Saturday, November 6, 2010

Mediterranean Chicken Empanadas

With the holidays fast approaching here's an appetizer idea.  I look for recipes around this time of year where the food can be made ahead and frozen.  Then easily reheated the day of a party.  For me, the key to a stress free holiday is planning ahead.  Way ahead! 

1 (15oz) pkg. refrigerated pie crusts 
3 cups chopped cooked chicken
1 (8oz.) pkg. shredded colby cheese
4 oz. cream cheese softened
1/4 cup chopped red bell pepper
1/4 cup chopped marinated artichoke hearts
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. mediterranean seasoning
1 tsp. salt
1 tsp. ground black pepper

Preheat oven to 400 degrees.  In a large bowl combine chicken, cheese, cream cheese, bell pepper, artichoke and all the seasonings.  Mix together.  Unroll 1 pie crust onto a lightly floured surface.  Roll into a 15 inch circle.  Cut out rounds, using a 3 inch cookie cutter.  Re-roll dough as needed.  Repeat process with remaining pie crusts, making 12 to 15 circles.  Arrange 1 round on a flat surface.  Lightly brush edges of crust with water.  Place 1 heaping teaspoon 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.
At this point, you can freeze the empanadas for up to 1 month. 
Or arrange the empanadas on a lightly greased baking sheet.  Bake for 15 mins. in a 400 degree oven.

No comments:

Post a Comment

Related Posts with Thumbnails