Empanadas

I made these last night and the filling was really good! It's a slight variation on a Paula Deen recipe. I made small empanadas, but you could also do two larger ones. I have extra filling and I am going to use it for enchiladas later in the week...yum.



Empanadas
3 cups cooked, shredded chicken
8 oz. shredded Colby/Monterrey Jack cheese blend
4 oz. cream cheese, softened
1/4 cup red bell pepper, diced
1 jalapeno, seeded and minced (it won't be too hot)
1 green onion, chopped (green and white)
1 Tbsp. ground cumin
1 1/2 tsp. salt
1/2 tsp pepper
1 egg
1 15 oz. package refrigerated pie crust.

Preheat oven to 400 degrees. Lightly spray a cookie sheet with cooking spray (Pam).

Combine all of the ingredients for filling (not including the pie crust or egg). Roll out pie crust to 17". You can either cut 3" circles with a cookie cutter or make one large empanada. Place a good amount of the filling on one side of each circle, brush edges with water, fold over, and seal with fork. Beat egg with a little water and brush the top of each empanada.

Place on cookie sheet and bake for 15 minutes until golden brown.

Serve with sour cream, salsa, or guacamole.