Recipes

NOTE - You can make the filling either in the microwave or in the skillet)

In a large skillet, melt butter; stir in chicken broth, seasonings and cream cheese. Stir until melted.

Remove from heat and add chicken.

For pastry, combine flour, salt and paprika in a bowl; Cut in butter until the mixture resembles course crumbs. Gradually add water, tossing with a fork until a ball forms.

On a floured surface, roll out pastry to 1/16 inch thickness. Cut with a 2 1/2 inch round cookie cutter (or use the top of a cup dipped in flour).

After circles are cut out of dough, mound a deaping Tsp. of mixture onto half of each circle. Top with tsp. of shredded colby jack cheese. Fold dough over filling. Press edges together with a fork to seal.

Place on ungreased baking sheets. Repeat with remaining filling and pastries circles. Bake at 375' for 15-20 minutes or until golden.

ENJOY!!! These are so yummy!

NOTE *These empanadas can also be made with taco meat or different types of cheese! Also, when I am short on time, I sometimes use the pillsbury refrigerated pie crusts that roll out!