Texas Chicken Empanadas

Name: Texas Chicken Empanadas
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 48 empanadas
Ingredients: 2 1/2 cups chopped cooked chicken; 1/2 cup monterey jack pepper cheese; 1/2 cup chunky salsa; 2 tablespoons chopped fresh cilantro; 1 teaspoon ground cumin; 2 tablespoons sour cream; 1 tablespoon finely chopped jalapeno pepper; 3 sheets frozen puff pastry, thawed for 30 minutes; 1 large egg; 1 tablespoon water

Submitted by ratherbeswimmin

"Posted by request"

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Ready In:: 1hr 15mins
Ingredients:: 10
Yields:: 48 empanadas

ingredients

2 ¹⁄₂ cups chopped cooked chicken
¹⁄₂ cup monterey jack pepper cheese
¹⁄₂ cup chunky salsa
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
2 tablespoons sour cream
1 tablespoon finely chopped jalapeno pepper
3 sheets frozen puff pastry, thawed for 30 minutes
1 large egg
1 tablespoon water

directions

Preheat oven to 400°.
In a bowl, combine chicken, cheese, salsa, cilantro, cumin, sour cream, and jalapeno; stir to blend.
Place a sheet of puff pastry on a lightly floured surface; roll out to a 13 inch square.
With a 3-inch round cutter, cut pastry into 16 rounds.
Place a generous teaspoon of chicken mixture slightly off center on each round; brush edges of pastry circles with cold water.
Fold circles over filling into half-moon shapes; pinch edges with fingers or a fork to seal tightly; prick with fork.
Place on a lightly greased baking sheet; in a small bowl, mix the egg and water with a fork; brush over the empanadas.
Repeat with the remaining pastry and filling.
Bake empanadas 12-15 minutes or until golden brown; serve warm.