Mini Chicken Empanadas Recipe

Ingredients

1

                        box (14.1 oz) refrigerated Pillsbury™ Mini Pie Crusts (14 Count), softened as directed on box

1/2

cup diced cooked chicken

1/4

cup diced tomatoes with mild green chiles, well drained (from 10-oz can)

2

tablespoons diced onion

2

tablespoons shredded cheddar cheese

1/8

teaspoon chili powder

Dash salt

Preparation

Heat oven to 400°F. Remove crusts from pouches; slowly and gently unroll on work surface. Separate into 14 crusts; discard scraps.

Line large cookie sheet with cooking parchment paper. Place 7 crusts on cookie sheet, spaced evenly apart. Set aside.

In medium bowl, mix chicken, tomatoes, onion, cheese, chili powder and salt. Spoon about 2 tablespoons chicken mixture on each crust on cookie sheet to within 1/2 inch of edge. Top crusts with remaining 7 crusts; press edges together with fork to seal. Prick top of each crust twice with fork.

Bake 12 to 15 minutes or until edges are deep golden brown. Cool 5 minutes. Serve warm.