Chicken Empanadas

Miss Annie, all I can say if yum!!!! I have been taste testing several appetizers for a shower I am throwing- Tested these on hubby & daughter and the said they were awesome. Really great flavor and very easy. This is truely one of the winners!

UPDATE -- I made a half recipe of these again today, and they came out tastier. This time I used just under a cup of shredded chicken, and only a half cup or less of Monterey Jack (no cheddar this time). I moistened the mix with about a tablespoon of green taco sauce (La Victoria brand), and gave it a generous dose of chili powder and some salt. I used one green onion (next time I;; try red onion), and about a tablespoon of finely chopped tomato. What especially made them good this time, though: I remembered to brush 'em with egg yolk and sprinkle on the salt and chili powder, which adds flavor and makes them crisp. With 1 pie crust, I got 13 appetizers using a 3" round cookie cutter. (Someone more deft with a rolling pin might get one more.) 12 min. at 400° was just right. Excellent this time! Thank you, Miss Annie!

These are so good. I found Empanada circles in the frozen section of a latin market and they were very easy to use. they are called discos. I cut salt in half for the inside mixture and only used 1/2 tsp for the top. I will be making these again real soon.

The topping (salt and chili powder) just ruined it. I was excited to find something that would work for leftover pie crust, but unfortunately, most of this went in the trash.

TOO DANG SALTY! SALTY! SALTY! I ended up having to scrape the nice golden-brown crust off the tops, and it was still just insanely salty. The topping was just ridiculous with the salt. I don't even know if the filling tasted good on it's own (smelled good), because the only thing we could taste was salt. If I ever make this again, I will try just mixing a couple teaspoons chili powder in with the egg yolks to brush on the tops, and omit all the salt from the topping altogether. Ruined it.