These empanadas are like little spicy pockets of flaky brilliance. In all honesty, pie crust is not usually embraced at my house because of its reputation as “the soggy bottom crust.” But these empanadas bake up to a flaky crisp thanks to the relative lack of soggy-inducing ingredients on the inside and the addition of an egg wash on the outside. So tasty and flaky. Might want to make a double batch. We blew through 24 in one meal. No leftovers at all.
1 T butter
1/2 c chopped sweet onion
2 T finely chopped green pepper
1 c cooked chicken, finely chopped
1 packet McCormick chicken taco seasoning
1 15-oz. package prepared pie crust (2 crusts)
1 egg, beaten
Heat butter in skillet over medium heat. Cook onions and peppers 5 minutes or until onions are translucent. Stir in chicken, 2 tablespoons of the chicken taco seasoning and 1 tablespoon water. Turn to low and simmer 5-10 minutes. Remove from heat and cool slightly.
Meanwhile, unroll pie crusts on lightly floured surface. Cut 3-inch circles with biscuit cutter. Reroll dough scraps and cut additional circles to equal 24 total.
Place 1 tablespoon chicken mixture in center of each pie crust circle. Brush edges lightly with water. Fold one side of dough over filling to form half circle. Seal edges with fork. Place on baking sheet. (Make one at a time as the dough stretches better if it isn’t softened by the filling.) Brush tops with beaten egg.
Bake at 350°F for 16-18 minutes or until golden.