Speedy Chicken Empanadas

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Lightly grease a baking sheet.

3. 3

   In a large bowl, combine the chicken and next 7 ingredients.

4. 4

   Unroll 1 piecrust onto a lightly floured surface.

5. 5

   Roll into a 15-inch circle.

6. 6

   Cut out rounds, using a 3-inch cookie cutter.

7. 7

   Re-roll dough as needed.

8. 8

   Repeat procedure with remaining piecrusts, making 12 to 15 circles total.

9. 9

   Arrange 1 round on a clean, flat surface.

10. 10

    Lightly brush the edges of crust with water.

11. 11

    Place 1 heaping teaspoon of chicken mixture in the center of the round.

12. 12

    Fold the dough over the filling, pressing the edges with a fork to seal.

13. 13

    Repeat with the remaining rounds and chicken mixture.

14. 14

    (Up to this point, the recipe can be made ahead and frozen for up to 1 month).

15. 15

    Arrange empanadas on the prepared baking sheet.

16. 16

    Bake for 15 minutes.

* Per serving · 4 servings · Values may vary.