Recipe for Chicken Empanadas

Chicken Empanadas

Ingredients

.....1 cup finely chopped cooked chicken breast
.....1 (4 ounce) can chopped green chilies, drained
.....1/2 cup cottage cheese
.....1/4 cup (1 ounce) shredded Monterey Jack cheese
.....3/4 cup all purpose flour
.....1/4 cup plus 2 teaspoons cornmeal, divided
.....1/4 teaspoon ground red pepper
.....3 tablespoons margarine
.....1/4 cup cold water
.....1 tablespoon all purpose flour
.....Vegetable cooking spray
.....2 teaspoons milk

Preparation

Combine first 4 ingredients in a medium bowl; stir well. Set aside.

Combe 3/4 cup flour, 1/4 cup cornmeal, and red pepper in a large bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface of mixture; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill 10 minutes.

Sprinkle 1 tablespoon flour evenly over work surface. Divide dough into fourths; roll each portion to a 5 inch circle on floured surface. Place circles on a baking sheet coated with cooking spray. Spoon 1/2 cup chicken mixture on one half of each pastry circle. To seal, fold circles in half, making sure edges are even. Press edges of filled pastry firmly together with a fork. Brush tops with milk, and sprinkle with remaining 2 teaspoons cornmeal. Bake, uncovered, at 400 degrees for 20 minutes or until lightly browned. Let stand 10 minutes.

Yield: 4 servings