Cranberry Chicken Salad Empanadas |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Look for a premium, freshly made deli chicken salad, or use leftover holiday turkey. One empanada makes the perfect appetizer; two with a small salad fit the entrée bill. Ingredients:
1 (15-oz.) package refrigerated piecrusts |
1 cup deli chicken salad |
1/3 cup sweetened dried cranberries |
1/3 cup pecan pieces, toasted |
1 large egg, lightly beaten |
Directions:
1. Working with 1 crust at a time, unroll piecrust according to package directions onto a lightly floured surface. Cut each piecrust into 4 (4 1/2 ) circles.
2. Combine chicken salad, cranberries, and pecans in a bowl. Spoon about 2 Tbsp. chicken salad mixture in center of each circle. Brush edges of circles with beaten egg. Fold dough over filling for each empanada, pressing edges with a fork to seal. Place empanadas onto a lightly greased baking sheet, and brush with beaten egg. Repeat procedure with remaining piecrust circles, chicken salad mixture, and beaten egg.
3. Bake at 400° for 16 minutes or until lightly browned. Serve warm or at room temperature.
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