Chicken Mini Empanadas

1. 1

   Prepare the pie dough according to the package directions for a double-crust pie.

2. 2

   Wrap the dough in plastic wrap and chill.

3. 3

   Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and olives.

4. 4

   Bring to a boil, then reduce the heat and simmer 5 minutes.

5. 5

   Remove from the heat and stir in the cheese.

6. 6

   Cool slightly.

7. 7

   On a flour-dusted surface, roll out the dough to inch thick.

8. 8

   Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed.

9. 9

   Place about 1 tablespoon chicken mixture in the center of each circle.

10. 10

    Moisten the edges with water.

11. 11

    Fold the circles in half and pinch to seal.

12. 12

    Pierce the tops with a fork.

13. 13

    Place the empanadas on a baking sheet and bake 15 minutes, or until golden.

14. 14

    Serve hot.

15. 15

    Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.