Chicken Empanadas

Tuesday, March 01, 2011

Tonight I made Paula Dean's teeny tiny chicken empanadas. Here is the recipe:


  • 3 cups chopped (shredded), cooked  chicken
  • 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
  • 4 ounces cream cheese, softened
  • 1/4 cup chopped red bell pepper
  • 1 jalapeno, seeded and chopped
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 (15-ounce) package refrigerated pie crusts
  • Water


Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chickenand next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inchcookie 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. (I would add a step to fry these bad boys or else they really don't taste like legit empanadas)
I forgot to take a picture, but mine looked kind of like this.
Taste: Great taste!!! Kind of spicy, but nothing too intense a.k.a. it shouldn't make your eyes water and your nose run.
Texture: Kind of grossed me out with chopped chicken, shredded would be the way to go. Also the good empanadas I have had are crunchy on the outside. These are flaky. 
Smell: The smell matches the taste! Fan freakin' tastic! 
Cost: This didn't really cost too much and it makes a lot! I would estimate under 5 per serving.  

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