Chicken Empanadas

 in Favorite Recipes by

Provided by Johnnie Peebles for the November 2015 issue of WaxahachieNOW Magazine.

  • 3 cups chicken, cooked and chopped
  • 1 8-oz. pkg. shredded Colby and Monterrey Jack blended cheese
  • 1 4-oz. pkg. cream cheese, softened
  • 1 jalapeño, seeded and chopped
  • 1 tsp. ground cumin
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 15-oz. pkg. piecrust
  • 1/4 cup water
  • Sour cream (optional)
  1. In a large bowl, add chicken, blended cheese, cream cheese, jalapeño, cumin, salt and pepper. With an electric mixer, beat all ingredients together until well-blended.
  2. Unroll piecrust, roll into a 15-inch circle. Cut out 12-15 circles with a 3-inch cookie cutter.
  3. Place a heaping tsp. of chicken mixture in the center of each round of pie crust.
  4. Lightly brush the edges with water. Fold the pie dough over and press the edges together using a fork.
  5. Bake at 400 F for 15 minutes, or until golden brown. Serve with sour cream.
  6. These can be made ahead and kept frozen for up to a full month