Ingredients
-
1 1/2
-
1/2
-
2
-
2
-
1/2
-
1/2
-
1
-
1
-
-
2
-
1
-
-
-
-
Directions
Chicken and Cheese Empanadas, These can be appetizers or a main dish They’re so easy to make, using the refrigerated pizza crust dough I found this recipe in the July 2003 issue of Sunset magazine , Not very flavorful I might try adding cumin next time
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Steps
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1
Done
|
In a Bowl, Mix Chicken With Swiss Cheese, Red Pepper, Onion and Pepper. |
|
2
Done
|
in a 1 1/2-2 Quart Saucepan, Mix Broth With Cornstarch; Add Cream Cheese, Whisk Over High Heat Until Mixture Is Boiling (it Will Be Very Thick), 2 to 3 Minutes; Scrape Over Chicken Mixture and Combine Well, Adding Salt to Taste. |
|
3
Done
|
on a Lightly Floured Board, Unroll the Pizza Crust Dough; Cut Each Rectangle Crosswise Into Thirds; on One End of Each Piece, Mound About 5 Tablespoons Chicken Mixture; Fold the Other End of Dough Over Filling to Form a Rectangle, Then Fold Edges Together and Pinch to Seal. |
|
4
Done
|
Gently Place Empanadas, Slightly Apart, on a Greased 12 by 15-Inch Baking Sheet; in a Small Bowl, Beat Egg to Blend; Brush Generously Over Each Pastry. |
|
5
Done
|
Bake in a 375 Oven Until Richly Browned, About 22 to 25 Minutes; Transfer to a Rack and Let Cool at Least 10 Minutes. |
|
6
Done
|
Serve Hot or Warm. |
