Easiest Way to Prepare Andrew Copley Chicken mini empanadas

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chicken mini empanadas. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Wrap the dough in plastic wrap and chill. In a medium saucepan, combine the chicken, salsa and olives. Mini Chicken Empanadas Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. Lightly brush edges of crust with water.

Chicken mini empanadas is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Chicken mini empanadas is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook chicken mini empanadas using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken mini empanadas:

1. Make ready 2 packages ready to bake pie crusts (4 9" rounds)
2. Prepare 9 oz package short cuts chicken breast, chopped
3. Get 3/4 cup chunky salsa
4. Prepare 3 oz can sliced ripe olives
5. Prepare 3/4 cup shredded Mexican cheese blend
6. Prepare Extra salsa, sour cream, and guacamole for serving (optional)

Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions. Make filling: Place chicken breast, half the onion, and the bay leaf in a medium saucepan. Cover with cold water, and bring to a boil over medium-high heat.

Instructions to make Chicken mini empanadas:

1. Remove pie crusts from packaging and let warm at room temperature for 15 mins
2. Preheat oven to 400.
3. In medium saucepan, combine chicken, salsa, and olives. Bring to boil, then simmer over medium heat for 5 mins. Remove from heat.
4. Lay pie crusts on flat surface, and cut into 3-3 1/2 inch rounds. Each crust will yield 8 - you will need to roll the scraps for the last one.
5. Place a teaspoon of chicken mixture on each of the 36 rounds. Top each one with cheese, evenly distributed. Fold the circles in half, and press edges together with fork to seal.
6. Place empanadas on parchment lined baking sheets and bake for 15 mins or until golden. Serve hot with salsa, sour cream, or guacamole, if desired.

Make filling: Place chicken breast, half the onion, and the bay leaf in a medium saucepan. Cover with cold water, and bring to a boil over medium-high heat. For the empanadas: Combine chicken, cheddar, olives, cilantro, lime juice, and chipotle in bowl. Season with salt and pepper to taste. Press around sealed edges with a fork.

So that’s going to wrap this up for this special food chicken mini empanadas recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!