Chicken Empanadas on a a Hot Las Vegas Day

Today I have been cooking all day like a fool.  It's only 100 degrees out, so why not cook in a hot kitchen.  First I made guacamole with instructions on how to freeze it from Haas Avocados.  You have to puree the avocado with 1 tbsp. lemon juice or lime juice per avocado and then freeze it in any air-tight container.  This was from the professionals.  When I am ready to use it, I will de-frost it and add chopped tomatoes and onions.

Next, I made my trip to the grocery store, bought a rotisserie chicken, chopped it up and made chicken salad and chicken empanadas.  The chicken salad, I completed with shredded Colby-jack cheese, mayonnaise, onions & mustard-a little of this.

The chicken empanadas were for a future party at my home. And this is my recipe that I am featuring today.  This comes "Taste of Home Holiday Celebrations 2010" and sells on my amazon storefront for $9.99 as a used book in almost brand new condition.  www.amazon.com/stores/oneofakindcookbooks . This recipe used refrigerated pie crusts, that were a little thick for the empanadas.  Next time, I might roll out the pie crusts to a thinner crust.  The filling inside was tremendous.  I don't use much cumin usually, but this definitely brought out the flavor.  Next time I would add corn as well, because I like corn.  This was easy to prepare, it only took about 20 minutes to get this appetizer together and bake for 12-15 minutes.  Great appetizer for you to try.

 

Mini Chicken Empanadas

1 cup finely chopped cooked chicken

2/3 cup shredded Colby-jack cheese

3 tbsp. cream cheese, softened

4 tsp chopped sweet red pepper

2 tsp chopped seeded jalapeno pepper

1 tsp ground cumin

1/2 tsp salt

1/8 tsp pepper

1 pkg (15 oz) refrigerated pie pastry

 

In a small bowl, combine eight ingredients.

 

Then on a lightly, floured surface, roll each pastry into a 15-inch circle.  Cut pastry with a floured 3-in round biscuit cutter.  Place a heaping teaspoonful of filling on one side of each circle.  Brush edges of pastry with water.  Fold circles in half.  Place on greased baking sheets.  With a fork, press edges to seal.  Bake at 400F for 12-15 minutes or until golden brown.  Serve warm.

2 1/2 dozen

 

Happy Cooking!