America's recipe : Chicken Empanadas

Looking for a traditional Latin America's recipe? Find out how to make chicken empanadas, perfect to be served for brunch.

INGREDIENTS

Ingredients

• Chicken
  500 g, chopped, cooked
• Colby and Monterey cheese
  225 g, shredded
• Cream cheese
  110 g, softned
• Bell pepper
  40 g, chopped
• Onion
  30 g, chopped
• Mushrooms
  20 g, chopped
• Jalapeno
  1, rinsed, seeded and chopped
• Cumin
  1 tbsp, ground
• Salt
  1 tsp
• Black pepper
  Freshly ground, to taste
• Pie crust
  1 package refrigerated (400 g)
• Flour
  for work surface
• Water
  for brushing

PREPARATION

Preheat oven to 400º F / 200º C. Line a baking sheet with parchment paper.

In a large bowl, combine the chicken and the other ingredients: Colby and Monterey cheese, cream cheese, bell pepper, chopped jalapeno, onion and mushrooms, cumin, salt.  

Unroll each pie crust onto a lightly floured surface.

Roll out into a 15-inch / 38 cm circle. Cut out rounds, using a 3-inch cookie cutter.

Use all the dough by re-rolling the dough scraps, making 12 to 15 circles total.

Working with 1 round at a time, lightly brush the edges of the crust with water.

Place 1 heaping spoonful of chicken mixture in the center of the round.

Fold the dough over the filling, pressing the edges with a fork to seal.

Repeat with the remaining rounds and chicken mixture.

Arrange empanadas on the prepared baking sheet.

Bake for 15 minutes.

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