Chicken & Cheese Empanadas
"Haven't even tried it yet...found it in the Food and Family Fall 2011 magazine. I will be trying it very soon! I may just use canned chicken breast for simplicity. You can also substitute 1/2 lb lean ground beef for the chicken and 1/4 cup BBQ sauce for the salsa."
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
6 empanadas
- Serves:
- 6
ingredients
- 1 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup shortening
- 1⁄4 cup cold water, plus 1 tablespoon cold water
- 1⁄2 lb boneless skinless chicken breast, cut into 1/2 inch pieces
- 1⁄2 cup onion, chopped
- 1⁄2 cup green pepper, chopped
- 1⁄2 cup salsa
- 1 cup KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
- 1 egg
directions
- MIX flour, baking powder and salt in medium bowl.
- CUT in shortening with pastry blender until mixture resembles coarse crumbs.
- GRADUALLY add 1/4 cup water, stirring until mixture forms ball.
- KNEAD dough on lightly floured surface 5 minutes or until smooth and elastic.
- WRAP tightly in plastic wrap; refrigerate while preparing filling.
- COOK chicken, onions and peppers in nonstick skillet on medium high heat 5 minutes or until chicken is no longer pink. Add salsa; cook and stir 2 minutes. Cool completely.
- HEAT oven to 375.
- DIVIDE dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on large sheet of parchment paper.
- STIR cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round.
- BEAT egg and remaining water; brush onto edges of dough rounds. Slide parchment onto baking sheet.
- FOLD dough rounds in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg.
- BAKE 18-20 minutes or until golden brown.
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