Mini Chicken Empanadas
9 ingredients
4 steps
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 crusts
Directions
-
1In a small bowl, combine the first eight ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter.
-
2Place about 1 teaspoon filling on one half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal.
-
3Transfer to greased
-
4. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks. Serve warm.
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