- August 8, 2017 at 11:46 pm #380047
Chicken Empanadas with Cheese
2 cups shredded cooked chicken breasts
1 cup Mexican style, 4-cheese blend, finely shredded
1/3 cup chipotle aioli
2 tbs chopped fresh cilantro
1 tbs water
14.1-oz pkg ready-to-use refrigerated pie crusts (2 crusts)
1 tsp chili powder
Heat oven to 375º.
Combine first 4 ingredients. Whisk egg and water until blended.
Unroll 1 pie crust on lightly floured surface. Roll out to 12-inch diameter with rolling pin.
Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary. Place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.
Spoon 2 tbs chicken mixture onto center of each dough round.
Brush edge with egg. Fold in half. Gently press tops to remove excess air.
Seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
Bake 15 min or until golden brown.
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