Empanadas

Empanadas
Amy Schmidt, 04/08

Non stick cooking spray
2 roasted skinless chicken breasts, finely diced
1/2 cup finely chopped green, red, or yellow bell pepper
1/2 cup finely chopped onion
1 tsp. chopped or pressed garlic
1 cup chopped tomatoes
Freshly ground black pepper
1/2 tsp. paprika, optional
1/2 tsp. salt, optional
1 box (15 oz.) prepackaged foldable pie-crust dough

1. Preheat oven to 375*F. Coat baking sheet and large nonstick skillet with spray or oil. Add chicken, peppers, onions, and garlic to skillet; cook until onions are tender (about 4 minutes); add 1-2 Tbsp. water if needed. Stir in tomatoes, black pepper, paprika, and salt; cook 1-2 minutes. Set aside.

2. Unfold pie crust and use 4" round cookie cutter to press out circles. Roll remaining scraps of dough together, then cut out more circles.

3. Place about 1/8 cup filling on one side of dough circle. Fold over the other half and press the edges together with a fork to seal in the filling. Place on prepared baking sheet. Repeat filling and sealing remaining dough circles.

4. Bake until lightly browned on top and bottom, about 20 minutes.