Empanditas

Name: Empanditas
Ingredients: 1/2 pound boneless skinless chicken breast halves, thinly sliced; 1 tablespoon vegetable oil; 1/8 teaspoon ground cumin; 1 can (4 ounces) chopped green chilies, drained; 1/2 cup shredded pepper Jack cheese or Monterey Jack cheese; 2 tablespoons all-purpose flour; Pastry for 2 double-crust pies; 1/4 cup milk

8 ingredients

4 steps

Ingredients

1/2 pound boneless skinless chicken breast halves, thinly sliced
1 tablespoon vegetable oil
1/8 teaspoon ground cumin
1 can (4 ounces) chopped green chilies, drained
1/2 cup shredded pepper Jack cheese or Monterey Jack cheese
2 tablespoons all-purpose flour
Pastry for 2 double-crust pies
1/4 cup milk

Directions

1

In a large skillet, saute chicken in oil for 7-8 minutes or until juices run clear. Sprinkle with cumin. Chop into very small pieces and place in a bowl. Add chilies and cheese. Sprinkle with flour; toss to coat.
2

Turn pastry dough onto a floured surface; roll to 1/8-in. thickness. Cut with a 2-in. round cutter. Fill each circle with about 1 tablespoon of filling. Wet edges of circle with water. Fold half of pastry over filling; seal with fingers, then press with the tines of a fork. Repeat until all filling is used.
3

Place on a greased
4

. Brush lightly with milk. Bake at 375° for 20-25 minutes or until golden brown. Serve warm.