Makes 10 appetizer servings
|4||ounces cream cheese|
|2||tablespoons chopped fresh cilantro|
|1/2||teaspoon ground cumin|
|1/4||teaspoon garlic powder|
|1||cup finely chopped cooked chicken|
|1||box (15 ounces) refrigerated pie crusts (two 11-inch rounds), at room temperature|
|Additional salsa (optional)|
- 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 circle; pinch edges to seal.
- Place 10 empanadas on prepared baking sheets; brush lightly with egg. Bake 16 to 18 minutes or until lightly browned. Serve with salsa.
Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas in plastic wrap and freeze. To bake, unwrap and follow directions in step 5 baking 18 to 20 minutes.
|Total Fat||16 g|
|Calories from Fat||57 %|
Check out more recipes for Mexican