Categories: Appetizers, Chicken, Tex-Mex

Ingredients

• 2 1/2 cups chopped cooked chicken
• 1/2 cup monterey jack pepper cheese
• 1/2 cup chunky salsa
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 2 tablespoons sour cream
• 1 tablespoon finely chopped jalapeno pepper
• 3 sheets frozen puff pastry, thawed for 30 minutes
• 1 large egg
• 1 tablespoon water

Directions

1. Preheat oven to 400°.

2. In a bowl, combine chicken, cheese, salsa, cilantro, cumin, sour cream, and jalapeno; stir to blend.

3. Place a sheet of puff pastry on a lightly floured surface; roll out to a 13 inch square.

4. With a 3-inch round cutter, cut pastry into 16 rounds.

5. Place a generous teaspoon of chicken mixture slightly off center on each round; brush edges of pastry circles with cold water.

6. Fold circles over filling into half-moon shapes; pinch edges with fingers or a fork to seal tightly; prick with fork.

7. Place on a lightly greased baking sheet; in a small bowl, mix the egg and water with a fork; brush over the empanadas.

8. Repeat with the remaining pastry and filling.

9. Bake empanadas 12-15 minutes or until golden brown; serve warm.

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