Chicken & Cheese Empanadas

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1/4 cup cold water, plus 1 tablespoon cold water
• 1/2 lb boneless skinless chicken breast, cut into 1/2 inch pieces
• 1/2 cup onion, chopped
• 1/2 cup green pepper, chopped
• 1/2 cup salsa
• 1 cup kraft mexican style shredded four cheese with a touch of philadelphia
• 1 egg

Recipe

• 1 mix flour, baking powder and salt in medium bowl.
• 2 cut in shortening with pastry blender until mixture resembles coarse crumbs.
• 3 gradually add 1/4 cup water, stirring until mixture forms ball.
• 4 knead dough on lightly floured surface 5 minutes or until smooth and elastic.
• 5 wrap tightly in plastic wrap; refrigerate while preparing filling.
• 6 cook chicken, onions and peppers in nonstick skillet on medium high heat 5 minutes or until chicken is no longer pink. add salsa; cook and stir 2 minutes. cool completely.
• 7 heat oven to 375.
• 8 divide dough into 6 pieces. roll out each piece on lightly floured surface to 7-inch round; place on large sheet of parchment paper.
• 9 stir cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round.
• 10 beat egg and remaining water; brush onto edges of dough rounds. slide parchment onto baking sheet.
• 11 fold dough rounds in half to enclose filling. press tops lightly to remove excess air; seal edges with fork. brush tops with remaining egg.
• 12 bake 18-20 minutes or until golden brown.