Tuna or Chicken Empanadas
Ingredients:
- 2 cans chunk white tuna or chicken, drained
- 1 celery stalk, chopped
- 1/3 cup chopped fresh flat-leaf parsley
- 1/3 cup chopped fresh dill
- 2 scallions, thinly sliced
- 3 slices of bacon, cooked and chopped
- 1/2 cup mayonnaise
- kosher salt and freshly ground black pepper
- 1 pkg. frozen piecrusts, thawed
- 1 large egg, well-beaten
Directions:
- Combine chicken or tuna, celery, parsley, dill, scallions, bacon and mayonnaise in a bowl. Season with salt and pepper.
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- Roll one piecrust into a 12-inch circle. Use a 3-inch round cookie cutter to cut out nine circles. Repeat with second crust.
- Spoon mixture onto dough circles, dividing evenly. Brush edges with water, fold dough over filling and press with a fork to seal. Transfer to prepared baking sheet and brush tops with beaten egg.
- Bake until golden brown, 12 to 16 minutes. Serve warm or at room temperature.
