Chicken Mini Empanadas (Sandra Lee) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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Ingredients:
2 11 -ounce packages pie dough mix |
1 9 .75-ounce can white chicken meat, drained, or 1 1/2 cups shredded rotisserie chicken |
1 cup chunky salsa |
1 3 -ounce can sliced ripe olives |
1 cup shredded mexican cheese blend |
all-purpose flour, for dusting |
Directions:
1. Prepare the pie dough according to the package directions for a double-crust pie. Wrap the dough in plastic wrap and chill.
2. Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and olives. Bring to a boil, then reduce the heat and simmer 5 minutes. Remove from the heat and stir in the cheese. Cool slightly.
3. On a flour-dusted surface, roll out the dough to inch thick. Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed. Place about 1 tablespoon chicken mixture in the center of each circle. Moisten the edges with water.
4. Fold the circles in half and pinch to seal. Pierce the tops with a fork.
5. Place the empanadas on a baking sheet and bake 15 minutes, or until golden. Serve hot.
6. Photograph by Kana Okada
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