chicken & cheese empanadas

PREP: 20 min.
TOTAL: 57 min.
MAKES: 6 servings.
 

what you need

• 1 cup flour
• 1⁄2 tsp. Calumet Baking Powder
• 1⁄2 tsp. salt
• 1⁄4 cup shortening
• 1⁄4 cup plus 1 Tbsp. cold water, divided
• 1⁄2 lb. boneless skinless chicken breasts, cut into 1⁄2-inch pieces
• 1⁄2 cup chopped onions
• 1⁄2 cup chopped green peppers
• 1⁄2 cup Taco Bell®Home Originals® Thick 'N Chunky Medium Salsa
• 1 cup Kraft Mexican Style Shredded Four Cheese with a Touch of Philadelphia
• 1 egg

make it

1. MIX flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1⁄4 cup water, stirring until mixture forms ball.

2. KNEAD dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap; refrigerate while preparing empanada filling. Cook chicken, onions and peppers in nonstick skillet on medium-high heat 5 min. or until chicken is no longer pink. Add salsa; cook and stir 2 min. Cool completely.

3. HEAT oven to 375 degrees F. Divide dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on large sheet of parchment paper.

4. STIR cheese into chicken mixture; spoon about 1⁄2 cup onto half of each dough round. Beat egg and remaining water; brush onto edges of dough rounds. Slide parchment onto baking sheet.

5. FOLD dough rounds in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg. Bake 18 to 20 min. or until golden brown.