Chicken Empanadas

I saw Paula Deen make these Chicken Empanadas on her show a few years ago, and practically ran to the store for the ingredients.  Empanadas, which are popular in Spain, Portugal and Latin America, are stuffed pastries, sometimes sweet, sometimes savory, sometimes baked, sometimes fried.  Paula’s recipe is stuffed with chopped chicken, cheese, and spices, and baked (which is a little surprising coming from Paula Deen, don’t you think?).  These have earned a regular spot on our menu rotation of favorites, with a few adjustments.  Paula’s recipe calls for storebought pie crusts, but The Picky Apple and I both prefer the taste of these empanadas with homemade pie crust.  Also, instead of using a 3″ cookie cutter, I use a margarita glass because we liked a larger filling to pie crust ratio.

Chicken Empanadas

Recipe courtesy of Paula Deen, from the Food Network website

Ingredients:

• 3 cups chopped, cooked chicken
• 1 (8 ounce) package shredded Colby and Monterey Jack cheese blend
• 4 ounces package cream cheese, softened
• 1/4 cup chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 (15 ounce) package refrigerated pie crusts
• Water

Preheat oven to 400 degrees F.

Lightly grease a baking sheet.  In a large bowl, combine the chicken and next 7 ingredients.  Unroll 1 piecrust onto a lightly floured surface.  Roll into a 15-inch circle.  Cut out rounds, using a 3-inch cookie cutter.  Re-roll dough as needed.  Repeat procedure with remaining piecrusts, making 12 to 15 circles total.  Arrange 1 round on a clean, flat surface.  Lightly brush the edges of crust with water.  Place 1 heaping teaspoon of chicken mixture in the center of the round.  Fold the dough over the filling, pressing the edges with a fork to seal.  Repeat with the remaining rounds and chicken mixture.  (Up to this point, the recipe can be made ahead and frozen for up to 1 month).  Arrange empanadas on the prepared baking sheet.  Bake for 15 minutes.

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