Shortcut Chicken Empanadas

These baked chicken and cheese empanadas are a great way to use up leftover cooked chicken. For best results, do not overfill them or the dough may tear.

Shortcut Chicken Empanadas

• Yield: 12-15 servings
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: About 1 hour

Ingredients:

• 3 cups chopped, cooked chicken
  
• 1/4 cup chopped roasted red bell pepper
  
• 3 ounces cream cheese, softened
  
• 1 teaspoon ground cumin
  
• 1/3 cup shredded cheese (any flavor, pick your favorite)
  
• 1 package refrigerated pie crusts (2 sheets in a box)
  
• egg wash (1 egg + splash of water)

Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the chicken, red bell, coumin, cream cheese, and shredded cheese.
   Unroll the pie crusts onto a lightly floured, flat surface. Cut out into rounds, using a 3-inch cookie cutter. ( 2 – inch is ok)
   Re-roll dough as needed. Repeat procedure with remaining pie crusts.
2. Arrange the rounds on a clean, flat surface. Place a small spoonful of chicken mixture in the center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat until finished.
3. Arrange empanadas on a prepared baking sheet. Brush with an egg wash. Bake 12-15 minutes until lightly browned. Ovens vary so keep watch them closely.

Inspired by a recipe from Paula Deen.