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Chicken Mini Empanadas
These quick and easy to make empanadas are great for a weeknight meal. Chicken is cooked in a skillet with salsa, black olives and shredded cheese. Pie dough is rolled out and cut in small circles. The chicken filling is placed in the dough circle that is folded over and sealed. Baking the empanadas finishes this dish, which can be a part of a weeknight meal or served as an appetizer.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people
Ingredients
- 1 package (11 oz) pie dough mix, Betty Crocker®
- 1 can (9.75 oz) white chicken meat, drained, Swanson®
- 1 cup thick and chunky salsa Ortega®
- 1 can (3 oz) sliced ripe olives, Early California®
- 1 cup shredded Mexican cheese blend Kraft®
- All purpose flour for dusting
Instructions
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Prepare pie dough according to package directions for double crust pie. Wrap dough in plastic wrap and chill.
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Preheat oven to 400 F. In a medium saucepan, combine chicken, salsa and olives. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir in cheese. Cool slightly.
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On a flour-dusted surface, roll dough ⅛ inch thick. Using a 3-inch round cutter, cut out 18 circles, rerolling scraps as needed. Place about 1 tablespoon chicken mixture in center of each circle. Moisten edges with water. Fold circles in half and pinch to seal. Pierce tops with fork.
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Place empanadas on baking sheet. Bake for 15 minutes or until golden. Serve hot.
Recipe Notes
I use raw chicken that I cook in a skillet sprayed with non-stick spray. You can season the chicken with taco seasoning. Shred the chicken then follow the rest of the recipe.