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Ingredients
- 2 11 -ounce packages pie dough mix
- 1 9 .75-ounce can white chicken meat, drained, or 1 1/2 cups shredded rotisserie chicken
- 1 cup chunky salsa
- 1 3 -ounce can sliced ripe olives
- 1 cup shredded Mexican cheese blend
- All-purpose flour, for dusting
Method
- Prepare the pie dough according to the package directions for a double-crust pie.
- Wrap the dough in plastic wrap and chill.
- Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and olives.
- Bring to a boil, then reduce the heat and simmer 5 minutes.
- Remove from the heat and stir in the cheese.
- Cool slightly.
- On a flour-dusted surface, roll out the dough to inch thick.
- Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed.
- Place about 1 tablespoon chicken mixture in the center of each circle.
- Moisten the edges with water.
- Fold the circles in half and pinch to seal.
- Pierce the tops with a fork.
- Place the empanadas on a baking sheet and bake 15 minutes, or until golden.
- Serve hot.
- Photograph by Kana Okada
