Thursday, November 14, 2013

Mini Chicken Empanada

I'm not sure you can call these an appetizer but they are so little you can just about pop them into your mouth like an appetizer!
One of my dear friends  Beth  introduced me to these & they are fabulous!
I'm sure you can totally switch this up and add things to it that you love or even make them larger in size.
I doubled this to accommodate my family size and we still have left overs.
My ten year old who is a pretty picky eater gobbled these up so you know they are good!

What you will need is:
1 cup of shredded chicken (I used rotisserie, no skin)
5 Softened cream cheese
1 Cup of shredded Montrey Jack cheese
2 Tablespoons chopped jalapenos
3 Tablespoons chopped red pepper
2 Teaspoons cumin
A good dash of salt and pepper
2 Sheets prepared pie crust
Egg whites

How to make them:
Start by removing your pie crusts, follow the directions on the packaging, your going to need to let them sit out at room temperature for a bit.
Mix all your top 7 ingredients
Once your pie crust is ready lay it out, take a coffee mug and knife if you do not a biscuit cutter (obviously that is what I did ) cut out as many circles you can using the mug and knife technique ;)  Real professional, I know!
Place a full Tablespoon of your chicken mixture in each pie dough circle.
Fold dough over covering chicken, pinch shut with fingers or if you want to be fancy, take a fork and press all around the dough to seal.
Now brush egg whites around the closing and brush the tops.
Place on a baking sheet cook at 400 degrees for 25 minutes.


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