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Chicken & Cheese Empanadas

Chicken & Cheese Empanadas recipe
photo by:kraft
time
prep:
20 min
total:
57 min
servings
total:
Makes 6 servings
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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  salsa
1
cup  KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1
 egg

Make It

step 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. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap; refrigerate while preparing empanada filling.
step 2
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.
step 3
HEAT oven to 375ºF. Divide dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on parchment-covered baking sheet. 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. Fold in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg.
step 4
BAKE 18 to 20 min. or until golden brown.

Kraft Kitchens Tips

Note
If empanada dough is too dry, add additional water, 1 tsp. at a time, until dough can easily be shaped into ball.
Size-Wise
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Make Ahead
Empanadas can be assembled ahead of time. Place in single layer on parchment paper-covered baking sheet. Refrigerate up to 24 hours. When ready to serve, bake as directed.
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