Chicken Empanadas

From: M Calzada

On Sep 25, 2009

These are so good. I found Empanada circles in the frozen section of a latin market and they were very easy to use. they are called discos. I cut salt in half for the inside mixture and only used 1/2 tsp for the top. I will be making these again real soon.

From: Sherri T Is Me

On Aug 30, 2009

I cut back to 1/2 tsp. of salt and we loved them! DS and his friend had more than their fair share (I only got 1) and raved about them at the table. Guess what I'm making again soon so I can have more than 1??? You guessed it these Chicken Empanadas!

From: Meredith K.

On May 18, 2003

UPDATE — I made a half recipe of these again today, and they came out tastier. This time I used just under a cup of shredded chicken, and only a half cup or less of Monterey Jack (no cheddar this time). I moistened the mix with about a tablespoon of green taco sauce (La Victoria brand), and gave it a generous dose of chili powder and some salt. I used one green onion (next time I;; try red onion), and about a tablespoon of finely chopped tomato. What especially made them good this time, though: I remembered to brush 'em with egg yolk and sprinkle on the salt and chili powder, which adds flavor and makes them crisp. With 1 pie crust, I got 13 appetizers using a 3" round cookie cutter. (Someone more deft with a rolling pin might get one more.) 12 min. at 400° was just right. Excellent this time! Thank you, Miss Annie!

From: Just Cher

On May 28, 2002

Miss Annie, all I can say if yum!!!! I have been taste testing several appetizers for a shower I am throwing- Tested these on hubby & daughter and the said they were awesome. Really great flavor and very easy. This is truely one of the winners!