Spicy Chicken Empanadas Paula Deen

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Dh and i watched paula deen make these today and he's anxious for me to try them now! these were served at paula's surprise 60th birthday party. using a rotisserie chicken from the deli and refrigerated pie crust for the dough are great shortcuts.

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Steps

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Heat vegetable oil in a medium saute pan.

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Add onions , green chiles , jalapenos , garlic and cumin and saute until onions are translucent.

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In large bowl combine chicken , lime juice and cilantro.

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Add the onion-chili mixture and mix.

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Stir in cheese and season with salt and pepper , to taste.

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Using a 4-inch ring mold , cut circles from prepared pie dough.

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Put about 1 tablespoon of the chicken mixture in center of dough.

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Brush egg wash around circumference of the dough.

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Fold top half over to form a half circle.

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Seal with the tines of a fork.

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Heat a deep-fryer to 325 degrees with peanut oil.

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Submerge a few empanadas into oil until golden brown , about 2 minutes.

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Remove and drain on paper towels.

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Ingredients

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vegetable oil, yellow onion, diced green chilies, jalapeno, garlic cloves, ground cumin, rotisserie-cooked chicken, fresh lime juice, fresh cilantro leaves, monterey jack pepper cheese, salt & freshly ground black pepper, pie dough, egg, peanut oil