Monday, November 29, 2010
Cheesy Chicken Empanadas
Cheesy Chicken Empanadas (kraftrecipes.com)
2 cups shredded cooked chicken breasts
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup KRAFT SANDWICH SHOP Chipotle Flavored Reduced Fat Mayonnaise (This is probably not your pantry staple, so if that is that case, you can do what I did, and substitute sour cream and salsa. It gave it a great flavor.)
2 Tbsp. chopped fresh cilantro
1 Tbsp. water
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 tsp. chili powder
HEAT oven to 375ºF.
COMBINE first 4 ingredients. Whisk egg and water until well blended.
UNROLL pie crusts on lightly floured surface. Use rolling pin to roll each to 12-inch circle. Cut each crust into 8 (4-inch) circles with biscuit cutter, re-rolling dough as needed. Place on parchment-covered baking sheets. Spoon 2 Tbsp. chicken mixture onto center of each circle; brush edge with egg. Fold dough circles in half. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg. Sprinkle with chili powder.
BAKE 15 min. or until golden brown.