Ingredients
- 2 medium boneless skinless chicken breast halves
- 2 tablespoons italian salad dressing
- ½ cup cooked rice
- ½ cup shredded co-Jack cheese
- ¼ cup salsa
- 2 tablespoons sour cream
- 1 ½ packages frozen puff pastry sheet, thawed, 17 1/4 ounce
- 1 egg, beaten
- 1 tablespoon water
chicken, main dish
chicken, main dish
Directions
In a shallow dish, marinate chicken in salad dressing at room temperature for 30 minutes.
Broil or grill chicken. To broil: Preheat broiler for 5 to 10 minutes. Arrange chicken on unheated rack of broiler pan. Place pan under broiler so surface of chicken is 4 to 5 inches from heat. Broil 12 to 15 minutes or until chicken is tender and no longer pink, turning pieces after 6 minutes. Cool slightly. Cook rice while chicken cooks.
Chop or shred chicken. In a bowl, combine chicken, rice, cheddar cheese, salsa, and sour cream.
Place a sheet of puff pastry on a lightly floured surface. Roll to a 13-inch square. With a 3 inch round cutter, cut pastry into 16 rounds. Place a generous teaspoon of chicken mixture slightly off center on each round. Brush edges of pastry circles with cold water. Fold circles over filling into half-moon shapes. Pinch edges with fingers or a fork to seal tightly. Prick with a fork. Place on a lightly greased baking sheet. Combine the egg and the 1 tablespoon water; brush over the empanadas. Repeat with the remaining pastry and filling.
Bake empanadas in a 400 degree oven for 12 to 15 minutes or until golden brown. Serve warm.
Combined two internet recipes to make these. Can use frozen pie crusts instead of puff pastry sheet, but the pastry sheet tastes better I think.
