Ingredients
-
1
-
1/2
-
1/2
-
1
-
1
-
3
-
1/2
-
1
-
2
-
3
-
-
-
-
-
Directions
Chicken Empanadas,Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.,TOO DANG SALTY! SALTY! SALTY! I ended up having to scrape the nice golden-brown crust off the tops, and it was still just insanely salty. The topping was just ridiculous with the salt. I don’t even know if the filling tasted good on it’s own (smelled good), because the only thing we could taste was salt. If I ever make this again, I will try just mixing a couple teaspoons chili powder in with the egg yolks to brush on the tops, and omit all the salt from the topping altogether. Ruined it.,These were quite easy to make and was a nice, simple lunch. Thank you, and I may try with beef or pork. 🙂
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Steps
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1
Done
|
Mix Together First 8 Ingredients, and Refrigerate Until Ready to Assemble Empanadas. |
|
2
Done
|
on a Floured Surface, Roll Out Pie Shells and Cut Into 4-Inch Circles (use All the Pie Dough by Re-Rolling Scraps). |
|
3
Done
|
Place Approximately 2 Tablespoons of Chicken Mixture in Center of Dough Circles. |
|
4
Done
|
Fold Each Circle in Half and Crimp Edges With a Fork. |
|
5
Done
|
Place on a Baking Sheet and Brush Tops With Egg Yolks. |
|
6
Done
|
Sprinkle Top With Mixed Salt and Chili Powder. |
|
7
Done
|
Bake 12-13 Minutes at 400f Degrees. |
|
8
Done
|
Serve Warm or at Room Temperature. |
|
9
Done
|
Freezes Well. |
