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Cheese and Chicken Empanadas

Baked Pastry:
2 frozen pie shells, thawed
3 large egg yolks
2 tablespoon coarse (kosher) salt
1 tablespoon dark chili powder

Filling:
1/2 cup Monterey Jack cheese, grated
1/2 cup Cheddar cheese, grated
1 cup shredded cooked chicken
1 jalapeño pepper, diced
1/2 tablespoon minced garlic
1 tablespoon minced red onion
1/2 teaspoon cumin, ground
1 teaspoon salt

1. In a bowl, mix together all ingredients for filling and refrigerate until ready to assemble empanadas.
2. On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
3. Place approximately 2 tablespoons of cheese and chicken mixture in center of dough circles. Fold each circle in half and crimp edges with a fork.
4. Place on a baking pan or cooking sheet and brush top of each empanada with egg yolk. Sprinkle top with salt and chili powder.
5. Bake 12 to 13 minutes at 400°F. Serve warm or at room temperature.

Makes 6 servings.

Recipe by Chef Jeff Blank of Hudson's on the Bend restaurant in Austin, Texas.

Recipe and photograph provided courtesy of the American Dairy Association.