I absolutely LOVE when I'm able to throw ingredients I have on hand for a quick weeknight meal. I have already told you guys how much I love salsa + cream cheese + shredded Mexican cheese. So for these chicken empanadas, I stuck with what I love. It was a super quick and easy meal and came out delicious.
2 packages of puff pastry (4 sheets)
4 cups shredded chicken, fully cooked (such as a rotisserie chicken)
6 oz cream cheese, softened
2 cups shredded Mexican cheese
1 cup salsa
Zest & Juice of 1 lime
1 egg yolk, mixed with 1 tbsp water (egg wash for top of empanadas)
Preheat oven to 400 degrees. Lightly grease a baking sheet. Thaw puff pastry sheets as instructed on package. Roll out the puff pastries until there are no creases. Using a biscuit cutter or top of the cup, cut puff pastry into circles with about a 3 inch diameter. In a mixing bowl, combine chicken, cream cheese, Mexican cheese, salsa and lime juice & zest. Fill each pastry circle with about 1 1/2 tbsp of filling. Leave about 1/4 inch around, fold over and seal edges by pressing with a fork. Brush each empanada with some of the egg wash. Line on baking sheet. Bake for 12-15 minutes, until golden brown.