MINI CHICKEN EMPANADA BITES
1 cup chicken breast, cooked and chopped into small pieces
1 cup black beans, rinsed
1, 4-ounce can chopped green chilies
½ cup red bell pepper, diced
¼ cup green bell pepper, diced
¼ cup frozen corn kernels, thawed
4-ounces cream cheese, softened
¾ cup pepper jack cheese, shredded
½ teaspoon salt
½ teaspoon cumin
1, 17.3-ounce package frozen puff pastry dough, thawed (2 sheets)
2 eggs, beaten
1 cup salsa or pico de gallo
Preheat oven to 400 degrees.
Combine all of the filling ingredients in a large bowl and mix to fully combine.
Unfold the puff pastry sheets and roll each on a lightly floured surface to 9” x 14” rectangles. Using a 3” round pastry cutter, cut 12 circles out of each piece of dough. Roll any scraps and cut 2 additional rounds.
Place a heaping tablespoon of the filling in the center of each circle. Brush beaten egg around the edge on one half of each round. Gently stretch one side of the dough over the filling and seal on the other side creating ‘half-moon’ shapes. Crimp the edges with a fork to seal.
Place on foil lined baking sheets sprayed with non-stick cooking spray. Brush the tops of each empanada with the egg wash. Bake for 25-35 minutes until puffed and golden brown. Serve with salsa on the side for dipping.