Chipotle Chicken Empanadas

Ingredients

2C           Shredded cooked chicken

2/3C        Classico pizza sauce

2T            Finely chopped Goya Chipotle Peppers in Adobo sauce

3/4C        Chopped cilantro

1C           Mexican cheddar cheese blend shredded

2 pieces   Pepperidge Farm puff pastry dough cut into 8ea 4 inch rounds

(alternate)

8ea Rounds cut from 11.6oz package of GOYA puff pastry rounds

1ea          Egg beaten with 2t of water

1/4C        Sour cream

1t             Grated lime zest

1/4t          Adobo powder

Process

Toss together the chicken, pizza sauce, minced chipotle peppers, and 3T of chopped cilantro

Stir in the cheese

Preheat the oven to 375F

Spoon 2 rounded Tablespoons of the cooked chicken mixture into the middle of the dough circles

Moisten the edges of the pastry circles with beaten egg

Fold in half to form a half-moon shape

Press the edge of the empanada with a fork to form a seal

Transfer to a greased baking sheet

Brush the empanada tops with a beaten egg

Bake until the empanadas are puffed, golden brown, and the filling is hot (about 20 minutes, with rotating the sheet after 10 minutes for even browning)

Meanwhile, combine the sour cream, lime zest, and seasoning and set aside

Transfer the empanadas to a cooling rack

If desired sprinkle the empanadas with 1T chopped cilantro

Serve warm or room temperature with the cilantro crema sauce