One of the many great things about football season is that I always have a gaggle of guys to cook for on Saturdays. Whether they are gathered at my house or someone else's, my husband and his friends are always together to watch the games and are willing to try out any treat I throw their way. They aren't picky, the are always hungry, and are constantly appreciative - they make a great test group. This recipe was the latest game day treat I provided the college football crew and it was a hit!Chicken Empanadas
Adapted from Paula Deen
Ingredients
- 3 cups chopped, cooked chicken
- 1 (8-ounce) package shredded reduced fat Colby and Monterey Jack cheese blend
- 4 ounces 1/3 less fat cream cheese, softened
- 1/4 cup chopped red bell pepper
- 4 green onions, green part only
- 1 jalapeno, seeded and chopped
- 1 tablespoon ground cumin
- 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 (15-ounce) packages refrigerated pie crusts
- Water
- 1 egg
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 8 ingredients.
Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed to make use of scraps. Repeat procedure with remaining piecrusts. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water using your fingertip.
Place 1 heaping teaspoon of chicken mixture in the center of the round.
Fold the dough over the filling,
pressing the edges with a fork to seal.
Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Brush tops with egg. Bake for 15 minutes.
