Chicken Empanadas

From: Chef #1147665

On Mar 30, 2009

I was going to give these 4 stars because of the saltiness, but I think people should give these a try, so I kept it at 5. I have only made these once, and the tops had WAY too much salt, as others stated, even without using all of the salt called for. I will make these again, though, because they were still very delicious and flavorful, and simple to make. I used canned chicken, and that made it super easy. I will definitely cut way back on the salt, but other than that, this recipe is wonderful. BTW, does anyone know if you freeze them before or after baking? What's the best way to reheat them? Thanks.

From: sara12972

On Mar 10, 2009

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!