Life Throws You Curve Balls, You Learn to hit them out of the Park!

Mini Chicken Empanadas

  • Prep: 30 min. Bake: 15 min./batch
  • Yield: 30 Servings

 

Ingredients

  • 1 cup finely chopped cooked chicken
  • 2/3 cup shredded Colby-Monterey Jack cheese
  • 3 tablespoons cream cheese, softened
  • 4 teaspoons chopped sweet red pepper
  • 2 teaspoons chopped seeded jalapeno pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (14.1 ounces) refrigerated pie pastry

Directions

  • In a small bowl, combine the first eight ingredients. On a lightly floured surface, roll each pastry sheet into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter.
  • Place about 1 teaspoon filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal.
  • Transfer to greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 2-1/2 dozen.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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