MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mini Chicken Empanadas
Categories: Poultry, Cheese, Vegetables, Chilies, Pastry
Yield: 24 servings

1 c Fine chopped, cooked
- chicken
2/3 c Shredded Colby-Monterey Jack
- cheese
3 tb Cream cheese; softened
4 ts Chopped red bell pepper
2 ts Chopped seeded jalapeno
1 ts Ground cumin
1/2 ts Salt
1/8 ts Pepper
2 Sheets refrigerated pie
- crust
Egg wash & salsa verde; opt

Set oven @ 400ºF/205ºC.

In a small bowl, combine the first 8 ingredients. On a
lightly floured surface, roll each dough into a 15-inch
circle. Cut with a floured 3-in. round biscuit cutter.

Place about 1 teaspoon filling on half of each circle.
Moisten edges with water. Fold crust over filling. Press
edges with a fork to seal.

Transfer to greased baking sheets. If desired, brush
with egg wash. Bake until golden brown, 12-15 minutes.
Remove to wire racks. Serve warm, with salsa if desired.

Betty Fulks, Onia, Arkansas

Makes: 2 dozen

RECIPE FROM: https://www.tasteofhome.com

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