Servings 16 empanadas
- 8 frozen pot pie crust dough
- 2/3 cup water cool (approx. 72°F)
- 2/3 cup raisins golden
- 2 cups Gourmet Ranch chicken trim cooked
- 4 tsp. Honey
- 2/3 cup Cilantro fresh, chopped
- 2/3 cup Chiles green, canned, chopped
- 1/2 tsp. Salt garlic
- 1/4 tsp. Cumin ground
- 1 tsp. Pepper sauce red
- 1 1/2 cups Cheese Monterey Jack, shredded
- 2 eggs beaten
Thaw pot pie crusts at room temperature until flexible.
Heat water in microwave 1 minute, add raisins and set aside.
Combine chicken, honey, cilantro, green chiles, garlic salt, cumin, red pepper sauce in large mixing bowl.
Drain raisins, add to mixture and stir; fold in cheese and set aside.
Cut each pot pie crust in half; fill with 1 oz (#30 scoofilling.
Brush edge of crusts with beaten egg; fold in half.
Crimp or press with fork to seal and place on parchment-lined full sheet pan.
Brush tops with egg and bake as directed.
Convection Oven* 350°F 7-12 minutes
Standard oven 400°F 12-17 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.
GOURMET RANCH ITEM NUMBERS:
G20161 CHICKEN BREAST TRIM PIECES 1/10# AVG
G20162 CHICKEN BREAST TRIM PIECES 2/10# AVG
G20163 CHICKEN BREAST TRIM PIECES 1/40# AVG
Recipe courtesy of General Mills