CHicken Mini Empanadas


1 package of prepared pie crust
1 can of white chicken, drained or 1 1/2 cups of rotisserie chicken
1 cup of chunky salsa
1 3oz can of sliced olives, drained
1 cup of shredded Mexican cheese blend

*Preheat the oven to 400. In a medium saucepan, combine the chicken, salsa, and the olives. Bring to a boil, then reduce heat and simmer 5 minutes. Remove from heat and stir in cheese. Cool slightly.

*Unroll the pie crust and cut out 3-inch-round circles. Re-rolling the scraps.

*Place about 1T of chicken mixture in the center of each circle. Moisten the edges with water. Fold the circles in half and pinch to seal. Pierce the tops with a fork.

*Place empanadas on a baking sheet and bake for 15 minutes, or until golden. 

serve hot with salsa, sour scream or guacamole.