Tuesday, February 18, 2014


2 pkg (11-oz each) pie dough mix
1 can (9.5-oz) white chicken meat, drained OR 1 1/2 cups cooked chicken
1 cup chunky salsa
1 can (3-oz) sliced ripe olives
1 cup shredded Mexican-blend cheese
flour for dusting

Prepare pie dough according to the package instructions for a double crust pie.  Wrap dough in plastic wrap and chill.

Preheat oven to 400 degrees.

In a medium saucepan, combine the chicken, salsa, and olives; bring to a boil. Reduce heat and simmer mixture for 5 minutes. Remove from heat and stir in the cheese.  Allow to cool slightly.

On a flour-dusted surface, roll out the dough to a 1/8-inch thickness.  Using a 3-inch round cutter, cut out 36 circles, rerolling scraps as needed. Place about 1 tablespoon of the mixture in the center of each circle. Moisten the edges with water and fold the circles in half; pinch edges to seal. Make some small piercings with a fork on the top.

Place empanadas on a baking sheet and bake 15 minutes or until golden.

Serve hot.

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