Ingredients Jump to Instructions ↓

  1. 4 ounces cream cheese

  2. 2 tablespoons chopped fresh cilantro

  3. 2 tablespoons salsa

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon ground cumin

  6. 1/4 teaspoon garlic powder

  7. 1 cup finely chopped cooked chicken

  8. 1 box (15 ounces) refrigerated pie crusts (two 11-inch rounds), at room temperature

  9. 1 egg, beaten

  10. Additional salsa

Instructions Jump to Ingredients ↑

  1. Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted. Add cilantro, salsa, salt, cumin and garlic powder; stir until smooth. Stir in chicken; remove from heat.

  2. Roll out pie crust dough slightly on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Reroll dough scraps and cut enough additional to make 20 rounds.

  3. Preheat oven to 425°F. Line 2 baking sheets with parchment paper or foil. Place about 2 teaspoons chicken mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal.

  4. Place 10 empanadas on prepared baking sheets; brush lightly with egg. Bake 16 to 18 minutes or until lightly browned. Serve with salsa.


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