Monday, November 29, 2010

Cheesy Chicken Empanadas

Now here is a tasty little number! These are super easy to make and they tasted excellent! They make a great appetizer or meal. I made them on a day when I was grocery shopping and I just remembered to pick up the pre-made pie crust. I even cut corners by picking up a rotisserie chicken, so it ended up being a "no-fuss" meal. You can't help but love those. :)

Cheesy Chicken Empanadas (
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 egg
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.
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1 comment:

jess and seth said...

Looks so yummy! Do you think it would work with tortilla shells instead of pie crusts?