CHICKEN EMPANADAS

Chicken Empanadas image

Provided by Lisa Johnson

Time 50m

Number Of Ingredients 10

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4 oz cream cheese
2 Tbsp chopped fresh cilantro
2 Tbsp salsa
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp garlic powder
1 c finely chopped cooked chicken
1 box (15 ounces) refrigerated pie crusts (two 11-inch rounds), at room temperature
1 egg, beaten
additional salsa

Steps:

1. Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted. Add cilantro, salsa, salt, cumin and garlic powder; stir until smooth. Stir in chicken; remove from heat. Roll out pie crust dough slightly on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Reroll dough scraps and cut enough additional to make 20 rounds. Preheat oven to 425 F. Line 2 baking sheets with parchment paper or foil. Place about 2 teaspoons chicken mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circles; pinch edges to seal. Place 10 empanadas on each prepared baking sheets; brush lightly with egg. Bake 16 to 18 minutes or until lightly brown. Serve with salsa.