A while back I posted about wrapping things in pastry. This is one of those recipes that I was looking for to include. I was unable to find it at the time but as I have just stumbled upon it I thought I would quickly post it up here today, before I lose it again. Of course there are no pictures to go along with this, if I am honest I will tell you that I didn’t make cute little mouthful, bite sized empanadas (as described below) when I made them, I just stuffed the lot into triangle cut pastry sheets. We ate them as a meal and I think everyone devoured 2 of them each anyway. Maybe one day I will make and eat them properly, delicately, like a lady… but that isn’t likely to be today.
Chicken & Cheese Empanadas
3 cups chopped, cooked chicken
225g pkg shredded cheese (whatever tasty cheese you have)
110g cream cheese, softened
1 chopped red bell pepper
1 or 2 jalapenos, seeded and chopped (I left these out, the taco spice was spicy enough for the kids)
1 Tbsp taco seasoning blend
425g package short pastry sheets
1 egg, lightly beaten
Preheat oven to 190C. In a large bowl, combine the chicken, shredded cheese, cream cheese, red pepper, jalapeno, and taco seasoning. Remove 1 pastry sheet from plastic wrap & place on a lightly floured surface; cut out rounds, using a 8cm cookie cutter.
Re-roll dough as needed. Repeat procedure with remaining pastry, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface.
Using a pastry brush, lightly brush the 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. Place empanadas on a lightly greased baking sheet. Brush tops with beaten egg. Bake at 190C for 20 to 30 minutes or until golden brown.