Time: 45 min.
Complexity: easily
Servings: 36

These miniature Mexican pies are easy to make with store-bought pie mix, and the filling can be filled with leftover grilled or baked chicken mixed with store-bought salsa and grated cheese. The secret ingredient in this recipe is olives, which add a richer, more complex flavor.

Ingredients:

• 2 packages of 300g pie dough mix
• 1 can (280 g) canned white chicken, drained, or 1 1/2 cups shredded rotisserie chicken
• 1 cup salsa with vegetable pieces
• 1 can (90 g) chopped ripe olives
• 1 cup shredded Mexican cheese mix
• Premium flour, for dusting

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, puff pastry, salsa sauce, olive, Monterey Jack cheese

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Preparation:

Step 1
• Mix the pie dough according to the package instructions. Wrap the dough in plastic wrap and refrigerate.
Step 2
• Preheat oven to 200°C.
Step 3
• In a medium saucepan, combine the chicken, salsa, and olives. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir in the cheese. Let the filling cool slightly.
Step 4
• On a floured work surface, roll out the dough to a thickness of 0.5 cm. Using a 7.5 cm round cookie cutter, cut out 36 circles from the dough (gather scraps and re-roll if necessary). Spoon about 1 tablespoon of the chicken mixture into the center of each circle. Moisten the edges with water.
Step 5
• Fold the circles in half and pinch the edges to seal. Prick the top of the dough with a fork. Place the empanadas on a baking sheet and bake for 15 minutes or until golden brown. Serve warm.

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