Mini Empanadas

Serves 

Yield 20 empanadas

Source
Norseland

Ingredients

• 1 package refrigerated pie crust
• Fillings

Potato-Onion-Cheese

• 1 1/4 cups mashed potato
• 1/2 teaspoon cumin powder
• 1 4-ounce can diced green chilies, not drained
• 1/2 teaspoon salt or to taste
• 3 to 4 cloves garlic, chopped
• 2 cups finely chopped cooked green onions (white and green parts)
• 6 ounces Jarlsberg or Jarlsberg Lite cheese, diced

Chorizo-Chicken-Cheese

• 1 1/2 cups diced cooked chorizo
• 1 1/2 cups cooked chicken, shredded or diced
• 2/3 cup mashed potatoes
• 6 ounces Jarlsberg or Jarlsberg Lite cheese, diced
• 1/3 cup packed chopped parsley (stems included)
• Salt and pepper, to taste

Preparation 

1. Potato-Onion-Cheese: Mix all ingredients together in a bowl. Set aside.
2. Chorizo-Chicken-Cheese: Mix all ingredients together in a bowl. Set aside.
3. To make empanadas: Preheat oven to 400°F. Unroll dough and cut out 20 4-inch rounds.
4. Place 2 tablespoons filling in center of each round. With wet fingers, moisten inside edges of dough and gently stretch over filling to make half moon shape. Using fork tines, crimp edges to seal.
5. Bake empanadas on parchment-lined cookie sheet, about 14 to 16 minutes, or until light golden brown. Serve warm.