Monday, December 12, 2011

Chicken Cordon Bleu Empanadas

3 pounds poached or roasted chicken breasts, diced or shredded
1 pound of Black Forest ham, thinly sliced and chopped
16 ounces shredded Swiss cheese
16 ounces cream cheese, softened
1 small bunch of scallions, finely chopped
1 1/2 tablespoons of garlic powder
1 1/2 tablespoons dry mustard
1 tablespoon black pepper
50 empanada wrappers (I prefer Goya brand)

Mix all ingredients (but wrappers) in a large bowl and adjust seasonings to taste. (I omitted salt, given the saltiness of the ham.) Place a heaping tablespoon of the filling in the center of a wrapper. Wet the edge of the wrapper before folding it in half and sealing it with a fork or empanada press. Freeze. Brush with melted butter, egg, or olive oil and sprinkle with salt before baking at 375 for 30 minutes or until brown.

Makes 50.

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