Easy Empanada Recipe and Chipotle Dip

This is a quick, easy weeknight dinner. Or you could serve these as a tasty appetizer depending on the size of your empanadas. Also, this is a great way to celebrate Cinco de Mayo. Here's the recipe:

Easy Empanada

Filling:

1 1/2 cups chicken cooked and shredded

1/2 teaspoon Garlic powder

1/4 teaspoon Pepper
1/4 teaspoon Salt

10 dashes Chipotle hot sauce

1/2 cup cheddar cheese

2 ounces reduced fat cream cheese (neuftachel), room temperature

Dough

Pie Crust

All purpose flour

2 Tablespoons Milk

Chipotle Dipping Sauce

4 oz sour cream

10-15 dashes Chipotle hot sauce (depending on your spice tolerance)

1/2 teaspoon Garlic powder

Pepper to taste

1 teaspoon lemon juice

Directions:

• Mix the filling ingredients in one bowl. 
• Roll out pie dough on a lightly floured surface. Use a 4 inch cookie or biscuit cutter. If you don't have that, use a glass. Cut out 12-16 pie crust rounds. Place on a baking tray lined with aluminum foil or parchment paper. 
• RDtip: Use a 1 Tablespoon scoop to put filling into each pie round. Be careful not to over-stuff the empanada. 
• Fold each piece of dough in half to make the circles into semi-circles. Use a fork to crimp the edges closed.
• Brush each empanada with milk to help it brown.
• Bake for 15-20 minutes on 400*F until the pie dough is crisp and golden brown.
• Mix all ingredients for the dipping sauce. 
• Enjoy!

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