Empanadas

I loved this simple recipe from Cinnamon Spice and Everything Nice and everyone ate the empanadas happily. Elle thought it was great fun to help make them, especially cutting the dough, which we did with a large plastic cup, and folding the empanadas. There were plenty of leftovers, which I froze and have since reheated and enjoyed all over again!

Chicken Empanadas

Ingredients  8 ounces full fat or light cream cheese 2 overflowing cups cooked shredded chicken 1/3 cup sour cream 1 + 1/2 cups fresh shredded sharp cheddar cheese 4 ounce can diced jalapenos, drained 1/2 cup corn coarse salt and fresh black pepper, to taste 1 beaten egg 1 tablespoon milk or water 4 store-bought refrigerated pie crusts. Instructions Melt the cream cheese in a microwave proof bowl until warm enough to stir about 25 - 50 seconds. Add the chicken to a large mixing bowl with the cream cheese, sour cream, cheddar, jalapenos and corn. Mix well and season to taste with salt and pepper. In a small bowl beat the egg and milk together. Fill a separate small bowl with cold water. Line 2 baking sheets with parchment paper or lightly grease them with oil. On a lightly floured work surface roll out one of the dough to about 1/8-inch thick, if necessary. Cut out 4-inch circles using a biscuit/cookie cutter or a bowl and paring knife. Place about 1 tablespoon of the filling onto each circle. Use a pastry brush or your fingers to paint the edges of each circle with water then fold over and press the edges together with the tines of a fork. Refrigerate them for 20 minutes. Repeat until all the filling is used re-rolling scraps of dough if needed. Preheat the oven to 400 degrees F. Brush the empanadas lightly with the egg mixture and bake 14 - 17 minutes until golden brown and piping hot in the centers. Serve hot or at room temperature.