Tuesday, February 2, 2010

Chicken Empanadas

This post was a long time coming. I "southerned" up some Chicken Empanadas and reduced the spice. What this did, was make the pie crust seem a little salty in comparison to the filling but they were still good. I will make them again, with a homemade crust and add some green chili's for kick.

Chicken Empanadas (Mild Southern style)
1 tsp salt
4 ounces cream cheese
6 ounces shredded mexican blend cheese
3 cups chopped, cooked chicken
1/4 tsp pepper
1 package Pillsbury Roll out pie crusts

Mix all of your ingredients together. Roll out pie crusts on a floured surface and use a biscuit cutter or large glass to cut out circles. Dab some filling into the center of one, wet the outside edge and cover with another circle. mash edges together and seal with a fork. Brush the tops lightly with butter or cream. Bake at 400 on a lightly greased cookie sheet for 15 minutes.

I loved the crispy shells and the softy gooey centers. This dish was fun to eat and would be great for parties.

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