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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 10 |
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Wonderful little chicken pies with cheese and cilantro. Great appetizer. Ingredients:
1 box (15 oz.)refrigerated pie crusts |
4 oz. cream cheese |
2 tbs fresh chopped cilantro |
2 tbs salsa |
1/2 tsp cumin,ground |
1/2 tsp salt |
1/4 tsp garlic powder |
1 egg beaten |
additional salsa |
1 c finely chopped,cooked chicken. |
Directions:
1. Remove pie crusts pouches from box. Let stand at room temp. for 20 mins.
2. Heat cream cheese in small heavy saucepan over low heat;cook and stir until melted. Add cilantro,salsa,cumin,salt and garlic powder;stir till smoth. Stir in chicken;remove from heat.
3. Unfold pie crusts;remove plastic. Roll out slightly on floured surface. Cut crusts into 3 rounds using biscuit cutter. Reroll pie crust scraps and cut enough additional to equal 20 rounds.
4. Preheat oven to 425. Line baking sheet with foil. Place about 2 tsps. of chicken mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal.
5. Place 10 to 12 empanadas on prepared sheet;brush with egg wash lightly. Bake 16 to 18 mins or till lightly browned. Serve with salsa.
6. Can be prepare ahead and frozen.. Bake for 18 to 20 mins.
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