Chicken Empanada Appetizer Bites
Easy to make bite-sized mini empanadas
Ingredients
Filling (makes more than 24)
- 4 oz shredded chicken
- ½ can 7.5 oz black beans
- ½ can 5 oz diced tomatoes with hatch green chiles, drained
- ½ can 4.25 oz canned corn
- ½ cup shredded Mexican cheese blend
- 1 TBS Adams ReserveTM Southwest Ancho sear-n-crust rub seasoning OR ½ TBS Adobo seasoning + ½ TBS Sazon seasoning
- 1 tsp salt
- 2 oz lite sour cream
- 2 TBS freshly chopped cilantro
- 14 oz pkg PillsburyTM refrigerated pie crust contains 2 crusts
- 1 egg
Instructions
- Preheat oven to 400°F. Line large cookie sheet with parchment paper.
- Drain and rinse black beans and corn
- Mix together filling ingredients in a medium bowl and set aside.
- Open pie dough and roll out to a ~13-14” circle. Use a 3” biscuit or cookie cutter to cut out ~12 circles per pie crust (24 total from both crusts).
- Whisk egg in a bowl and lightly brush outer edge of each round to help seal.
- Add a small spoonful of filling to each round and close in half. (fill them up as much as you can.) Use a fork to seal the edges together.
- Brush the top of empanadas with egg.
- Bake ~15 min or until the tops are golden brown. Serve with salsa.
