Paula Deen's Spicy Chicken Empanadas |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These are so easy and delicious. She called them spicy but they weren't (add more red pepper to kick it up a notch). Ingredients:
3 cups cooked chicken (finely chopped) |
4 ounces cream cheese |
1 cup monterey jack and cheddar cheese blend |
1/4 cup diced red bell pepper |
1 jalapeno, diced & seeded |
1 tablespoon cumin |
salt |
fresh ground pepper |
1 rolled refrigerated pie crust (boxed dough) |
1 egg |
Directions:
1. Preheat oven to 400°F.
2. Mix all ingredients (except the dough and egg) in a large bowl using rubber spatula.
3. Roll out the pie crust dough and cut circles, about 5 inches in diameter.
4. Spoon filling into the middle of the dough circles.
5. Wet your finger and run it along the edge of the circle(this helps it stick shut) - fold circle in half and pierce the edges with a fork that has been dipped in flour (to prevent sticking to the dough).
6. Beat the egg and brush over the empanadas.
7. Bake at 400°F for 15 minutes.
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