Chicken Empanadas

Ingredients:


3 c diced cooked chicken
1 8oz package shredded Colby and Monterey Jack cheese
8 oz cream cheese, softened
1/4 c chopped red bell pepper
1 T ground cumin
1 1/2 t salt
1/2 t pepper
refrigerated pie crusts, empanada dough or empanada wrappers
water


Directions:

Preheat oven to 400 degrees F.

In a Thatsa Bowl (Thatsa Bowl Jr pictured), combine all ingredients except for the dough and water.

Unroll 1 piecrust or dough onto a lightly floured surface. Use the bottom of the Empanada Maker to cut a circle.

Place each round on top of the Empanada Maker.



Place 1-2 T of the chicken mixture in the middle of the Empanada Maker. Do not overfill. Lightly brush edges with water. This will help seal the empanada.


Fold and press together to seal. Gently remove and place on cookie sheet covered in foil, or better yet, topped with a Silpat. You may brush the top with a beaten egg for shine. Bake for 15 minutes.

These also freeze well. To flash freeze, line up on a cookie sheet covered in foil, or a Silpat. Freeze for 2 hours. Take out, store in a Freezer Mate. Can be baked from frozen, takes about 10 minutes longer.