Mini Chicken Empanadas

Mygsds

Found these last night while looking for ones to take to a party. Of course, had to make a practice batch to see... OMG, really good.. Had to share

Ingredients
1 cup finely chopped cooked chicken.. I used from a rotisserie chicken that I bought
2/3 cup shredded Colby-Monterey Jack cheese
3 tablespoons cream cheese, softened
4 teaspoons chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (14.1 ounces) refrigerated pie pastry


Nutritional Facts
1 empanada equals 81 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 108 mg sodium, 7 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Directions

In a small bowl, combine the first eight ingredients. On a lightly floured surface, roll each pastry sheet into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter.
Place about 1 teaspoon filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal.
Transfer to greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 2-1/2 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mini Chicken Empanadas in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p230


Read more: http://www.tasteofhome.com/recipes/mini-chicken-empanadas#ixzz37Gk0LfBD