Chicken Chili Verde Empanadas

Green chilies and chicken are baked in pie dough rounds, for flaky Mexican empanadas.

INGREDIENTS
Serves: 12

12 frozen pie dough rounds
1 ea whole, large egg
2 tablespoon cool water

DIRECTIONS

    1. Thaw pie dough, covered, at room temperature 15-30 minutes until flexible or refrigerate overnight.
    2. Whisk egg and water together in small bowl; hold for assembly.
    3. Combine chicken, chilies, salsa and cheese in large mixing bowl.
    4. Deposit #12 (approx. 3oz) of mixture on half of dough round.
    5. Brush edges of crust with beaten egg; fold dough over filling and crimp with fork to seal.
    6. Place on parchment-lined sheet pan and bake as directed below until flaky; serve warm!
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