Chicken and Cheese Empanadas |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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These can be appetizers or a main dish. They're so easy to make, using the refrigerated pizza crust dough. I found this recipe in the July 2003 issue of Sunset magazine. Ingredients:
1 1/2 cups chopped cooked chicken |
1/2 cup shredded swiss cheese |
2 tablespoons chopped roasted red peppers (jarred ok) |
2 tablespoons minced onions |
1/2 teaspoon pepper |
1/2 cup chicken broth |
1 tablespoon cornstarch |
1 (3 ounce) package cream cheese, cut into small chunks |
salt |
2 (10 ounce) packages refrigerated pizza dough |
1 large egg |
Directions:
1. In a bowl, mix chicken with Swiss cheese, red pepper, onion and pepper.
2. In a 1 1/2-2 quart saucepan, mix broth with cornstarch; add cream cheese, whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 minutes; scrape over chicken mixture and combine well, adding salt to taste.
3. On a lightly floured board, unroll the pizza crust dough; cut each rectangle crosswise into thirds; on one end of each piece, mound about 5 tablespoons chicken mixture; fold the other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.
4. Gently place empanadas, slightly apart, on a greased 12 by 15-inch baking sheet; in a small bowl, beat egg to blend; brush generously over each pastry.
5. Bake in a 375° oven until richly browned, about 22 to 25 minutes; transfer to a rack and let cool at least 10 minutes.
6. Serve hot or warm.
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