut dough rounds (approximately 14).
Fill center of dough rounds with approximately 1 - 1.5 Tbsp of chicken mixture. Lightly moisten edges of the dough rounds with water. Fold dough over the chicken mixture pressing lightly to spread the filling throughout the pastry. Press the edges together with your fingers, then use a fork to seal the edges.
Place prepared empanadas on a lightly greased baking sheet.
Let's Cook:
Preheat oven to 400º and bake for 15 minutes, until golden brown.
Nutrition Facts: Not available.
Original Recipe: Paula Deen's Chicken Empanadas
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