Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon oil
  • 2 tablespoons onion (chopped)
  • 2 tablespoons bell pepper (chopped)
  • 1 pound ground chicken
  • 2 tablespoons Green Pepper Tabasco Sauce
  • 1 package ready to bake pie crust
  • 1/2 cup sour cream
  • 1 teaspoon garlic salt (I use the one with parsley added)
  • 1 teaspoon Tabasco Sauce (original or Chipotle)

Instruction

  • Heat oil over medium heat.
  • Add onions, and ground chicken and cook until checken is no longer pink
  • Drain oil and add bell pepper and Tabasco sauce. Set aside.
  • Thaw prepared pie crust as directed.
  • Unroll crust and use a round cookie cutter or glass to cut out circles
  • Place crust circles on cookie sheet.
  • Beat one egg in a separate bowl to be used for coating
  • Spoon about 2 teaspoons of chicken mixture onto each circle
  • Sprinkle each empanada with a little pepper jack cheese
  • Fold each empanada in half and add a little egg mixture to the edges.
  • Seal each by pressing a fork along the circle edges. Do this for each empanada.
  • Brush each with egg mixture.
  • Bake in 400 degree oven for 11-13 minutes, or until crust is golden brown.
  • In a separate bowl, combine sour cream, garlic salt and Tabasco sauce. Serve with baked empanadas.