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Prep Time: 25 Minutes Cook Time: 13 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers. Ingredients:
1 cup cooked chicken |
1/2 cup monterey jack cheese, grated |
1/2 cup cheddar cheese, grated |
1 can green chili, chopped |
1 teaspoon minced garlic |
3 tablespoons minced green onions |
1/2 teaspoon cumin, ground |
1 teaspoon salt |
2 frozen pie crusts |
3 egg yolks |
2 tablespoons kosher salt |
1 tablespoon chili powder |
Directions:
1. Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
2. On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
3. Place approximately 2 tablespoons of chicken mixture in center of dough circles.
4. Fold each circle in half and crimp edges with a fork.
5. Place on a baking sheet and brush tops with egg yolks.
6. Sprinkle top with mixed salt and chili powder.
7. Bake 12-13 minutes at 400F degrees.
8. Serve warm or at room temperature.
9. Freezes well.
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