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Easy Empanadas

THE DOUGH

6 packages Pillsbury pie crust

Allow pie crust to warm to room temperature. Open and unfold. Using a round cookie cutter approximately 4" in diameter, cut circles from each quarter of the pie crust.

CHICKEN FILLING

15 oz canned chopped cooked chicken
2 tbsp sliced almonds
1/4 cup raisins
1 tsp chili powder
2 tbsp mild salsa
1 egg

Combine chicken, almonds, raisins, chili powder, salsa, and egg in a medium-sized mixing bowl.

- OR -

BEEF FILLING

1/4 onion, chopped
1 lb ground beef
1 small can chopped olives
4 chopped mushrooms
2 hard-boiled eggs, chopped

In a pan, brown onion. Add ground beef. Sprinkle with salt and pepper if desired. When brown, drain and put in a bowl. Add olives, mushrooms, and chopped hard-boiled eggs to beef.

PUTTING IT ALL TOGETHER

Put two tablespoons of the filling mixture onto each circle (to one side). Fold the circles over and press the edges together with a fork to seal the empanadas.

Bake empanadas in 400 degree oven for 15 minutes.

Makes 24 empanadas.


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Jenn Raley Miller