MINI CHICKEN EMPANADAS RECIPES

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter., Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.

Steps:

• {"@type": "HowToStep","text": "Heat the oven to 425 degrees. Move the oven rack to the center position. " }
• {"@type": "HowToStep","text": "Mix the chicken, cheese, chiles, adobo sauce, taco sauce and chopped cilantro in medium bowl. " }
• {"@type": "HowToStep","text": "On a lightly floured work surface, roll out one pie crust to a 12-inch circle. Using a 3-inch round cutter, cut out 15 circles. " }
• {"@type": "HowToStep","text": "Using half the chicken mixture, place 1 slightly rounded teaspoon mixture in center of each circle. Brush the outside edges lightly with the egg. Fold over to make half-moons and pinch the edges to seal. " }
• {"@type": "HowToStep","text": "Place the empanadas 1-inch apart on a large ungreased cookie sheet. Press around sealed edges with a fork. Prick the tops with a fork and brush with the egg. Bake in the center of the oven for 10 to 12 minutes or until golden brown. " }
• {"@type": "HowToStep","text": "Meanwhile, using the remaining pie crust and chicken mixture and cheese, prepare the remaining appetizers. Place the second batch of empanadas on another cookie sheet. Bake as directed above. " }
• {"@type": "HowToStep","text": "Mix the sour cream and garlic powder in small bowl. Serve the empanadas with a dollop of the sour cream mixture." }