- Difficulty: Easy
- Makes: 36 mini empanadas
- Nutritional Information Per Empanada:
Serving Size: 1 empanada (out of 36)
Calories: 115
Total Fat: 7g
Saturated Fat: 2g
Carbohydrates: 8g
Dietary Fiber: 1g
Sugar: 0g
Protein: 4g
Cholesterol: 10mg
Sodium: 196mg
Ingredients
- 2 packages (11 ounces each) pie crust mix
- 1 can (9.75 ounces) white chicken meat, drained, or 1.5 cups shredded cooked rotisserie chicken
- 1 cup chunky salsa
- 1 can (3 ounces) sliced black olives
- 1 cup shredded Mexican-style cheese blend
- All-purpose flour, to dust your work surface
Instructions
- Prepare the pie dough following package instructions for a double-crust pie. Wrap in plastic and chill in the refrigerator until firm.
- Preheat oven to 400F (204C). In a medium pan, combine chicken, salsa, and olives. Bring to a boil, then simmer gently for 5 minutes. Remove from heat, stir in shredded cheese until melted, and let cool slightly for easy handling.
- On a lightly floured surface, roll dough to 1/8-inch thickness. Cut into 36 circles using a 3-inch round cutter, re-rolling scraps as needed. Spoon about 1 tablespoon filling into each circle's center. Brush edges with water.
- Fold dough over filling to form half-moons, pressing edges firmly to seal. Crimp with a fork and pierce tops for steam to escapethese golden bites will burst with flavor!
- Arrange on a baking sheet and bake 15 minutes until pastry is crisp and beautifully browned. Serve warm and watch them disappear at your next gathering.
Recipe adapted from Sandra Lee for Recipe Iseasy Magazine. Photograph by Kana Okada.
