Friday, October 2, 2015

Rabbit and Green Chilies Empanadas

1# rabbit strips, cooked and shredded.
 1 small (4 oz) can roasted diced green chilies
3 ounces cream cheese, softened
1/3 cup shredded cheese sharp cheddar

1 package refrigerated pie crusts (2 sheets in a box)
egg wash (1 egg + splash of water)

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the rabbit, chilies, cream cheese and shredded cheese. Unroll the pie crusts onto a lightly floured, flat surface. Cut out into rounds, using a 3-inch cookie cutter.  Re-roll dough as needed. Repeat procedure with remaining pie crusts.
2. Arrange the rounds on a clean, flat surface. Place a small spoonful of rabbit mixture in the center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat until finished.
3. Arrange empanadas on a prepared baking sheet. Brush with an egg wash. Bake 12-15 minutes until lightly browned. 

No comments: