Chicken mini empanadas
Rebecca Dunsworth @cook_2731994
Cooking Instructions
- 1
Remove pie crusts from packaging and let warm at room temperature for 15 mins
- 2
Preheat oven to 400.
- 3
In medium saucepan, combine chicken, salsa, and olives. Bring to boil, then simmer over medium heat for 5 mins. Remove from heat.
- 4
Lay pie crusts on flat surface, and cut into 3-3 1/2 inch rounds. Each crust will yield 8 - you will need to roll the scraps for the last one.
- 5
Place a teaspoon of chicken mixture on each of the 36 rounds. Top each one with cheese, evenly distributed. Fold the circles in half, and press edges together with fork to seal.
- 6
Place empanadas on parchment lined baking sheets and bake for 15 mins or until golden. Serve hot with salsa, sour cream, or guacamole, if desired.
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